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Date karabij


Makes: 12
timePrep time: 40 mins
timeTotal time:
Date karabij
Recipe photograph by Sam Folan
These crumbly, date-filled pastries are perfect with a coffee, and are traditionally served with clotted cream and a shower of pistachios

Makes: 12
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
335Kcal
Fat
14gr
Saturates
8gr
Carbs
46gr
Sugars
20gr
Fibre
3gr
Protein
5gr
Salt
0gr

John Gregory-Smith

John Gregory-Smith

John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration 
See more of John Gregory-Smith’s recipes
John Gregory-Smith

John Gregory-Smith

John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration 
See more of John Gregory-Smith’s recipes

Ingredients

For the pastry
  • 175g unsalted butter
  • 200g semolina
  • 200g plain flour
  • 60g caster sugar
  • 4-6 tbsp milk
  • 1½ tsp concentrated rose water (try Nielsen Massey)
  • 30g pistachio kernels
For the filling
  • 300g Medjool dates
  • ½ tsp concentrated rose water

Step by step

Get ahead
These will keep for up to 1 week in an airtight container
  1. Melt the butter in a small pan over a low to medium heat then cool slightly. Tip the semolina into a bowl and mix in the flour and caster sugar. Pour in the butter and add 4 tablespoons of the milk and the rose water. Bring the mixture together into a dough (if it looks too dry, add another 1-2 tablespoons of milk). Shape it into a ball, cover and leave to rest for 30 minutes in the fridge.
  2. To make the filling remove the little stalks and stones from the dates and discard them. Put the fruit into a food processor and add the rose water.
  3. Put the pistachios in a small bowl and cover with boiling water to loosen the skins for about 5 minutes. Drain and pop them out of their skins, then bash or chop the pistachios into a rubble and tip them into a shallow dish.
  4. Preheat the oven to 200°C, fan 180°C, gas 6.
  5. Divide the dough into 12 portions. Using your hands, flatten a portion into a thin oval shape. Place a portion of the date mixture in a line down the centre and mould the pastry around it, pinching the ends closed. It will be quite delicate and crumbly, but just patch together any gaps. Roll it tightly into a sausage shape. Gently roll the biscuit in the pistachios and place on a lined baking sheet. Repeat with the rest. Bake for 18-20 minutes until just a little golden at the sides. Remove and leave to cool completely before serving with clotted cream.
    Tip
    Look for fudco pistachio kernels in the world foods aisle – they're gorgeously green

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