RANGINA
QATAR
Rangina is originally an Iranian dessert known as ranginak (meaning “colorful”) and named thus because of the slivered pistachios and almond garnish. The recipe below comes from my friend Aisha al-Tamimi, Qatar’s foremost celebrity chef. She sometimes makes her rangina as below and other times she makes the flour halva a little thicker to fill the dates with it, then she thins down what’s left with a little more melted butter to drizzle over the dates. She uses fresh dates whereas Iranians use their own dates, which are darker and softer and a lot riper. I like both versions although when rangina is made with fresh dates, you get a lovely contrast between the crunch of the fresh fruit and the melting softness of the halva. However, fresh dates are not always available—the season is in late summer to early fall—so, use Iranian dates the rest of the year, and follow the traditional method of pouring the halva in between and over the dates as in the recipe below. Serve with regular or mint tea, Arabian or Turkish coffee, or the drink of your choice.
SERVES 6 TO 8
⅔ cup (100 g) walnut halves, cut in half lenthwise
1 tablespoon slivered almonds
1 pound (450 g) Iranian or Barhi dates
1⅔ cups (250 g) unbleached all-purpose flour
2 sticks plus 1½ tablespoons (250 g) unsalted butter, melted
1 tablespoon slivered pistachios
1. Preheat the oven to 450°F (220°C).
2. Spread the walnuts and almonds on two separate baking sheets and toast in the hot oven for 4 to 5 minutes. Check on the almonds after 3 minutes in case they are coloring too fast. Take out of the oven and let cool.
3. Carefully pit the dates and gently insert a quarter walnut inside each. Press on the ends to close the dates and lay them neatly in a serving dish, leaving a little space between each.
4. Toast the flour in a large skillet over medium heat, stirring all the time, until the flour turns golden. Gradually stir the melted butter into the flour, stirring all the time until you have a smooth loose paste.
5. Pour this flour halva over and between the dates making sure you fill the gaps. Sprinkle the slivered pistachios and toasted almonds all over. Or you can pour the halva over the serving dish and set the dates into it like in the picture. Let set. Serve at room temperature.