Lebanese Khushaf Bel Qamareddin (Apricot Preserve Compote) Recipe


1/2 roll apricot preserve
1/4 teaspoon ground cardamom
1/2 cup sugar
4 cups water
2 tablespoons cornstarch


Cut the apricot preserve into small pieces and soak with the sugar in the water. Set aside till dissolved. Put through a fine metal sieve or food blender to liquefy. Put in a pan with the cardamom and bring to a boil. Mix the cornstarch with half a cup of water and add to the apricot juice stirring constantly, until thick. Pour into individual pudding dishes, cool, then refrigerate. Serve chilled. Serves 6-8 persons.

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