Aracia Mahshia-Bil-Goz (Walnut-Stuffed Prunes) Recipe #137688
In Egypt, these tea-flavored prunes are traditionally served with boiled buffalo's milk (thicker than our heavy cream) poured onto cold marble slabs and then sliced. Author Colette Rossant finds crème fraîche to be the next best thing. This recipe was first published in Saveur in 1996.
by Chef Kate
½ day | 30 min prep
SERVES 8 -10
- 3 cups tea, strong
- 1 lb prune, pitted
- 1/2 cup sugar
- 1/2 cup walnuts, pieces
- 1/2 cup creme fraiche (or whipped cream)
- Brew 3 cups very strong black tea, such as Irish Breakfast.
- Transfer to a large bowl while still hot. Add 1 lb. pitted prunes (California prunes are plumper and therefore best) and soak overnight.
- Remove prunes with a slotted spoon to a clean work surface and set aside.
- Transfer tea to a medium saucepan and add 1/2 cup sugar.
- Bring to a boil over high heat and reduce tea until it is the consistency of a thin syrup, about 10 minutes.
- Meanwhile, stuff each prune (into the slit made when pitting prune) with a large walnut piece.
- Place stuffed prunes in a large shallow bowl or platter, in concentric circles.
- Pour tea syrup over prunes and cool to room temperature.
- Serve with crème fraîche on the side.
- Store covered in refrigerator for up to 1 week.
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5 stars