Dates in Syrup
MURABBA EL BALAH
- 2 lbs. fresh dates
- 2 1/4 cups sugar
- 2 cups water
- Several whole cloves
- Few drops lemon juice
- Blanched almonds
Peel the fresh dates carefully and then boil in water until
tender. Drain and let dry until they no longer feel moist to the
touch. Push out the pits with a knitting needle. Save the water
in which the dates have been boiled. Put layers of fine sugar
and dates in saucepan, starting with a layer of sugar. Let stand
overnight. In the morning, remove the dates from the pan,
shaking off the sugar. Add the water in which the dates were
cooked to the sugar and boil until the syrup is thick. While
syrup is boiling, stuff each date with a blanched almond. Add
the stuffed dates to the thick syrup and boil gently for 10
minutes. Store in covered glass jars.
These dates may be served as confection after a meal,
or offered at teatime. In Lebanon they could be offered to
visitors at any time.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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