Ingredients
Date Paste Filling
1 teaspoon active yeast
1/2 teaspoon sugar
1 cup warm water
3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon ground cardamom
1/2 cup vegetable oil
1/4 cup clarified butter
Egg,for brushing
1 teaspoon active yeast
1/2 teaspoon sugar
1 cup warm water
3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon ground cardamom
1/2 cup vegetable oil
1/4 cup clarified butter
Egg,for brushing
Method
-Shape date filling into small balls the size of hazelnuts.
-Preheat oven to 190˚C (375˚F).
-Dissolve yeast and sugar in 1/4 cup water and let stand for 5 minutes until foamy.
-Sift flour, baking powder, and salt into a large bowl. Add cardamom, yeast mixture, oil, and clarified butter and knead, gradually adding remaining ? cup water until dough is smooth and pliable.
-Roll out dough into a 20 x 40cm (8 x 16in) rectangle..
-Spread Date Paste mixture evenly over dough. Roll up dough into cylinder. Cut crosswise into 3cm (1 1/2in) slices.
-Arrange slices on a baking sheet, brush with egg.
-Bake for 25 minutes, or until golden.
-Let cool. Arrange on a serving plate, and serve.
-OR shape dough into balls then fill, mould dough around filling
*Date pastries common in Gulf countries specially in Iraq, and can be filled with chopped nuts or shredded coconuts as well.
-Preheat oven to 190˚C (375˚F).
-Dissolve yeast and sugar in 1/4 cup water and let stand for 5 minutes until foamy.
-Sift flour, baking powder, and salt into a large bowl. Add cardamom, yeast mixture, oil, and clarified butter and knead, gradually adding remaining ? cup water until dough is smooth and pliable.
-Roll out dough into a 20 x 40cm (8 x 16in) rectangle..
-Spread Date Paste mixture evenly over dough. Roll up dough into cylinder. Cut crosswise into 3cm (1 1/2in) slices.
-Arrange slices on a baking sheet, brush with egg.
-Bake for 25 minutes, or until golden.
-Let cool. Arrange on a serving plate, and serve.
-OR shape dough into balls then fill, mould dough around filling
*Date pastries common in Gulf countries specially in Iraq, and can be filled with chopped nuts or shredded coconuts as well.
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