Date Fingers Recipe

Posted on
Photo: Date Fingers Recipe

The Lebanese Recipes kitchen (the home of quick and easy Lebanese recipes invites you to try Date Fingers. Enjoy Middle Eastern food and learn how to make Date Fingers.

Duration : 10 Min

Ingredients

The Dough
3     Cups     Flour
1     Tablespoon     Instant Yeast
1     Tablespoon     Sugar
1     Teaspoon     Baking Powder
1/4     Teaspoon     Salt
1/4     Teaspoon     Cinnamon
1/2     Cup     Corn Oil
3/4     Cup     Warm Water

The Filling
500     Gram     Date Paste
1     Tablespoon     Butter Or Ghee
1     Teaspoon     Cinnamon

Topping
1     Large     Egg
1/4     Teaspoon     Vanilla Extract
1/4     Cup     Roasted Sesame
1/4     Cup     Sliced Almonds

Preparation

1. In a stand mixing bowl, put 2 ½ cups of the flour. Add the yeast, sugar, baking powder, salt, cinnamon, oil and water. Fit the dough hook. Beat on slow speed until dough forms. Add the rest of the flour if the dough is too soft. Beat on low speed for 5 minutes.
2. Shape the dough into a ball. Put in slightly oiled bowl. Cover the dough with a cling film. Put in a warm place until dough doubled in size.
3. The filling: mix the date, butter and cinnamon until well mixed. Shape into 20 inches rods.
4. To form the fingers: on a slightly floured surface, roll the dough into 20 inches square. Place one date rod near the edge of the dough. Roll the dough once or twice to cover the date rod. Using a pizza cutter, cut near the dough rod. Roll the rod with your palms to smooth. Using the pizza cutter or a knife cut the filled rod into 2 inches fingers.
5. Place the date fingers in cookie sheet leaving 1 inch between them. Put in a warm place for 10-15 minutes.
6. The topping: mix the egg and vanilla extract. Brush the fingers with the egg wash. Sprinkle the sesame and almonds.
7. Fit the middle rack in the oven. Preheat panggangan to 350 degrees. Bake date fingers for 10 -12 minutes until golden brown

Save and share Date Fingers Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *