Khabis of Carrots and Dates
Khabis of Carrots and Dates
| Categories: | Dessert Arabic 10th century carrots |
| Original Source: | Ibn Sayy'r al-Warr'q, Kitab al-Tabikh |
| Secondary Source: | Annals of the Caliph's Kitchen |
| Cook: | Zohane Faber |
| Meeting Date: | 2013-09-22 |
(Chapter 95)
Take as much as you like of similar amounts of sweet and tender carrots, milk, and dates. Put them in a clean soapstone pot, which you lower into a tannur heated with medium fire. Close the bottom vent but leave a finger-wide opening.
Let the pot simmer until the ingredients fall apart. Take it out, and add ground walnuts and 1/2 dirham ground spikenard and ginger. Drench it in sesame oil and serve it.
Ingredients
| ~14 oz. | finely sliced carrots (sliced per other recipes in section) |
| 10 oz. | dares, chopped |
| ~3 c. | whole milk |
| ~6 oz. | walnuts |
| 1 tsp. | ground ginger |
| 1/2 tsp. | ground corinader (sub. for spikenard) |
| Untoasted sesame oil | |
Steps
- Heat oven to 325F.
- Mix carrots, dates, milk in casserole and bake ~2 hours covered, and as much uncovered as necessary to thicken.
- Stir in walnuts and spices, and serve with sesame oil to taste.
Note
Consider shredding carrots instead, for easier breaking down.