If you can’t find oussmalieh or shredded kataifi pastry to make these noodle dates, dried vermicelli also makes a great substitute. Serve these dates with a strong cup of Arabic coffee.
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Serves | 18 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 128 |
| Fat | 6g |
| Saturates | 3g |
| Protein | 1g |
| Carbs | 18g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of water to a boil. Add the dried vermicelli noodles and cook for 2-3 minutes or until al dente, be careful not to overcook. Drain the noodles then immediately plunge into cold water to stop them cooking. Allow to drain well.
Preheat the oven to 200°C, gas mark 4. Grease a large baking sheet.
Pit the soft dates, and working with one at a time, wrap the dates in the noodles then arrange on the baking sheet.
Melt the butter, then drizzle liberally over the dates.
Bake in the oven for 8-10 minutes, or until golden and crisp.
Meanwhile, prepare the orange blossom syrup by placing the sugar, water, 1 tbsp of orange blossom water, lemon juice and cinnamon in a saucepan over a low heat and stir until the sugar dissolves.
Pour the hot syrup over the crunchy noodles as soon as they come out the oven and allow to soak. Set aside.
Zest the orange.
To make the custard, stir together the milk, cream, condensed milk and cornstarch in a saucepan over a low heat until thickened. Add 2 tbsp of orange blossom water and orange zest. The custard should have a thick pouring consistency.
Serve the noodles with the custard on the side.
