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    You are in: Home / Recipes / Iraqi Date Sweetmeat (Holwah Tamar) (Gluten Free) Recipe
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    Iraqi Date Sweetmeat (Holwah Tamar) (Gluten Free)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    UmmBinat's Note:

    A delicious sweet snack which would go well with tea or coffee. Originally POSTED FOR RAMADAN TAG, yet I have since tried it and enjoyed. Out of The Complete Middle East Cookbook By Tess Mallos.

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    Ingredients:

    Serves: 20

    Yield:

    pieces

    Units: US | Metric

    Directions:

    1. 1
      Chop dates roughly and place in a heavy pan with the ghee.
    2. 2
      Cook over medium heat, stirring often, until dates soften, and are combined with the ghee.
    3. 3
      spread half the date mixture in a 9 in (23 cm) square pan.
    4. 4
      Sprinkle walnut pieces over the dates, pressing them in lightly. Place remaining date mixture on top, spreading it evenly.
    5. 5
      Sprinkle evenly with toasted sesame seeds, pressing them on lightly.
    6. 6
      Leave until cool and cut into small squares or diamond shapes.
    7. 7
      Store in a sealed container and serve as a sweetmeat.

    Ratings & Reviews:

    • on January 24, 2011

      55

      I thoroughly enjoyed fixing this treat almost as much as I loved devouring it! Made it with very moist Medjool dates & was very pleased with the results! Great combo, dates & sesame seeds! Thanks for posting the recipe! [Made & reviewed in Bargain Basement tag]

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Iraqi Date Sweetmeat (Holwah Tamar) (Gluten Free)

    Serving Size: 1 (37 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 159.4
     
    Calories from Fat 96
    60%
    Total Fat 10.7 g
    16%
    Saturated Fat 2.4 g
    12%
    Cholesterol 6.6 mg
    2%
    Sodium 0.7 mg
    0%
    Total Carbohydrate 16.4 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 12.6 g
    50%
    Protein 2.4 g
    4%

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