Tunisian Cuisine
Ingredients:
- 2 cups dry apricot.
- 1 cup dry plum.
- ½ cup nuts, crushed.
- ⅓
cup peeled almonds.
- ⅓
cup pistachios.
- 3 tbsp sugar.
- ½ tsp rosewater.
- ½ tsp blossom water.
Directions:
- Soak the plum and all the nuts and
in water until the next day.
- Soak the apricots in 2 ½ cup of
water in another pot until the next day.
- In the next day, pour half of the
soaked apricots in a bowl of electric mixer, plus 1 ½ cup of water soak, and
beat mixture until mashed (puree), and pour in a big bowl.
- Cut the second half of apricot
kernels into small pieces and add to the mashed apricots, but maintaining water
soak of apricots.
- Cut the plum kernels soaked into
small pieces and add to the apricot mixture.
- Drain soaked nuts kernels of water
and add to apricot mixture.
- Take 1 cup of water soak apricots;
add in the remaining sugar, rosewater and blossom water and stir until sugar
dissolves completely.
- Add apricot mixture to the second
mixture, stir well.
- Leave the mixture in the fridge for
2 hours before serving.