Show: Global Celebrations
From Nazima’s Jewish Iraqi Cookbook by Rivka Goldman, forthcoming from Hippocrene Books in 2006.
Date-almond balls make a bite size dessert. Alternatively you can spread the mashed date mixture on a cake and garnish with almonds.
Makes 40 balls
1 tablespoon vegetable oil
2 pounds pitted dates
1 tablespoon fresh lemon juice
1 tablespoon rose water
1/4 teaspoon ground cardamom
40 whole almonds
1 cup shredded sweetened coconut
Heat the vegetable oil in a pan over low heat. Add the dates, stirring and mashing until they become soft. Stir in the lemon juice, rose water, and cardamom. Remove from the heat and cool.
Put water in a second bowl. Dip your hands in the water so that the dates will not stick to them.
Divide the date mixture into 40 pieces. Flatten each piece, place 1 almond in the center, and roll to make a ball, covering the almond.
Spread the coconut on a cookie sheet. Roll each date ball in the coconut until covered. Place the coconut-date balls on a serving plate and refrigerate for 1/2 hour.