DATE SWEETBREAD
MAKES: 20
150 g (5 oz/1 cup) wholemeal (whole-wheat) flour
60 g (2 oz/¼ cup) ghee or Samneh
1 cardamom pod, bruised
160 g (5½ oz/1 cup) chopped dates
½ teaspoon ground ginger
icing (confectioners’) sugar, for sprinkling
Place the flour in a heavy-based saucepan and stir over medium heat until lightly browned — about 10 minutes.
While the flour is browning, heat the ghee or Samneh in a small saucepan with the cardamom pod. Heat for 5 minutes and leave aside.
Add the dates to the flour and heat for 2 minutes, stirring constantly, until the dates feel soft.
Remove the cardamom pod from the ghee and add the ghee to the date mixture. Sprinkle with the ginger and stir until the ghee is evenly distributed — the mixture will be crumbly. Remove from the heat and leave until cool enough to handle.
Take about a tablespoonful of the mixture at a time and knead by hand, tossing from one hand to the other. When the mixture holds together, squeeze it into an oval shape, moulding it smoothly. Place on a plate and repeat with the remaining mixture.
Leave until cool, then pack in an airtight container.
Serve sprinkled with icing sugar.
Recipe posted by Corne Liebenberg
