Batheeth pies
Th ese a re m y re pla ce m en t to m in ce pi es, w hi ch
ho ne stly, I don ’t lo ve. I fi nd the m so ri ch a nd
un ba lan ce d - t he se ho we ve r I ha ve be en e a tin g b y
th e doze n. B at he et h is so m eth in g I w as int rodu ce d
to by a lo ca l fo od blogg er . Ver y c om m o nly see n on
Emira ti t abl es – it ’s very e asy to m ake , an d t ast es
gr ea t wi th A ra bic c offe e (or ga hw a )
Ingredients:
For the batheeth:
•
1 cup plain flour
•
1 ½ cups pitted dried dates
•
1 tsp. ginger
•
½ tsp. cloves
•
¼ cup good quality ghee
•
3 cardamom pods
•
pinch of salt
For assembling the pies:
•
Short crust Pastry – about 300g
•
1 egg, beaten
•
Rolled fondant icing
Instructions:
1.
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)
2.
Put the ghee and the bruised cardamom pods in a small pan on a low heat while the flour is
cooking. Infuse for a few minutes then strain off, retaining the ghee.
3.
Loosely chop the dates and add to a food processor, topping with the cooked flour and the
ghee. Blitz it thoroughly, and then place in a bowl in the refrigerator.
4.
Preheat oven to 190°C. Roll pastry to ½ cm thickness and use a cookie cutter to make about 18
medium rounds.
5.
Brush with egg and bake for 10 minutes, or until golden.
6.
Remove from oven to cool slightly. While the pastry is cooling, take the batheeth mix and mold
piece by piece (I used mammoul molds), 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
molds to decorate ‘pies’ once they are cool.
Serve at room temperature. Will keep for at least 3-4 days. Best not to ?Y??Y?\?]K? H?YH ?[???YY?K?][ ???Y\?]?\?X?X] ???CH0???CH0????