Ingredients
Dates
- khunaizi dates, dark and soft
- or khasab dates, firm and reddish
- or any good fresh Bahraini variety
To serve
- gahwa, Arabic coffee with cardamom
- small cups and a shared bowl
Sometimes served with
- fresh cream or qishta
- sesame paste
- walnuts or almonds
Directions
- Keep them in a sealed container to stop them drying. They keep several months in the refrigerator.
- Check each one and discard any that look off.
- Arrange them in a shallow bowl or on a flat dish.
- Take a date, then a sip of coffee, and repeat. Shaking the cup gently signals that you have had enough.
Technique
- Bahrain’s date gardens were historically watered by natural freshwater springs, which have declined significantly over the past century.
- The date passes through named stages of ripeness, and different varieties are preferred at different stages.
Substitutions
- Any good soft date can stand in, and medjool is the most widely available.
- Firmer varieties such as deglet nour suit those who prefer less sweetness.
Variations
- Dates stuffed with nuts or with cream are served at gatherings.
- Date syrup and date paste are used throughout Gulf cooking.
- Rutab, the partly ripe soft stage, is sold fresh in season and eaten differently.
History
Bahrain was once called the land of a million palms, its date gardens fed by freshwater springs.
Frequently asked questions
What is Bahraini dates?
Bahraini dates is a snack from Bahrain: khunaizi and khasab dates from island groves, eaten with coffee. Bahrain was once called the land of a million palms, its date gardens fed by freshwater springs.
How long does Bahraini dates take to make?
Bahraini dates takes 5 minutes of preparation and none of cooking. The recipe makes a bowl to share. It is rated easy to make.
What can I substitute in Bahraini dates?
Yes, within limits. Any good soft date can stand in, and medjool is the most widely available. Firmer varieties such as deglet nour suit those who prefer less sweetness.
