1536. Dry Date Rangina

Rangina is toasted flour mixed with a hefty amount of ghee or butter to be rendered into a molten lave that is then poured over dates. For such a simple dish or humble origins, it is certainly more than the sum of its parts. So much so that I cannot resist making it every blessed Ramadan.Since fresh ripe dates might not be accessible to most people world-wide, I made this version using dried packed dates, which is generally accessible around the world. Instead of pouring the molten flour over the dates, I mixed the dates right in to make a paste, which is then cooled enough to handle before being shaped using the mold of choice. Alternatively, just roll into balls.

Ingredients:

1/2 cup flour
100g butter
1 cup pitted dry dates
pinch cinnamon powder
pinch cardamom powder
pinch saffron
1/4 cup olive oil



Method:

Dry-roast the flour in a medium-hot pan until blonde. Add the butter and stir until melted. Add the pitted dates and spices. Stir until incorporated, lowering the heat to avoid burning.
While stirring, pour in the olive oil incrementally to achieve desired consistency.

Allow to cool enough to handle. Press into molds of choice and serve.

صحة و عافية