Tamra bil Gooz

Date and Nut Candies

The Berbers, especially the nomadic tribes, relied on the date as a staple foodstuff. They made dates into sweetmeats with a range of other ingredients. The inclusion of smen and nuts increases the energy value of this particular sweetmeat.

SERVES 6–8

150 g (5½ oz/1½ cups) walnut halves or 155 g (5¾ oz/1 cup) blanched almonds

2 tablespoons sesame seeds

100 g (3½ oz) smen, or ghee

600 g (1 lb 5 oz/3¹/₃ cups) pitted dried dates, roughly chopped

Preheat the oven to 180°C (350°F/Gas 4). Line an 18 cm (7 in) square baking tin with baking paper, ensuring the paper overhangs the opposite ends of the tin. Spread the walnuts or almonds on a baking tray and bake for 5 minutes, or until lightly toasted. Chop roughly. Bake the sesame seeds on a baking tray for a few minutes until golden.

Melt the smen in a large heavy-based saucepan. Add the dates and cook, covered, over low heat for 10 minutes, stirring often, until the dates soften. Remove from the heat. Using the back of a spoon dipped in cold water, spread half the dates over the base of the prepared tin. Scatter the nuts on top and press into the dates. Spread the remaining date mixture over the nuts and smooth the surface with wet fingers, pressing down firmly. Sprinkle the dates with the sesame seeds and press lightly. Set aside until cool.

Remove the set mixture from the tin using the overhanging baking paper as handles. Cut into small diamonds to serve.

Use the back of a spoon dipped in cold water to spread the dates over the base of the tin.