Name: Hijazi Debyaza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 حصص
Cuisine: Hijazi
Ingredients: 250 g apricot paste (Qamar al-Din); 3 tbsp ghee (samn baladi); 0.5 cup dried apricots; 0.5 cup dried figs; 0.5 cup dry dates (Qala'ed); 0.25 cup Taifi or regular raisins; 0.25 cup peeled Bajali almonds; 0.25 cup pistachios; 0.25 cup cashews; 2 tbsp pine nuts; 0.5 tsp ground cardamom; 0.25 tsp ground cinnamon; 2 tbsp sugar

Instructions

Preparing the Apricot Paste Liquid

Blend the soaked apricot paste along with its soaking water in an electric blender until completely smooth and homogeneous. · 2 min
Toasting the Nuts

In a deep pot, heat the ghee over medium heat, add the nuts (almonds, pistachios, cashews, and pine nuts), and stir gently until they turn light golden and fragrant. · 5 min
Reserving Garnish Nuts

Remove half of the toasted nuts from the ghee and set aside for garnish, leaving the other half in the pot. · 1 min
Sautéing the Dried Fruits

Add the dried fruits (dates, figs, apricots, and raisins) to the ghee and the remaining nuts in the pot, and stir for two minutes until slightly softened. · 2 min
Adding Apricot Paste and Spices

Pour the strained apricot paste puree over the ingredients, then add the ground cardamom, cinnamon, and sugar, stirring continuously until the mixture begins to boil. · 3 min
Simmering the Debyaza

Reduce the heat to very low and let the mixture simmer gently until the fruits are tender, the sauce thickens, and a light layer of ghee floats to the surface. · 20 min
Serving

Pour the Debyaza into a deep serving dish or individual bowls, garnish with the reserved toasted nuts, and serve warm or at room temperature alongside Shuraik or Tamees bread. · 1 min

Nutrition / serving

420

cal

6.1

protein g

62.5

carbs g

18.2

fat g

Chef's tips

Be careful not to burn the nuts while toasting, as this will adversely affect the flavor of the ghee. Debyaza can also be stored in a sterilized glass jar in the refrigerator for several weeks and reheated as needed.