Serves 6-8
150 gm of each:
Apricot, pitted prunes, figs, raisins
One packet of amar eddine (dried apricot sheets)
Raw almonds (whole; skin on)
1/2 cup sugar
Method:
Boil plenty of water in a large pot. Add dried fruits to pot of boiling water to cover contents. Bring back to a boil over low heat and boil for 5 minutes only. Cover and leave aside. Add raisins to impregnate in the heat of pot. Meantime; boil an adequate amount of boiling water in a small pot; and soak almonds. Cover and leave aside. In a third medium pot, by means of a pair of scissors; square half the contents of amareddine. Add to pot. Pour kettle boiling water over squared apricot; bring to a boil over low-medium heat for ten minutes. Add sugar and stir to dissolve. Cover and leave aside to cool off. Meanwhile, remove skin off almonds easily after being soaked. Add to pot of dried fruits and stir the soaked amar eddine cools off; transfer to a blender and beat well. Add cold refrigerated water, gradually; if not liquefied enough. Pour over the main pot with dried fruits. When contents reach room temperature; refrigerate well and serve chilled.
* A version of this article appears in print in the 19 March, 2026 edition of Al-Ahram Weekly
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