Cold Rose Water Soup With Apricots And Pistachios Mish Mosh Recipes

MISHMASH SOUP

Steps:

• 1. In a large pot, saut. onion and garlic in olive oil over medium heat until soft, about 5 minutes. Add the veggies and cook until they soften, 5 to 7 minutes. Add the vegetable stock, tomatoes, beans, dried herbs, and bundle of dill and parsley. Mix it all up and let it simmer for about 20 minutes, until the vegetables are tender. Season to taste with salt and pepper.
• 2. Remove herb bundle.
• 3. Serve with crackers, toasted bread, or croutons, or place cooked rice or quinoa in the bottom of each bowl and ladle the soup over it.

DJA'JEH MISH MOSH (SYRIAN APRICOT CHICKEN)

Steps:

• Preheat oven to 350.
• Heat oil in a large skillet over medium high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Remove from skillet and set aside.
• Heat oil in the same skillet over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, an additional 1 minute. Do not burn it.
• Combine the remaining sauce ingredients, except the apricots, in a medium-size bowl and pour into the skillet with the onions and garlic. Boil over high and then turn off the heat and set aside.
• Arrange one layer of chicken in a small roasting pan (They should fit snugly). Cover the pieces with apricots. Pour the sauce over teh apricots and reserve 1/2 cup for later. Cover with aluminum foil or lid.
• Bake for 1 hour.
• Pour remaining 1/2 cup sauce over the chicken and continue to bake, covered, until the chicken is tender (30 minutes).

RASPBERRY-ROSE WATER SOUP

Steps:

• For the Apricots
• Bring the simple syrup and water to a boil over medium heat. Add the apricots and bring to a simmer. Reduce the heat to low and simmer very gently for 5 minutes.
• Pour the apricots and poaching liquid into a bowl, cover with plastic wrap, and refrigerate overnight to plump.
• For the Soup
• Put the raspberries in a food processor and process to a very smooth puree. Strain (discard the solids) and measure out 2 cups. Pour into a small saucepan and bring to a boil over medium-high heat, skimming off any impurities that rise to the surface. Strain through a fine strainer, then through a strainer lined with several layers of cheesecloth.
• Put the simple syrup in a small glass bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan to melt.
• Add the syrup and gelatin to the raspberry puree and whisk for about 45 seconds. Stir in the rose water and taste. Add more syrup if necessary.
• Chill completely before serving.
• To Serve
• Spoon the soup into small dessert bowls or glasses. Cut the apricots into tiny dice and add to the soup with some fresh raspberries. Top with a scoop of the sorbet.
• make it simpler
• You could float icy cold champagne on the soup instead of making the sorbet.

COLD ROSE-WATER SOUP WITH APRICOTS AND PISTACHIOS (MISH MOSH)

Steps:

• Bring a small saucepan half full of water to a boil and add the pistachios. Boil for 1 minute and drain immediately. Place the pistachios between layers of paper towels and gently roll them to remove the skins. Coarsely chop the pistachios and set aside.
• Place the sugar and 1 cup of water in a saucepan set over high heat. Cook, stirring constantly, until the mixture boils. Set aside to cool for 10 minutes.
• In a large bowl, combine the apricots, pistachios, sugar water, 2 teaspoons of the rose water and 6 cups cold water. Cover the bowl and chill the soup at least 8 hours or overnight. Just before serving, stir in the remaining teaspoon of rose water.