Apricot cream (Amareldine matboukh) from The New Book of Middle Eastern Food (page 410) by Claudia Roden

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rose water for orange blossom water, heavy cream for yoghurt, and almonds for pistachios. Dried apricots require overnight soaking. See recipe for variations.

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