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Save This PageRIYADH, Saudi Arabia It's a simple tradition centuries old and honored by millions: a bite of date taken at sundown.
This Muslim ritual is said to have begun with the Prophet Muhammad around the seventh century. Today, it is often used to end the daily fast during Ramadan, Islam's holy month during which Muslims fast from sunrise to sunset. September is traditionally associated with the beginning of Ramadan.
That tradition has transformed the date into a massive industry in the Middle East. In Saudi Arabia alone, more than 21 million palm trees produce 884,000 tons of dates a year, making the kingdom one of the largest date producers.
Those dates are eaten fresh, dried and in any number of treats. Gourmet date shops sell date-filled chocolates, date mustard, date syrup and date bars.
Visit any home or office in the kingdom and you invariably will see a small plate heaped with dates on a coffee table. The sweetness of the fruit balances the bitter taste of the cardamom-scented coffee served to guests in small cups.
Date baskets containing different varieties of the fruit, date cookies and date juice are common gifts. Dates are also the most prominent ingredient in many desserts.
In Lebanon, the dates are turned into a paste that fills cookies served at the feast of Eid al-Fitr (marking the end of Ramadan) and the Feast of Sacrifice, the most important Muslim holiday, which falls less than three months after Ramadan.
These date-paste cookies are from Sana Ahmed Khashoggi, a 52-year-old Saudi woman who as a teen learned the recipe from her grandmother. Khashoggi makes the cookies during Ramadan, as well as other family celebrations. They are a specialty of the western Hijaz region of Saudi Arabia.
In a food processor, combine the dates and 1 tablespoon of butter. Pulse until the fruit is well mashed and resembles a paste. Set aside.
In a medium saucepan over medium heat, melt the ghee. As it melts, sprinkle in the flour and cook, stirring constantly, until the mixture turns light brown, about 5 minutes.
Add the cardamom and reserved date paste. Reduce heat to low and cook, stirring frequently, until the mixture is fully combined. Mix in the nuts.
Remove the pan from the heat and let stand until cool enough to handle. Using your hands, pinch off 1-tablespoon pieces and roll the mixture into balls. Place the balls in paper muffins cups.
In an airtight container, the cookies will keep several weeks.
