Dibyaza is a holiday-morning dessert in Mecca and Medina. Qamar al-din, a dried apricot paste, is dissolved in water and cooked with date molasses, dried figs, dried apricots, and raisins until thick and jam-like over almonds, walnuts, pine nuts, and sesame toasted in ghee. Cinnamon, cardamom, and cloves provide the aroma. It is eaten by the spoonful and made one or two days before the holiday for storage.
Whisk the soaked apricot paste with its soaking water, or blend it with an immersion blender, until no pieces remain and the liquid is smooth.
Trim the stems from the figs. Cut the figs and dried apricots into 1 cm cubes. Rinse and drain the raisins.
Melt the ghee over medium-low heat in a wide, heavy-bottomed pot. Add the almonds and stir for 3 minutes, then add the walnuts and pine nuts and stir for 2 minutes. Add the sesame last and stir for 1 minute. The nuts should be pale golden; pine nuts turn bitter if browned.
Add the figs, apricots, and raisins to the pot and stir for 2 minutes, until coated with the ghee.
Add the apricot-paste liquid, date molasses, cinnamon, cardamom, and cloves. Simmer over low heat for 25–30 minutes, stirring often to keep it from sticking to the bottom. The consistency is right when a track drawn across the bottom of the pot with a spoon closes slowly.
Find and remove the cloves. Divide the dibyaza among bowls and serve warm or at room temperature. Store covered in the refrigerator.
Soak the dried apricot paste in small pieces in lukewarm water for 1 hour beforehand; pieces that have not dissolved will clump in the pot and will not break up just by stirring. Dibyaza thickens as it cools, so leave it slightly loose on the stove.
Kuruyemişi kavurmak tatlının tamamını değiştiriyor, çiğ koyduğum ilk denemede düz kaldı.
Hurma pekmezini azaltıp kayısı pestilini artırdım, ekşilik öne çıktı ve daha dengeli oldu.
Pestilin ekşiliği pekmezin tatlısını dengeliyor, oranı kendi damağınıza göre ayarlamak doğru. Kamerüddin markaları arasında ekşilik farkı büyük olduğu için ölçü esnek bırakıldı.
Pestili ılık suda açmak gerekiyor, sıcak suya atınca yapış yapış oldu ve kaşıkta kaldı. Pestili küçük parçalara bölüp öyle ıslattım, bütün tabaka hâlinde bırakınca dışı çözülüp içi kuru kaldı.
Kakule ve karanfili az koyun, ikisi birden fazla olunca kuru meyvenin tadını örtüyor.
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