Hoshaf with Dry Figs

A bite of this dessert will warm and soothe you on any late evening. My mother used to make this all of the time when I was growing up. I remember her using water instead of milk, but I’m not sure if that was because she preferred it that way or if she had simply run out of milk! You can use any kind of milk, dairy or nut-milk, depending on your diet and preferences. 


 3 cups milk 
1 cup sugar 
1 cup dried figs, chopped
1 T vanilla extract
1 t cinnamon

1. Combine the milk and sugar in a saucepan and bring it to a boil. As soon as it starts bubbling, stir in the figs and vanilla extract, and then allow it to return to a boil. 🫖

2. Once it comes back up to a boil, remove it from the heat and portion it out into any small individual baking dishes (such as ramekins) and bake in a 375°F (190°C) oven for about 15–20 minutes. 

3. Once the oshaf is finished baking, remove the pans from the oven and sprinkle them with cinnamon. Let them cool completely before storing them in the refrigerator. Serve cold. 

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