Koshaf

For our GeoClub Project, we decided to try an Egyptian recipe to go with our presentation. I thought it turned out well. After all, it wasn't terribly difficult. Our Egyptian friends attending had nice things to say about our Koshaf - a sweet dessert.

First, I washed and recruited the children. I typed their reports for them, the least they could do was pitch in with this part. After all, this part doesn't involve standing in front of people and speaking. Here they are halving 1 cup of dried apricots. The recipe wasn't clear if we had to chop or not, but the kids weren't getting off with just chucking things in a bowl.

Next, 1 cup pitted prunes. Also halved. If you've never shopped for prunes before, they also come with the pits still in 'em. Try to find the pitted prunes first as the staff may not like you returning the prunes with pits back to the bin.

Not that I'd know.

Then, halve 1 cup of Figs. Measure out 1½ cups of raisins. I used sultana raisins if it matters. I don't think it does.



And here we have it. Set the chopped fruit into a dish that will hold the heat. Measure out 1 cup of sugar. More if you like your koshaf very sweet. Boil 2 - 2½ cups of water.

Spread the sugar over the fruit. Pour the boiling water over the sugar. Cover the dish and let it sit on the counter until cooler. Then put it in the fridge for a bunch of hours - preferable overnight.

Here we go. Easy koshaf in a bowl. Serve it cold. Never having eaten prunes or figs before, I thought it was ok tasting. Very raisin-esque. The amounts I used here makes a medium family-sized serving bowl. I didn't find it terribly sweet, but it's not supposed to be. Egyptians don't eat rich, fattening, sinful things like I do. They also don't use utensils very often. So your guess is as good as mines as to how you are supposed to politely eat this dessert.