1/2 Photos of Aracia Mahshia-Bil-Goz (Walnut-Stuffed Prunes)
12 hrs 30 mins
Chef Kate's Note:
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.
My Private Note
Units: US | Metric
- 1Brew 3 cups very strong black tea, such as Irish Breakfast.
- 2Transfer to a large bowl while still hot. Add 1 lb. pitted prunes (California prunes are plumper and therefore best) and soak overnight.
- 3Remove prunes with a slotted spoon to a clean work surface and set aside.
- 4Transfer tea to a medium saucepan and add 1/2 cup sugar.
- 5Bring to a boil over high heat and reduce tea until it is the consistency of a thin syrup, about 10 minutes.
- 6Meanwhile, stuff each prune (into the slit made when pitting prune) with a large walnut piece.
- 7Place stuffed prunes in a large shallow bowl or platter, in concentric circles.
- 8Pour tea syrup over prunes and cool to room temperature.
- 9Serve with crème fraîche on the side.
- 10Store covered in refrigerator for up to 1 week.
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Nutritional Facts for Aracia Mahshia-Bil-Goz (Walnut-Stuffed Prunes)
Serving Size: 1 (144 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 283.8
- Calories from Fat 94
- Total Fat 10.4 g
- Saturated Fat 3.9 g
- Cholesterol 20.3 mg
- Sodium 7.2 mg
- Total Carbohydrate 50.2 g
- Dietary Fiber 4.5 g
- Sugars 34.3 g
- Protein 2.6 g