Apricot Paste (middle Eastern)

purpleivy

http://parthenonfoods.com/dried-apricot-paste-500g-17oz-p-136.htmlhttp://www.myethnicworld.com/p-3338-sahha-kamer-aldeen-dried-apricot-paste-1740-oz.aspx

Well, I've had this stuff before and never really known what to do with it. I think I put it in icecream. If you haven't seen it before it's sort of like a big slice of jam! Middle Eastern in origin I believe. The guy in the shop kind of shrugged when I asked him about it!

There must be some good things you can put it in cake/pud wise, but I haven't found the recipes yet! I found that they use it in a drink, but don't fancy that really.

ceridwen

I dont know what the texture of this is - thick or thin - from here.

So - if its thick it could always be thinned down with a bit of apple juice if a thinner texture was required.

My thoughts as to use:

1. I dont eat meat actually - but I'm imagining one might do a sorta apricot "sauce" with nuts such as cashews or hazelnuts or something to spoon over cooked chicken and eat with rice or couscous.

2. I myself might spoon it (thinned down if necessary) over my morning porridge.

3. I might also use it as a constituent part of a sweet pancake filling - say apricot paste, nuts, apples?

4. With yogurt and nuts.

....and if all else fails...then ...hmm...it sounds nice...I'm sure an MSE'er could "relieve you of the burden" of wondering what to do with it....

....not mentioning any names of course;):D

purpleivy

Thanks for the reply Ceridwen. In answer to your question about the texture...It looks like jam, but doesn't run around. it's firmer than that, firmer than turkish delight and more leathery than jellish. Could cut it with scissors! Very chewy.

It's not an expensive product. I was hoping that I could make it into a delicious apricot pudding. I might try and see if it will melt in a pan.

purpleivy

Bump! Still hoping to know whatrecipes this is traditionally used for .

Bronnie

purpleivy wrote: »

http://parthenonfoods.com/dried-apricot-paste-500g-17oz-p-136.htmlhttp://www.myethnicworld.com/p-3338-sahha-kamer-aldeen-dried-apricot-paste-1740-oz.aspx

Well, I've had this stuff before and never really known what to do with it. I think I put it in icecream. If you haven't seen it before it's sort of like a big slice of jam! Middle Eastern in origin I believe. The guy in the shop kind of shrugged when I asked him about it!

There must be some good things you can put it in cake/pud wise, but I haven't found the recipes yet! I found that they use it in a drink, but don't fancy that really.

Some info here on the Waitrose website, including a pic of your very-same fruit leather at the top. describes the aproicot leather at the bottom of the link, but it seems mainly to have been a sweetmeat. I'd be chopping it up and using it wherever I used dried fruits!! Might be worth a try in couscous or in a Moroccan style stew. I presume it would soften a little in hot liquid, wouldn't want very chewy bits in the stew!

http://www.waitrose.com/food/celebritiesandarticles/ingredients/9911048.aspx


Also found this idea on here

http://simplyrecipes.com/recipes/how_to_make_fruit_leather/

"In some parts of the Middle East (Syria & Lebanon), apricot fruit leather is soaked in warm water and left overnight to rehydrate, then passed into a fine sieve, the resulting liquid is chilled and served as a rich beverage garnished with pine nuts and almonds during months of fasting. Delicious!"

As you say I wouldn't particularly want it as a drink, but if you could rehydrate it to a thick pulp (maybe even soaking it in orange or apple juice) it would be more versatile , you could use it as a basis for a fruity sauce or jelly, in a trifle, at the bottom of a sponge pudding or as a fruity layer in a pastry case with an almondy sponge mixture on top.

HTH

Shalva

purpleleivy- my mil used to make this in her younger days-she lives in Jerusalem- and we would eat it as is along with other fruits and nuts after a shabbat meal....we all knew it as "leder" which I just assume somehow meant leather as thats the texture! Tasty though.....

purpleivy

http://www.gourmettraveller.com.au/milk_pudding_with_labne_apricot_and_turkish_fairy_floss.htm found this. Not sure about the pud, but it gives specific directions to make the apricot puree. I like the sound of doing a sort of Bakewell with it.

Claudia Roden might be worth a look as well.

http://www.boston.com/lifestyle/food/articles/2009/03/18/traditional_fruit_leather_gets_trendy/ info not a recipe, also refers to it as Pestil

http://books.google.co.uk/books?id=0j5c0GMrOdcC&pg=PA13&lpg=PA13&dq=amardine+cream&source=bl&ots=MgbOqF71KE&sig=7IqF7xaNqlXZLt-axk6eJOyCGIY&hl=en&ei=WXQFS-q7FNGh4QbwsODACw&sa=X&oi=book_result&ct=result&resnum=6&ved=0CBUQ6AEwBTgK#v=onepage&q=amardine%20cream&f=false much easier when you know what it's called !