- 1 cup plain flour
- 1 ½ cups chopped dried dates
- 1 tsp ginger
- ½ tsp cloves
- ¼ cup good quality ghee
- 3 cardamom pods
- pinch salt
For assembling the pies:
- Shortcrust Pastry – about 300g
- 1 egg, beaten
- Rolled fondant icing
To make the batheeth
- Place the flour and dry spices in a dry pan over a medium heat, and stir occasionally until it is lightly browned (about 10 minutes, careful not to burn, as it turns quite quickly)
- Put the ghee and the bruised cardamom pods in a small pan on a low heat while the flour is cooking
- Loosely chop the dates and add to a food processor, topping with the cooked flour and the ghee (pods strained off). This can be done by hand – chop the dates as finely as you can and stir well to combine. Feel free to get your fingers in there to mix it thoroughly. Place in a bowl in the refrigerator.
Next… Preheat oven to 190 C
- Roll pastry to ½ cm thickness and use a cookie cutter to make about 18 medium rounds. Brush with egg and bake for 10 minutes, or until golden.
- Remove from oven to cool slightly.
- While the pastry is cooling, take the batheeth mix and mould piece by piece (I used mammoul moulds), and place each one atop a pastry biscuit. It’s best to do this while the pastry is warm (not hot) so the mix adheres well.
- Use fondant icing and cut shapes with moulds to decorate ‘pies’ once they are cool.
Serve at room temperature. Will keep for at least 3-4 days. Best not to refrigerate, or the ghee will solidify.
Other recipes will be availble in Ahlan Gourmet‘s December 2012 issue.
This recipe is featured in “Christmas Sorted” an e-magazine created by me and fellow blogger Sally Prosser of mycustardpie.com. It is available free, by subscribing via the widget to the right, or for current subscribers, please email me directly on email@example.com