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Halawa Mishmish

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Description Edit

Apricot balls. Use a natural, tart variety of dried apricots, not the sweetened or honeyed ones. They must also be soft. These keep well for weeks and are good to serve with coffee.

Ingredients Edit

Directions Edit

  1. Do not soak or wash the apricots, or you will produce a cream.
  2. Put them as they are in the food processor and blend them to a smooth paste, adding a very little water, by the teaspoon if necessary.
  3. Wash your hands and, wetting them or greasing them with a little oil so the paste does not stick, take little lumps of paste and roll into marble-sized balls.
  4. Roll them in confectioners' sugar and press half a pistachio on top of each.

Variation Edit

  1. Mix ½ cup coarsely chopped pistachios with 2 tablespoons of sugar.
  2. Make a small hole in the center of each apricot ball, put in a little of the filling, close the hole again, and roll in confectioners' sugar.
  3. Work ½ cup coarsely chopped pistachios into the apricot paste with your hands.

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