 |
| Koshaf |
| Put all the fruits in a container,
sprinkle the sugar on to of it and pour the water over
it. Cover the container and let the khoshaf cool down and
then refrigerate. Khoshaf is best when left overnight or
for several hours before serving. Samiha Ragab For a little variation on my friend Samiha's recipe: Add a little bit of amar-el-deen in the boiling water.
(Amar-el-deen should be liquidy). |
