Dates with Apricot Pistachio Stuffing (Tamr bil Mush Mush) Gulf States Following the example of the prophet Muhammad, Muslims break their fast with dates every Ramadan evening as the call to prayer echoes across the desert. In Saudi Arabia and the Gulf States, the bedouin heritage lingers in the dates that are offered as a welcome to guests, along with a tiny handleless cup of green cardamom coffee. Varieties known as Red Sugar, Bride's Finger, Mother of Perfume, and Pure Daughter are served whole or stuffed with nuts and other fruits. Among the multitude of traditional foods prepared from dates are date syrup and preserves, date bread and doughnuts, puddings, breakfast porridges, sweet rice, and meat and fish dishes. The date palm has become a symbol of Arab hospitality and culture and forms part of the national emblem of Saudi Arabia as well as the symbol of the national airline, Saudia. STUFFING: 1/2 cup pistachios 6 dried apricots, cut into pieces, or a 3 inch by 4 inch piece of amradeen 1/4 cup sugar 1 tsp. rosewater 1¼ pounds ripe dates, pitted fine granulated sugar With oiled hands, knead the pistachios with the apricots, sugar, and rosewater, until a pasty dough is formed. Stuff each date with a spoonful of the apricot pistachio mixture. Roll in the sugar. From "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush middle eastern recipe index christina m k al-sudairy buy the book!