Dried Apricot Porridge

by Editorial Staff

Summary

Total Time	35 mins
Course	Appetizer
Cuisine	European
Servings (Default: 4)

Ingredients

400 g dried apricots
150 g sugar
150 g flour

For the filling:

130 g of flaxseed urbech
90 g flower honey
70 ml of olive and sunflower oil

Instructions

For the dressing, combine all the ingredients and mix until smooth (the honey can be slightly warmed up).
Soak dried apricots, after 10 minutes. rinse, pour 1 liter of cold water, bring to a boil, cook for 10 minutes.
Whisk the dried apricots together with the broth in a blender in mashed potatoes, pass through a sieve. Add flour and sugar, whisk thoroughly.
Bring the resulting mass to a boil over high heat, stirring constantly, then reduce heat, cook, stirring for 5 minutes. Remove from heat and stir for another 1 minute.
Spread the dried apricot porridge on plates, put a spoonful of urbech and butter in each. Decorate with dried apricots and seeds.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.