Posts Tagged ‘Dates’

Middle Eastern Tahini, Date, and Cardamom Bulgur Wheat Breakfast Bake

Friday, May 9th, 2014

Middle Eastern Tahini, Date, and Cardamom Bulgur Wheat Breakfast Bake

In the Middle East Mother’s Day is in March.

Since my husband is – in some ways – quite a typical guy and tends to forget things like Mother’s Day, Valentine’s Day, and dentist appointments, I make note of two Mother’s Day dates every year so that my sweet Syrian mother-in-law isn’t forgotten in March and my own mom isn’t forgotten in May.

This beautifully aromatic dish is something I’d happily serve to either of them for brunch on their special day. (more…)

Middle Eastern Date-Filled Cookies (Ma’amoul)

Thursday, June 20th, 2013


Different cultures have different rites of passage.

Like getting a driver’s license and graduating high school.

Other rituals are religious, such as Confirmation and Bar or Bat Mitzvah.

Or tribal, like land diving, tooth sharpening, and facial tattooing. (more…)

Moroccan-Spiced Carrot-Date Salad

Friday, April 12th, 2013


After snow flurries last week, spring has finally sprung here! What better way to enjoy it than with a beautiful, refreshing salad? This carrot salad is a bit of a surprise and nothing like the average picnic-staple carrot salad you might be more familiar with. It boasts a citrusy Moroccan-spiced dressing, onion for a savory pungency, and sweet Medjool dates and navel oranges to add sweet balance. Head over to my post on Honest Cooking for the full recipe!

Date, Walnut, and Blue Cheese Ball

Tuesday, December 4th, 2012

Date, Walnut, and Blue Cheese Ball

Around the holidays, I’ve noticed that in addition to loads of requests for cookie recipes, new appetizer ideas are always high in demand. Parties are frequent, and what better to serve than a spread of appetizers where people can come and go as they munch and chat, eating little bites from their favorite dishes. (more…)

Date-Filled Cookies (Ma’amoul)

Thursday, November 29th, 2012

Photo (taken by yours truly) of Date-Filled Cookies from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.

I bet your family has a favorite holiday cookie recipe. Maybe it’s Benne Cakes, Speculaas, Vanillekipferl, or Rugelach; no matter what it is, it’s probably very close to your heart. The memories conjured up by baking and eating the cookies are truly cherished.

For my hubby’s family (and now for me!), this cookie is Ma’amoul. (more…)

Superfood Spiced Autumn Truffles

Saturday, October 27th, 2012

Superfood Spiced Autumn Truffles

Look…they look like fudge inside!

If you’re trying to avoid regular (read: sugar-coma-inducing) candy, this recipe will be your saving grace on Halloween night.

Halloween at my mom’s house is like a free-for-all when it comes to sugar. She always has an insanely huge amount of candy on hand for giving away to kiddos trick-or-treating. She fills a stockpot (which is about four times as big as my normal big soup pot!) to the point of overflowing, and then it’s a frenzied dash for stuffing your bag (and your face) with candy.

It is so hard to avoid that evil pot of temptation. (more…)

Date Loaf Cake

Friday, July 20th, 2012

Date Loaf Cake

Ramadan, the Islamic holy month of fasting, has just begun; this means that for a whole month Mike and I won’t be eating or drinking from sunrise to sunset. (I will still be posting regularly though — I have quite the backlog to share with you!) The point is to teach you patience, discipline, and empathy for others who aren’t as fortunate. I have to say, it really works…food and drink (especially cold water!) never taste as good the rest of the year as they do during Ramadan.


Eid Mubarak & Date Bar Cookies

Sunday, September 20th, 2009



At the end of the month-long fast of Ramadan comes a three-day holiday, called Eid al-Fitr (which means “The Festival of Fast-Breaking”).  During this time charity is given to needy families, gifts are given to children, and people get dressed up and visit their family and friends.  People greet each other by saying Eid Mubarak (“Blessed Festival”).  When visitors arrive they’re usually served Turkish coffee and the traditional holiday date cookies of Ramadan. 


Unfortunately, these sweets are not something that I make well (to be completely honest, when I last made these sweets they weren’t even fit for human consumption).  I need to actually see how my mother-in-law makes these…once I do I promise I’ll share the recipe with all of you.  Until then, I give you something that my husband and I were pleasantly surprised with…date bar cookies!  They might not look like the original sweets of the Eid, but the taste is similar and very delicious.


As I was making these cookies, I realized that puréed dates look almost exactly like apple butter (which I made recently, but that’s for another post).  This led me to think that if you don’t have dates, apple butter (although a completely different taste experience) would be a fantastic substitute.  Or if you want to make the date bars but take them to another level, I suggest adding shredded toasted coconut to the crust/topping mixture (maybe 1 cup or so) and replacing the vanilla extract in the filling with coconut extract.


Take a look at the picture below and guess which the date purée is and which the apple butter is.  (Scroll down to the bottom of this post for the answer.) 

Which is the date purée and which is the apple butter?  (Scroll down to the bottom of this post for the answer.)

Which is the date purée and which is the apple butter? (Scroll down to the bottom of this post for the answer.)


Date Bar Cookies (Adopted from Kathleen Daelemans’ recipe on the Food Network Website)


(Yield:  1 (9 by 9-inch) pan)



1 ½ c coarsely chopped dates

¾ c water

1 tsp pure vanilla extract


Crust and Topping:

½ c firmly packed brown sugar

¾ c plus 2 TB flour (all-purpose or wheat)

¼ tsp baking soda

½ tsp salt

¾ c rolled oats

6 TB chilled butter, cut into small cubes, plus extra to grease the pan


Preheat oven to 400F.  In a medium saucepan over low heat, combine the filling ingredients and cook for 10-15 minutes or until thickened, stirring frequently.  Cool completely, then add the vanilla.  (If you want the filling to be completely smooth, at this point you can process the date mixture in a blender or food processor.)  Stir together the brown sugar, flour, baking soda, salt, and oats; cut in the butter, 1 or 2 pieces at a time.  Mix until crumb like, with some lumps of butter no larger than pea size.


Using your hands, press and flatten half of crumb mixture into a greased 9 by 9-inch pan.  Spread cooled filling over crust, and cover with remaining crumb mixture, patting lightly.  Bake until lightly browned, 25 to 35 minutes.  Cool slightly and cut into bars.


Cut the Butter In Until the Crust/Topping Mixture Looks Like This

Cut the Butter In Until the Crust/Topping Mixture Looks Like This


Answer:  The date purée is on the left and the apple butter is on the right.

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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