Fahad Inc. Dishes

    Ran-gee-na ~ Dates with a Flour Roux Topping

    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 (gah-waa).

    >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