3 cups caramel water
1 cup corn oil
1 cup date paste
1 cup sugar
Heat the corn oil in a cooking pot and add the flour. Sauté the mixture until brown, then add the date paste, caramel water, sugar and mix for about five minutes.
When properly cooked, remove from heat. Can be served hot or cold. A side addition of chopped fruit or ice cream perks it up nicely.
Recipe by Mike Harrison. Published in Times of Oman's 2011 edition of Art of Cooking - Flavours of Arabia