| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Dried apricots |
| 2 |
pt |
Water |
| 4 |
oz |
Sugar |
| 1 |
tb |
Honey |
| 1 |
tb |
Rosewater |
| 6 |
|
Cardamom pods; crushed and seeded |
| 2 |
ts |
Fresh lemon juice |
| 1 |
|
1/2 pint thi Greek yoghurt |
| 28 |
|
Unsalted almonds; flaked and toasted |
|
|
Pomegranate seeds |
INSTRUCTIONS
Wash the apricots and soak in the water overnight. Remove the apricots from
the water and set aside.
Take the apricot water and put in a saucepan with the sugar, honey,
rosewater, cardamom and lemon juice and bring to the boil. When boiling,
add the apricots.
Cover the apricots with wet parchment paper, put the lid on the pan and
place in a preheated oven (300F). Cook for 1 and a half hours. Remove from
oven and allow to cool in the syrup.
Spoon over the Greek yoghurt and serve with flaked almonds and pomegranate
seeds, if desired.
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