Egyptian Khoshaf (Dried Fruit Compote)Egyptian
PlateMap recipe · #154

Egyptian Khoshaf (Dried Fruit Compote)

Dried apricots, prunes, figs, raisins and dates soaked overnight in a light syrup of qamar el-din and rose water until plump, served cold with almonds and pine nuts. Eaten with a spoon and the syrup drunk.

15+ waiting: Plus 9 hours of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
6Servings
easyDifficulty
Prep:
15 minutes
Cook:
0 minutes
Waiting:
9 hours (Soak the qamar el-din for 1 hour, then the fruit for 8 hours in the fridge.)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Saucepan or pot, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Fruit

    5 minutes

    Rinse the dried apricots, prunes, figs, raisins and dates, and cut the figs in half.

    Success cue

    Clean fruit with the figs halved.

  2. 02

    Qamar el-din

    1 hour and 2 minutes

    Tear the qamar el-din into small pieces and soak it in 500 ml of the water, hot, for 1 hour, then blend it until smooth.

    Success cue

    A smooth orange liquid.

  3. 03

    Mixing

    3 minutes

    Mix it in a large bowl with the remaining 500 ml of water, the sugar and the rose water, add the dried fruit and stir.

    Success cue

    The fruit is covered by the orange syrup.

  4. 04

    Soaking

    8 hours

    Cover and refrigerate for 8 hours, until the fruit is plump.

    Success cue

    Plump, soft fruit in a light amber syrup.

  5. 05

    Serving

    2 minutes

    Serve cold in bowls with the almonds and pine nuts scattered on top.

    Success cue

    Cold fruit and syrup with crunchy nuts.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Qamar el-din gives the syrup its color and a gentle tang that balances the sweet fruit.

  • • Soak the fruit in the fridge, not on the counter; it stays fresh and firm.
  • • Add the nuts just before serving so they stay crunchy.

Common mistakes

  • • Soaking the fruit in hot water, which makes it mushy.
  • • Leaving it out of the fridge overnight.
  • • Adding the nuts too early, so they go soft.

Substitutions

  • • Instead of qamar el-din: 500 ml milk with the sugar, for a milky khoshaf, a common Egyptian version
  • • Instead of pine nuts: walnuts or pistachios
  • • Instead of rose water: orange blossom water

Serving ideasServe cold in small bowls after iftar.

Potential allergens

Tree nuts

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Is khoshaf eaten or drunk?

Both: you eat the plump fruit with a spoon and drink the syrup.

Can I make it without qamar el-din?

Yes. Soak the fruit in water sweetened with sugar and scented with rose water; the syrup is clearer and paler.

How long does it keep?

Up to 3 days covered in the fridge; the fruit keeps softening.

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