1
Bring to a boil
5 minPut the dried apricots in a pot with the water and bring to a boil.
Sauce
Served alongside roasted meats across Central Asian tables, this sauce simmers dried apricots with spices for hours until they break down into a thick purée. The method itself takes only a few steps — the real work is patient, slow cooking.
Step by Step
How to make it?
2
Simmer
75 minAdd the cinnamon stick and cloves, then simmer over low heat for 75 minutes, until the apricots are completely soft.
3
Blend
5 minRemove the cinnamon stick and cloves, then blend the mixture smooth.
4
Finish the sauce
10 minStir in the honey, lemon juice and salt, then simmer over low heat for another 10 minutes to thicken.
Reminder
Don't overdo the cloves — with long simmering their flavour turns dominant fast, so don't go over 3. Make sure to remove the cinnamon stick before blending, or it leaves gritty bits behind.
Editor's Note Editörün Notu
Using dried plums instead of apricots gives a tangier, darker sauce; add an extra spoon of honey to balance the sweetness.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (2)
3.8
4 reviews
%75 recommend it
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Ş
Şahnur Kaya
Aide de Cuisine
2 months ago
Karanfili tarifte yazdığı gibi üç tane kullandım ama benim damak tadıma fazla baskın geldi, sosun geri kalanını bastırdı ve kayısının tadını gölgeledi. Bir dahaki sefere iki taneyle deneyeceğim, belki daha dengeli çıkar diye düşünüyorum.
E
Emir Sandalcı
Commis
3 months ago
Tarifte 300 gram kuru kayısı yazıyor, tam onu kullandım ama sos beklediğimden daha koyu ve az çıktı. Su miktarını 500 mililitreden biraz artırmak sosu daha akışkan yapar mı, yoksa kıvamı bozar mı?
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