I am looking forward to my upcoming Istanbul trip. In anticipation of the exquisite cuisine that awaits me, here is a dirt simple, 2-ingredient, super-quick amuse bouche that is astonishingly mind-blowing as well. Enjoy!
- 6-8 Turkish dried apricots (without sulphates!)
- 1/2 cup drained yogurt
- Topping (optional): crushed walnuts or pistachios
Rehydrate the apricots in a cup of water by microwaving for 2-3 minutes. Let cool. Stuff each apricot with a tsp of drained yogurt. Optionally sprinkle with crushed nuts and lightly pour the apricot syrup (from rehydration).
Serve warm or cold.
NOTES, HINTS, TIPS:
- DO NOT USE THIS TREATMENT ON DRIED APRICOTS WITH SULFUR DIOXIDES. For these poach in apple juice gently over the stove, till softened.
- Note there is no added sugar in the recipe. Just the natural sugars in the apricots. For this minimal treatment, I would avoid the ones that use sulphates.
Surprisingly, the warming of the apricots in water (albeit in the microwave for a few scant minutes) turns the whole house redolent with the aromas of an Indian mithaiwala‘s ! Many Indian sweets revolve around sugar syrups of various consistencies.
- The recipe was inspired by a master class from CIA.
On Memorial Day, these apricots were stuffed with gajar halwa and topped with ground pistachio (from Istanbul) and cashewnuts. The apricot was gently, poached in the microwave, 1 minute at a time, until tender. Was a smashing hit, even with the most pernickety.