I would love to thank all my followers and readers who texted or emailed me to offer condolences for the loss of my beloved father.
My father was an exceptional man who challenged me to excel in everything I do. He braved the archaic norms of a masculine society and sent me to a big city to study Political Science and live by myself.
He proudly watched me climb up the ladder of a diplomatic career, and he respected my choice when I gave it all up to be a wife and mother.
When I pursued my culinary passion and embarked on my dream journey of food writing and photography, he became my staunchest fan.
At the age of 82, he created an Instagram account to follow all my culinary creations and cheered for me with every post.
He passed away on the first day of Ramadan, his favorite month, after he called all his Muslim friends wishing them a blessed Ramadan. A genuine advocate of harmony with an unshakable belief in diversity, he was.
On my last call with my late dad, just three days before he departed our world, he was apparently queasy as I don’t write much about Middle East sweets.
Two days ago, and after abrasive consuming while mourning, I put myself together and compiled a long thread of tweaked classic recipes that I know will certainly put a big smile on my father’s face.
I started with the Date Pudding as I received a gift box packed with prime delicious Saudi dates.
I was short on flour and had no eggs to bake a date sticky pudding, so I surfed the web hoping to find a flourless, eggless alternative.
This recipe of Date Pudding was freshly released by Mrs. Manal Alalem, the iconic Middle Eastern food figure. The recipe popped up before my tired eyes and promptly caught my attention.
Mrs. Alalem is the Julia Child of the Middle East, whom I personally always turn to for inspiration.
I tweaked the recipe slightly and only used cornstarch instead of rice four.
This recipe is eggless and gluten-free and made in a snap. This is almost the only dessert that all my family members couldn’t agree more on its deliciousness.
Stay tuned for more posts about delicious Middle Eastern Ramadan treats the coming few days.
If you like the recipe, please click like, or share it with your loved ones.
Recipe adapted from Mrs. Manal Alalem
Serves 4 people
- 1 cup dates
- 4 cups fulf fat milk
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- 4 tablespoons cornflour
- Soak the dates: Pour hot water over one cup of dates and let it soak for 10 minutes. Drain the dates and keep the water to dilute the cornflour. Remove the date pits.
- Blend the milk with the dates: In a blender, blend the dates, milk, and spices at medium speed until they are well combined, the dates are finely blended, and no small or big date chucks are visible in the milk.
- Cook the pudding: Pour the date-milk mixture into a medium saucepan. Add 4 tablespoons of cornflour diluted in some of the date water and add it to the mixture. Bring the pudding to a gentle simmering point. Keep stirring until the pudding consistency thickens and resembles a white sauce. Remove from the heat and pipe the pudding in deep bowls or tall glasses.
- Let the pudding come to room temperature, and then place it in the fridge for several hours or overnight.
- Decorate the surface of the pudding with a sprinkle of cinnamon, whole or chopped dates, and/or nuts.
- Serve cold.