Ran-gee-na ~ Dates with a Flour Roux
2 lbs (950 gms) fresh and very ripe dates
3/4 cup butter
1 - 1 1/2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon cardamom
Carefully stone the dates by lifting the stem from the fruit and gently
pulling it out - this method will leave the fruit intact. Rinse the dates
if desired then arrange in circles on a small plate and put aside.
Heat the butter in a frying pan until it begins to bubble and carefully
add the flour a little at a time until the mixture forms a roux, neither
too thick nor too thin. Once the colour is a deep gold, sprinkle in
cinnamon and cardamom and mix throughly.
Remove from heat and dizzle the roux over the dates. Leave to cool and
set. Serve as part of a lunch or dinner menu or with coffee
>From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari
Copyright © 1996, 1997 by Fahad Inc.
Maintained by: Fahad Al Mahmood