Hais (Date and Nut Treats)

Updated at: Thu, 17 Aug 2023 00:20:32 GMT

Step 1

Put the pistachios in a bowl of boiling water for about 10 minutes, then rub off the skins. Allow to dry.

Step 2

In a mortar and pestle or food processor, roughly grind the nuts. They don’t have to be finely or consistently ground.

Step 3

Add the dates and bread crumbs to the mortar and pestle or food processor, and process until the mix has come together. If using the mortar and pestle, use the pestle until the dates are mashed, then use your hands.

Step 4

Put the sesame oil and spices in a frypan, and fry over a medium heat until you can smell the spices.

Step 5

Pour the spiced oil over the date, bread crumb and nut mix, and continue to process until the mixture binds well.

Step 6

Roll the mix into balls, then roll these balls into the caster sugar until they are well coated.

Step 7

The Hais will keep very well in an airtight container in a cool place. However they are unlikely to remain uneaten for long.

Step 8

It is far better to make your own breadcrumbs rather than use bought ones – the texture of freshly made crumbs is superior. You can either use a fine grater or a food processor to produce breadcrumbs. If you are used to Asian cooking you’ll assume sesame oil should only be used sparingly, as the type of sesame oil used in Asian cooking can be overpowering if used heavily. However, this type of sesame oil is produced from toasted sesame seeds, which heavily concentrates the sesame flavour and aroma. If you are familiar with modern Indian or Middle Eastern cooking, you might have come across virgin or cold-pressed sesame oil, which is much paler and more subtly flavoured. This is the sort you need to use for baking.If are going to be cooking for anyone with a sesame allergy, almond oil, rice bran oil or canola oil make good substitutes (the last two don’t have any flavour). Refining oil means to gently fry spices in it. As with medieval European recipes, specific spices are often not specified. The spices I have chosen are popular additions to Middle Eastern sweets. Clarified butter is also known as ghee – butter with the milk solids removed. You can buy it in supermarkets or Indian or Middle Eastern grocers, or make your own. Heat butter over a gentle heat until it is completely melted and bubbling. You will see a white scum on the surface. These are the milk solids. Strain the melted butter through a strainer lined with a double layer of muslin and you will be left with lovely clear clarified butter. Because the solids are the bit that makes butter go rancid, clarified butter does not need to be stored in the fridge. Some lactose intolerant people are fine with clarified butter, as most of the lactose is removed with the solids. This is also great for people with sesame allergies.

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