Dating in Ramazan: Three delicious ways to eat dates
Looking for a different way to “date” this Ramazan? Then check out these recipes for three delicious (and easy) ways to eat dates come sundown. They only take a few minutes to prepare but will definitely give your daily date some serious pizzazz! You only need a handful of ingredients to bring these recipes to life. I like to serve them up on a massive platter and let loved ones pick away at them throughout the night.
Popping your dates in the oven makes them taste even more beautiful – like salted caramel.
Honey dates – 16
Sunflower oil – 1 tbsp
Himalayan pink salt
1. Preheat oven to 375°F.
2. Toss dates in sunflower oil and pink salt.
3. Place the dates in an oven proof dish or baking tray with parchment paper and bake for 10 to 15 minutes until the dates are plump and swollen. Allow to them cool a little but serve them warm.
These dates taste like salted caramel once they’ve been in the oven!
I’ve found that dark chocolate really compliments the depth of dates and elevates their incredible flavour even more.
Honey dates – 8
Dark chocolate – 50 g
Unsweetened desiccated coconut – 1 tbsp
1. Line a plate with some foil paper.
2. Break the dark chocolate into a small bowl and put it in the microwave for about a minute to melt it. Check it every 20 seconds to make sure it doesn’t burn.
3. Using a sharp knife make incisions in the dates to remove the seed but allow the dates to retain their shape.
4. Dip the dates in molten chocolate making sure they are completely coated and place them onto the foiled plate. Once all of them have been covered in chocolate, sprinkle them with the coconut.
5. Place them in the fridge for about half an hour or until the chocolate has set and serve.
For a gorgeous dessert platter serve these alongside sliced up fruit like apricots and apples.
Honey dates or Medjool dates – 8
Goat’s brie cheese
1. Using a sharp knife make incisions into the dates and remove the pits.
2. Cut small pieces of Brie cheese, stuff them into the dates and top with a piece of walnut.
All photos: Sahar Aman
This post originally appeared here.
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