Amareldine Matboukh

• 1 pound dried natural unsweetened apricots
• 3 cups water
• 1 tablespoon orange-blossom or rose water, or to taste
• Juice of 1/2 lemon
• 12 tablespoons sugar, or to taste
• 1/23/4 cup coarsely chopped pistachios or almonds
• 1 cup whipped heavy cream or yogurt to serve with

1. Soak the apricots overnight in the water to cover.
2. Put them through a blender or food processor, with enough of their soaking water to have a thick puree, adding orange-blossom water, lemon juice, and sugar to taste.
3. If you like, stir in half the pistachios or almonds.
4. Otherwise use them all as a garnish.
5. Serve chilled, sprinkled with the remaining pistachios or almonds, accompanied by whipped heavy cream or yogurt.
6. For Syrian muhallabeya amareldine, which has a jellylike texture: Dissolve 2 tablespoons cornstarch in 1/2 cup water and add it to the apricot puree in a pan.
7. Bring to the boil slowly, stirring constantly, then simmer, stirring, until the mixture thickens.
8. Stir in the almonds and pistachios and pour into a bowl.
9. Serve chilled.

natural, water, orangeblossom, lemon, sugar, pistachios, whipped heavy cream

Taken from www.epicurious.com/recipes/food/views/amareldine-matboukh-373574 (may not work)