Turkish dried apricots are your best friend if you cherish a tasty food idea that does not take long to prepare. They contribute mellow bite, tender sweet, and an uplifting fruit note to sweet and savory food. Malatya is considered the apricot capital of the world in Turkey. The Turkish Dried Apricots of this area attain their portion of fame through consistency and flavor. The Malatya Apricot store in Malatya is not only a producer but also a supplier and exporter of Dried Fruits and Nuts. They supply their customers anywhere in the world. They span both regular, natural/unsulphured, organic, diced, and industrial sizes. This is useful when one cooks at home and for larger kitchen requirements.
And here is a tip right before we begin to cook: how to select apricots to use in recipes. Traditional dried apricot will usually appear to be a bright golden color and will be brighter in a dessert or cheese platter. Dried apricots, natural/unsulphured, are a deeper color. The fruit flavor is mellow, with a sunny taste that is terrific in stews, pilaf, and baked in whole-grain bread. Both are effective, just take the one with the dish and with your style.
And another little trick that helps: in case the recipes do not involve much liquid, then soak dried apricots in hot water or tea for about 10 minutes. Then, drain them. You will receive extra-soft fruit and drizzled light, fragrant syrup.
Alright—let’s cook.
- Apricot Yogurt Parfait
The recipe is ideal whenever there is a rushed breakfast or even a snack at the end of the working day.
Make two servings by filling a cup full of thick yogurt, which can be any type of yogurt such as Greek yogurt or hung curd. Cut eight to ten Turkish Dried Apricots and reserve them. You will require two tablespoons of honey or date syrup as well. You may also use a handful of toasted almonds or walnuts and a small pinch of cinnamon for added flavoring.
First of all, spoon half of the yogurt into two glasses or bowls. Chop up some dried apricots and add it to the surface and dribble some more honey. Add the remaining yogurt now, and top with additional apricots and nuts. In case you like spice, sprinkle some cinnamon. It can be served cold to enhance its taste.
It is also possible to make minor adjustments as per your convenience. Still, unsulphured apricots or natural apricots can be used to have a jam-like flavor. Add chia seeds to get an additional bite.
- Bulgur Pilaf with Apricots
To make 4 servings, use 1 cup fine or medium bulgur, or use rice if you like. Cut 12 Turkish Dried Apricots and reserve. Take a cup of cooked chickpeas, a small finely chopped onion and two tablespoons of olive oil or ghee ready. In the meantime, prepare one and a half cups of hot stock of vegetables or chicken. Salt, pepper, and a pinch of cumin are needed. Lemon juice and parsley or mint are required as well. Toasted pine nuts or pistachios are great for extra flavor.
Heat the oil in a pan and fry the onion with a pinch of salt until it becomes soft. Add cumin, bulgur, and sliced apricots. Cook almost a minute. Add the hot stock, place on a gentle simmer. Cover and cook until the bulgur is tender and the liquid is absorbed. This takes eight to ten minutes. In the case of rice, there is nothing much to do other than cook it as usual.
After cooking, add the chickpeas, lemon juice, herbs and pepper and fold in. Fluff, and toss it five minutes and then finish with toasted nuts, if you wish.
- One-Pan Chicken with Apricots
If you want to serve three or four people, you need to take 600-700 grams of bone-in chicken pieces. Cut one large onion in slices. Cut and divide ten to twelve Turkish Dried Apricots. Add seasoning with one teaspoon ground paprika, one-half teaspoon ground coriander, one-half teaspoon ground cinnamon, and one-half teaspoon black pepper. Salt as desired. You will also need two tablespoons olive oil and three-quarter cup stock or water. A spoonful of tomato paste or few olives can be added for additional depth. Fresh herbs such as coriander or parsley will enhance the taste of the dish.
You can begin by seasoning the chicken with spices as well as salt. In a pan with a wide area, heat oil and brown chicken on each side. Then keep aside. Softening the onions and then adding apricots (and tomato paste, too, in case) is the next thing to do. Stir them in the same pan. Put the chicken back in the broth and cook covered with stock brewing for fifteen to twenty minutes. Cover & simmer the sauce a little.
- Apricot, Walnut & Oat Energy Bites
Mix one cup of oats with 3/4th cup of Turkish Dried Apricots cut in small pieces, half a cup of walnuts, and 3 tablespoons of nut butter. Also, add two tablespoons of jaggery syrup or honey. Stir in a pinch of salt and vanilla, to taste. When the mix is dry, splash some hot water. Shape by hand into little balls and cover with coconut or sesame seed. Allow it to set in the fridge for twenty minutes.
- Stuffed Apricots with Cream & Pistachios
It is a traditional Turkish candy (sweet) and the preparation is soft, gracious and extremely simple.
Boil one cup of water with a quarter cup of sugar and half a teaspoon of lemon juice. Leave it for a few minutes. Add Turkish Dried Apricots and cook until they become plump and soft. It will take about five to eight minutes. Allow them to cool in the syrup and then drain off the syrup and store it.
Cut each apricot in half, put it on a thick cream, and sprinkle the tops with chopped pistachios. Dip them in the remaining syrup briefly, and then coat. Refrigerate and cool.
Final Plate
Dried apricots are much more than a snack to keep you going. Throw a handful in a kitchen and you will be able to turn bland dishes into something delicious. It simply requires Turkish Dried Apricots and basic staples such as nuts, grains or yogurt.
The key to the best possible quality is to find a Dried Fruits and Nuts Supplier and Exporter that is as close to the orchards as possible. They should offer a variety of suggestions. One of these names is Malatya Apricot in Türkiye. They are a producer and exporter, with reputability in homes and professional kitchens.