Mishmishya Recipe

Free Recipe Mishmishya

Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 48

Ingredients for Mishmishya Recipe

1 lb (450 g) tenderized dried
-apricots
3-1/2 lb (1.75 kg / 7 3/4 cups)
-granulated sugar, plus
-extra for coating
2 oz (50g / 1/2 cup) blanched
-pistachios

Mishmishya Preparation

Keeps 4-6 weeks under refrigeration. The apricot petit fours are a favourite Sephardi Chanukkah dish. Put the apricots and sugar into the food processor and process until a smooth paste is formed. Turn into a bowl, then form into 1 inch (2.5 cm) balls and roll in the granulated sugar. Press a whole pistachio into the top of each ball. Leave uncovered at room temperature for 2 days to allow the surface to dry out. Serve in tiny papaer cases. FROM: The New Complete International Jewish Cookbook by Evelyn Rose Posted to JEWISH-FOOD digest V96 #092 From: cbmcam <cbmcam@cyberramp.net> Date: Mon, 02 Dec 1996 14:07:20 -0600

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