Apricots stuffed with almonds

This 13th-century Egyptian recipe takes a bit of time to make, but it is well worth it. The apricots are macerated in a mixture of rose water syrup, saffron and musk. Other ingredients include wine vinegar, and the atrāf al-tīb spice mix. The almonds are blanched and coloured with saffron before stuffing them inside the apricots.

Leave a Reply

Your email address will not be published. Required fields are marked *