Coconut Dates
(Tumr Bel Nargine)
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- 1 1/2 lb soft dates (for mixing)
- 1/2 teaspoon cardamom
- 2 cups grated coconut
- 6 tablespoons of butter
- 3/4 lb almonds
- 1/2 cup water
Blanch, peel and then fry the almonds in oil until golden brown, place
on paper towels to drain. In a pan, melt the butter, add pitted dates and
stir well over low heat; dates should not stick to the sides of the pan.
Remove from stove top; add the cardamom and leave to cool. Take small
piece of date dough, place an almond in the center and roll into a finger
shape. Repeat using all of the date dough. Roll each date finger in the
coconut and arrange on a serving dish. Serves: 8 - 10 persons.
Recipe from "Saudi Arabia Magazine" (an official publication of the
Information Office of the Royal Embassy of Saudi Arabia), Winter 1997
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