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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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khoshab a traditional Near Eastern beverage-cum-dessert, served as a digestive. It is typically made from dried fruits and nuts (e.g. apricots, prunes, raisins, almonds, pistachios) simmered with sugar and rosewater. It is served cold. A drop of aromatic oil (e.g. musk, sandalwood, rose, or ambergris) may be added.

Ingredients and nomenclature vary considerably. In Persian, the name means ‘good (khosh) (or agreeable) water (ab)’. In Egypt, khushaf is the name. In Turkey, the name komposto has come into use, marking the resemblance to the Balkan compote.