Stuffed Apricot

Sample Dishes from Turkish Cuisine

Stuffed Apricot (Kayısı Dolması)

Dried apricot30 piece250 gr
Water2 cup400 gr
Sugar1/2 cup90 gr
Almond (blanched)2/3 cup80 gr
Whipping cream8 tablespoon80 gr


Soak apricots in water overnight simmer in same liquid for 20 minutes in a saucepan sugar. Simmer for 8-10 minutes. Remove apricots from pan; drain. Reserve liquid. Set aside. Open apricots in halves without separating. Fill with fınely chopped almonds. Arrange on a boil reserved syrup for 2-3 minutes gently or until thickened slightly. Pour syrup over top with whipped cream. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy264 cal
Protein5 g
Fat9 g
Carbohydrates45,8 g
Calcium74 mg
Iron2,93 mg
Phosphorus124 mg
Zinc1 mg
Sodium18 mg
Vitamin A4606 iu
Thiamine0,04 mg
Riboflavin0,18 mg
Niacin1,86 mg
Vitamin C3 mg
Cholesterol0 mg

Regional Characteristics:

It is a special fruit dessert generally made and served in Central Anatolia provinces; in Kayseri, Nevşehir, Konya and Afyon. In Trabzon, soaked apricot is simmered with water and butter, then sugar is sprinkled over apricots after placing on a serving plate. This dessert is called 'Kaysefe". Walnuts, hazelnuts or pistachionuts can be substituted for almonds.