Apricot kernel urbech

A Dagestani paste of ground raw apricot kernels, thick and oily, with an almond-marzipan taste, with honey on bread and in porridge and smoothies.

Apricot kernel urbech is a Dagestani paste of raw apricot kernels ground on stone mills, thick, viscous, oily, from beige to light brown, with a rich almond-marzipan taste and a light bitterness. It is eaten with honey and butter on bread, stirred with warm milk into a drink, added to porridge, smoothies, desserts, sauces and energy bars.

Recipes with this ingredient

Sea buckthorn raw food breakfast with red oranges and pistachiosRussian cuisine | Breakfast

Sea buckthorn raw breakfast with red oranges and pistachios is a morning delight filled with freshness, vibrant flavors, and benefits. Inspired by Russian traditions of consuming sea buckthorn, this dessert combines the tartness of the berry with the rich sweetness of honey and the juiciness of citrus fruits. The base of the dish is green buckwheat, known for its nutritional properties, while apricot urbech and coconut oil add a creamy texture. Crunchy pistachios complete the composition, imparting a light nutty aroma. This is an ideal breakfast for those who appreciate natural products and fresh flavors. It's important to remember that sea buckthorn ferments quickly, so it's best to enjoy the dessert right after preparation. The wonderful combination of healthy ingredients turns an ordinary morning into a gastronomic journey.