Ihsaan Magazine May 2017 (Ramadhan Issue) | Page 52

Food & Dining
Food & Dining
DATES
Ramadhan as Prophet Muhammad (pbuh)
began and ended each day of fast with a
date.
The Miracle Fruit
“The Prophet said there is a tree among the
trees which is similar to a Muslim (in goodness),
and that is the date palm tree.” ~ Al Hadith
The date has long been revered as a fruit with great importance in Islam.
Known as “tamr” in the Arabic language, it is mentioned more than any
other fruit-bearing plant in the Qur’an. It is given special significance during
Anas b. Mâik narrates that Allah’s
Messenger (pbuh) used to break his fast
with fresh dates before going to prayer.
When fresh dates were unavailable, he
would break his fast with dr ied dates.
When dried dates were unavailable,
he would take a few sips of water. ~ Al
Hadith
Dates are a miracle food that gives
us tons of benefits. They are packed
with a host of nutrients that provide
several benefits for health. They
contain vitamins, minerals, protein
and are a good source of fruit sugar.
Dates are rich in fiber, they contain
both soluble and insoluble fiber.
Soluble fiber helps to lower the level
of cholesterol, and insoluble fiber
prevents constipation.
Dates contain high level of calcium
and magnesium, which protect the
body against bone weakness, and
preventing from osteoporosis.
Dates are rich in iron, which is ideal
for iron deficiency and is great for
blood purification.
Dates are a good source of sugar and
are considered the perfect snacks
for an immediate boost of energy.
AJWA
This is a combination of the soft
and dry variety, sweet to eat and
smooth in the mouth. These
dates are known to have healing
properties, and, in a hadith, the
prophet is reported to have said
that having seven ajwa dates in
the morning protects a person
from magic and poison until the
evening.
Zahidi Saghai
These golden, oval dates
have a firm texture and nutty
taste. They have thick skin,
are semi dry and less sweet
than other dates. They are
high in fibre. These crisp dates are
cultivated in Riyadh. They
are usually brown, and light
yellow at the tip. They’re
wrinkled but don’t flake, and
are quite delicious!
Date Filling:
3 cups dried pitted dates
1 cup water
1 tsp pure vanilla extract
2 tbsp brown sugar (optional)
2 tsp lemon juice (optional)
ANBARA
These large dates are a favourite
due to their big, fleshy form and
small seed. They’re also one of the
most expensive varieties! They’re
sweet, brown and full of protein.
Organic sulphur is present in
dates which aids in the reduction
of allergic reactions and seasonal
allergies
Sukkari
These are crisp and really
sweet; a quality which gives
them their name. These are
known for their healing and
nutritious properties. They
lower cholesterol, prevent
tooth decay and also help
get rid of fatigue. These are
cultivated in Al Qaseem
region.
Khudri
These dark brown dates are
dry and sweet. They have
wrinkled skin and may be
either large or small. They’re
one of the most exported
dates because of their
freshness and reasonable
prices. They are one of the
best dates to go for if you
want to refresh and energise.
Why break the fast with dates?
Breaking the fast with dates is
considered healthy, because dates
contain high level of natural sugars.
Sugars travel most quickly to the
liver, where they are converted
into energy more quickly than
any other nutrient. Muslims
have an immediate need for this
energy when they break their fast.
Ironically, when a person eats, the
body uses energy to digest the
food. Eating large quantities of food
immediately after fasting is not
healthy for the body. Eating a date
first helps the body start its digestive
process, and gives it the energy
to deal with the secondary, more
complex foods, eaten during Iftaar.
50 | Ihsaan | Issue 2
Safawi
These black dates are sweet,
fleshy and packed with vitamins.
They are soft and cultivated in
Madinah. These dates are known
for their healing properties. If
eaten on an empty stomach, they
kill stomach worms. They’re also
known for their high mineral
content.
Oatmeal Crust:
2 cups old fashioned rolled oats
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon (optional)
1 cup cold unsalted butter, cut into small
cubes
Place the pitted dates and water in a
medium saucepan and cook over low heat,
stirring occasionally, until the dates are soft
and have absorbed most of the water (about
5 - 10 minutes). Remove from heat and stir in
the vanilla extract. Cool and puree or mash (a
few lumps are fine).
Preheat oven to 350 degrees F and place
rack in center of oven. Grease a 9 inch
square baking pan. Line the bottom of the
pan with parchment or wax paper leaving
handles (extra parchment on two sides,
butter the other two sides).
Barhi
These are yellow and crunchy.
The ripe date tastes like caramel
and brown sugar. Sweet, like most
dates, these creamy dates are
really delicate and often sold while
they’re still on branches. These
seasonal dates can be frozen and
stored for months.
DATE
sQUARES
Medjool
These are known as the
‘Queen of Dates’. They have
a large, cushiony texture,
strong and sweet flavour.
They’re quite popular in
America as they are usually
available year round.
Kholas
These dates have a caramel
flavour when cured. They’re
sticky when they’re fresh
and usually consumed with
Arabic coffee. They have loose
skin, and they originated in Al
Qaseem and Al Kharj.
In the bowl of a food processor, place the
oats, flour, sugar, baking soda, salt and
ground cinnamon. Pulse to combine. Then
add the butter and pulse until the mixture is
crumbly and just begins to come together.
Press about 2/3 of the mixture onto the base
of the prepared pan.
Spread the date puree evenly over the
oatmeal crust. Sprinkle the remaining dough
evenly over the top of the dates, press down
gently to compact. Bake for about 30 - 40
minutes or until golden brown.
Ihsaan | Issue 2 | 51