Dried Apricot Stew

A delicious and exotic relic of pre-tomato times. In addition to the names given above (apricot stew, and sweet-sour stew), it is also known as marga beidha (white stew). It can be traced back to Babylonian and Assyrian days, as seen in their apricot and bean stew (Thompson, Assyrian Herbal). It is also reminiscent of al-Warraq’s and al-Baghdadi’s sweet-sour stews mishmishiyya, which called for a sour variety of ripe apricot mishmish baligh asfar hamidh (al-Warra