Ingredients:
1kg flour
3 cups caramel water
1 cup corn oil
1 cup date paste
1 cup sugar
Preparation:
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
