Kamardiniyeh, An Apricot Pudding Dessert from Egypt (Vegan)
After rose, orange blossom, and pistachio, apricot is by far one of the most prominent flavors used in Middle Eastern desserts and confections. Dried apricots are often put out on plates beside roasted pumpkin seeds ('bizir') for guests. Apricot fruit leather is often served as a snack and enjoyed by both the young and old. In the Maghrib region of North Africa, which heavily borders countries like Israel, Jordan, and Saudi Arabia, an apricot-based pudding called kamardiniyeh is a common dessert that is as easy to make as it is to eat.
Garnish this with some crushed pistachio nuts, and see for yourself why the apricot is the Middle East's most beloved stone fruit.
Kamardiniyeh, Egyptian Apricot Pudding
1 (20-ounce) can apricots in light syrup
1/2 cup sugar
1/2 cup water
5 tablespoons cornstarch
1. Blend apricot and juice in an electric blender on high speed for 2 minutes.
2. Dissolve the cornstarch in water, using an electric blender so mixture does not become lumpy.
3. Mix apricot juice, the dissolved cornstarch, and sugar. Cook on medium heat, stirring constantly. Let boil for 5 to 10 minutes, or until mixture thickens.
4. Pour into sherbet glasses and serve cold.