Farina and Date Bars These delicious treats are extremely easy to make. 1¼ cups pitted dates 1/4 cup (1/2 stick) butter 2/3 cups coarse farina Finely chop the dates, mix with the butter and work into a paste using a damp knife or a food processor, if you have one. Dry roast the farina in a heavy-based frying pan, preferably non-stick or Teflon, stirring constantly. As soon as it begins to color and smell roasted, remove from the heat, continuing to stir for a while. The pan can be returned to very low heat to achieve even color, but take care, as the farina burns easily. Mix the farina and date paste thoroughly and spread 1/2 inch thick over a sheet of foil or waxed paper. Use a sharp knife with a wetted blade to cut into diamond shapes 1 inch wide. Separate them, peel off from the foil and leave to dry out in a cool place. The crunchy roasted farina contrasts pleasantly with the smoothness of the dates. Makes 2 dozen cookies. From "Middle Eastern Cooking" by Suzy Benghiat middle eastern recipe index christina m k al-sudairy buy the book!