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Coconut Dates (Tumr Bel Nargine)

Servings: Serves 8-10
Coconut dates, a Saudi Arabian specialty, but eaten in other middle eastern countries and in asia, are a sweet and healthy appetizer or dessert to serve for Eid-ul-Fitar, the ending of the Muslim Fast of Ramadan.

3/4 pound blanched almonds
1 1/2 pounds soft pitted dates
1 tsp. ground cardamom
2 cups desiccated or flaked coconut
1/2 cup (1 stick/4 oz/113g) butter

1. Fry the almonds in little until golden brown, then place them on absorbent paper towels for a few minutes to absorb any excess oil.

2. Melt butter in a heavy sauce pan. Add dates and ground cardamom. Stir well over low heat, until well blended. (Dates should not stick to the bottom and sides of the pan.) Remove from heat and set aside to cool.

3. Wet your palm and place a small amount of date mixture in the center of your palm and shape into a smooth ball. Indent the center with your thumb and press an almond into it. fold the sides and reshape into an oval or date shape. Repeat with remaining date mixture.

4. Roll each date in the desiccated coconut and arrange on a serving dish.

Makes 8-10 servings.

Source: The Internet
Date: September 8, 2004