Ecomely

Language

Hoşaf: photo of the dish
Illustrative photo: E4024 — CC BY-SA 4.0, Wikimedia Commons
Desserts

Hoşaf

A Turkish compote of dried fruits (apricots, prunes, figs, raisins) gently simmered in a fragrant syrup. Served warm or cold, it is traditionally enjoyed at the end of the meal, especially during Ramadan and festivals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

519 kcal per serving

Protein
3.8 g
Carbohydrates
123.7 g
of which sugars
99.7 g
Fat
0.9 g
of which saturated fat
0.3 g
Fiber
10.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Quickly rinse the dried fruit under cold water to remove dust, then drain it.
  2. In a large pan, bring the water to a simmer with the sugar, cinnamon stick and cloves.
  3. Add the apricots, prunes and figs, then simmer gently for 15 minutes.
  4. Add the raisins and lemon juice, then continue cooking for 10 to 15 minutes until the fruit is tender but still whole.
  5. Take off the heat, add the orange blossom water if using, and let it infuse for about ten minutes.
  6. Serve warm or cool, topped with flaked almonds or toasted pine nuts, with a little of the syrup.

Variations and tips

Spiced winter version. Add a pinch of cardamom and a strip of orange peel during cooking for a warmer flavour.

Using what's easy to find. Replace the dried figs with pitted medjool dates if they are easier to find.

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Original Ecomely recipe.