Palm Dates Brochure

Palm Datesfor a hea l t h i e r k i t chen

the tree

Native to northern Africa, Southwest Asia, and India, the date palm is cultivated extensively in

hot, dry regions around the world. In the Middle East, the date is probably the most famous fruit,

to be found everywhere; where it cannot grow for climatic reasons, it is imported. In Egypt, the

date palm is the most commonly cultivated tree, especially in the oases of the Western Desert,

the southern Nile Valley in Nubia, and in al-Arish on the north Mediterranean coast of Sinai.

The tree can grow well in different types of soil from silt to sand, can withstand high salinity, and

survive drought and partial inundation. The evergreen date palm is tall, erect, regularly cylindric-

al, unbranched, with a crown of huge, compound leaves, growing a new section each year. The

tree holds about five leafy sections on top of a stack of old sections whose leaves have died. Only

the young leaves at the top are green, while old dry leaves remain strongly attached to the stem

below. When cultivated, old leaves are cut down annually, leaving only a few young erect ones.

The base of the leaves is covered with fiber. The high slender, non-branched rough trunk has dis-

tinctive ridges left by the base of old leaves. Since the tree’s roots are shallow, it can only grow

in places where underground water is close to the surface. In this way, the tree serves as a good

indicator of ground water, which is essential for desert-dwelling people.

Trees are either male or female and only females produce fruit. The flowering period is in spring.

Natural wind pollination may occur, but cultivated trees tend to be artificially pollinated. The fruit,

a hard seed enclosed by a sweet fleshy shell, is yellow or red when ripe, turning to black or brown.

The date palm can live for over 100 years, although its productive life is somewhat shorter.

the fruit

Dates are categorized as the fruit of the date palm. They are dark red-brown in color, oblong,

and approximately 1 1/2 inches lengthy. Their skin is old and wrinkly and covered together with

a sticky, wax-like film. Moreover, dates grow in groups. A group holds 600 to 1,700 dates. Date

palms can develop to 100 ft and still produce fruit for more than sixty years.

Phases of date development:

The date fruit develops in large groupings hanging underneath the leaves.

1st phase: yellow color or “seman” the Arabic term

2nd phase: full sized and crispy “zaghloul”

3rd phase: ripe and soft “rutab” or “2amhat”

4th phase: sundry “tamr”

history bits

Considered to be one of the oldest horticultural trees, the date palm has been cultuvated since

prehistory and depicted from the earliest periods of Egyptian and Mesopotamian history, already

appearing before 3500 BCE. The earliest hieroglyph in which it appears is in the royal tombs of

the First Dynasty at Abydos in Upper Egypt, demonstrating that it was an important tree in an-

cient private and sacred gardens.

As colored representations of palms laden with fruit show, the predominant species in ancient

times bore yellow or brown dates. Apart from being eaten fresh or dried, dates were made into a

purée or jam to accompany festival bread and are thought to have been used to enrich and flavor

beer. Moreover wine was made from dates and a sort of toddy could be made from the sap of the

palm, but as this is destructive of the trees, it cannot have been a common practice.

The date palm tree has between 99 and 800 distinct uses, depending on your source of informa-

tion. The fresh fruit is edible and can be dried and preserved; the tree trunks provide valuable

building material; furniture can be built from the leaf’s midrib; the durable leaves are used for

thatching and weaving material, for basketry, ropes, sandals, nets and other small items; the leaf

base has a fibrous tuft used for scrubbing and cleaning; the fiber can also be used as a filter for

preparing a certain type of Bedouin coffee (gabana); the leaf base and stem are useful slow- and

fast-burning materials, respectively.

In addition to the date fruit, one can also extract a certain juice called palm sugar. It is produced

by cutting the tree and collecting the liquid that comes out of the cut. This liquid is then heated so

that the water evaporates and one is left with a sweet and sticky syrup.

health benefits

• Palm dates are rich in protein, sugar, iron, potassium, and magnesium

• Contain essential minerals such as calcium, sulfur, phosphorous, manganese, copper, sodium

and zinc

• Good source of energy and fiber

• Contain Vitamins such as thiamin, riboflavin, niacin and vitamins A and K

• High in natural sugars, including glucose, fructose and sucrose

• Excellent energy boosters

• Include relief from constipation, intestinal disorders, diarrhea, and heart problems

• Include significant amounts of minerals that are good for strengthening bones, fighting off

painful and debilitating diseases like osteoporosis

• Contain high mineral content and high levels of iron that are good for people suffering from

anemia

• Organic sulfur in dates reduces allergic reactions and seasonal allergies

• According to recent medical surveys, there is good reason to believe that dates are useful in

preventing abdominal cancer

• The nervous system can also improve from date consumption, due to high amounts of po-

tassium, improving the speed and alertness of brain activity

in the kitchen

Nutritional Value

Carbohydrates 75.03 g

Sugars 63.35 g

Dietary fiber 8 g

Fat 0.39 g

Protein 2.45 g

Trace metals

Calcium (4%) 39 mg

Iron (8%) 1.02 mg

Dates are used as the basic ingredient of many sweets and jams, but also added to savory dishes

such as lamb or chicken, to add a sweet balancing note. Medieval cookbooks report some simple

ways of preparing fresh dates, such as removing the pit and replacing it with an almond or other

nut. Modern cooks have filled dates with cheese or cured meats, or with mixtures of sugar, finely

chopped onions and rose water. Alternatively, the flesh of a big melon can be taken out, while its

juice is saved. Dried dates are placed in the empty melon and the melon juice is added. After a

while, the dates should take up the taste of melon.

Magnesium (12%) 43 mg

Manganese (12%) 0.262 mg

Phosphorus (9%) 62 mg

Potassium (14%) 656 mg

Sodium (0%) 2 mg

Zinc (3%) 0.29 mg

Other constituents

Water 20.53 g

bread loaf with Dates & olivespreparation time: 15 minutes

cooking time: 15 minutesserves: 10 persons

Storing Dates!

Fresh dates can be stored in the refrigerator. Sundried

dates may be kept at room temperature and stored for sev-

eral months, if they are sealed in an airtight container. If re-

frigerated, they can last for up to one year. Before buying

sundried dates, be sure to check their expiry date.

Ingredients

2 cups of flour, sifted

1 tsp of baking powder

3 eggs

¾ cup of milk, skimmed

½ cup of vegetable oil

1 vegetable cube

150 gm of dried dates, pitted & cut into small pieces

½ cup of olives, pitted and cut into small pieces

Preparation Method

• In a bowl, sift flour and add baking powder.

• Dissolve vegetable cube in heated milk and set aside to cool.

• In another bowl, combine the eggs, beat well, and then add

the milk; mix ingredients until you get a fluffy texture.

• Add flour and keep kneading until the ingredients are well

combined. Add oil gradually, kneading constantly until you

obtain a soft texture.

• Sprinkle a little flour on the dates, and then add to the dough;

add the olives too and mix well.

• In loaf pan greased with a little fat and lined with parchment

paper, pour the dough evenly.

• Preheat the oven at medium temperature. Place the mold in

the oven and leave for 30 minutes or until well done.

• Remove from oven and leave to cool completely; remove

from mold and cut into toast slices.

Preparation Tips

• You may need to add a little flour if dough is too soft.

• Cut dates into small pieces so as not to sink in the bottom

during baking. Sprinkling with some flour assists in proper

distribution in the dough.

• To increase the shelf lifetime of the dough, add 1/2 tsp of

bread improver available in supermarket.

Recipe provided by Kol Woshkor: www.kolwoshkor.com

lamb tagine with Dates & onionspreparation time: 20 minutes

cooking time: 1 hourserves: 6 persons

Ingredients

1 kg of boneless lamb shoulder, medium dice

2 onions

2 tbsp of vegetable oil

2 cardamom pods

½ cup of fresh parsley, chopped

¼ cup of fresh cilantro, chopped

1 tsp of ground cinnamon

1 tsp of ground ginger

¼ tsp of saffron threads, crushed

2 cups of water

1 beef cube

2 bay leaves

125 gm of dates, pitted and soft

1 tbsp of honey

¼ cup of almonds, roasted

Cooking Method

• Season lamb with salt and pepper; set aside.

• Blanch onions in medium pot of boiling water for 2 minutes.

Drain, rinse under cold water, peel and slice.

• Heat vegetable oil in a heavy large pan over medium-high heat.

• Add lamb and cardamom pods; brown for about 10 minutes.

• Mix in chopped parsley, cilantro, cinnamon, ginger and saffron

• Add 2 cups of water, beef stock, half the onions and bay

leaves. Reduce heat to medium-low.

• Cover and simmer until lamb is tender, for about 1 hour.

Transfer lamb and onions to a bowl.

• Add dates and honey to sauce in pan; simmer sauce for 5

minutes mashing dates to coarse puree with back of fork.

• Add remaining onions and simmer until almost tender, for about

5 minutes; mix in some water if necessary to thin the sauce.

• Return the lamb mixture to the pan; simmer until heated

through for about 5 minutes

• Season to taste with salt and pepper. Serve with couscous

and sprinkle almonds on top to garnish.


Date barspreparation time: 2 hours

baking time: 20 minutesserves: 48 pieces

Ingredients

½ kg of flour, sifted

2 tsp of yeast

½ tsp of salt

1 tbsp of anise

1 tbsp of fennel

¼ cup of sugar

½ tsp of bread improver

1 cup of ghee or butter

1 cup of warm water

500 gm of dates

1 egg yolk

Preparation Method

• To prepare dates: place in a pan over low heat with a little but-

ter and mix until they are completely soft and can be shaped.

You can add a little sesame. Shape into long cylindrical forms.

• To prepare the yeast: dissolve with one tsp of sugar in ¼ cup

of warm water and leave to ferment completely.

• To prepare the dough: heat the ghee, in a pan or in the micro-

wave, until it melts.

• Sift flour into a bowl. Add salt, sugar, anise and fennel. Mix

together and make a hole in the center; pour in the butter and

mix to combine.

• Rub the dough with the palm of your hands; add the yeast

mix, then add the water gradually. Continue kneading until

you get homogeneous dough. Cover the dough and leave in a

warm place for two hours until it rises.

• Grease a baking sheet with little butter and line with wax paper.

Divide the dough into 3 or 4 parts; unfold each portion on a

clean surface and sprinkle with a little flour. The dough should

be shaped into rectangular forms, with average thickness.

• Place one portion of the cylindrical date forms onto one piece

of rectangular dough. Beginning at the edge, roll the dough

onto the date mass, allowing two layers of dough around each

date cylinder.

• Using a knife, remove excess dough, then divide the cylinder

into portions of 3 cm width.

• Arrange the date bars on the greased sheet and brush the

surface with whisked yolk and a few drops of milk; be sure

not to forget the edges.

• Leave to rise again for 45 minutes. Preheat oven to 180 de-

grees and bake the date cylinders for 20 minutes, or until they

start to turn red. Remove from the oven and leave to cool.


Date cake with Walnutspreparation time: 20 minutes

baking time: 1 hourserves: 8 persons

Ingredients

250 gm of dates, seedless

½ cup of butter

1 ¼ cup of flour, sifted

½ cup of brown sugar

3 eggs

1 cup of walnut pieces

1 tsp baking powder

1 tsp vanilla 1/4 cup of milk

Preparation Method

• Preheat the oven to 180 degrees. Grease a rectangular bak-

ing pan or a round (26 cm) baking dish with any fatty sub-

stance and flour. Set aside.

• Chop the dates into small pieces. Set aside.

• Mix together butter and brown sugar, with an electric mixer,

and then add eggs and vanilla. Keep blending until you ob-

tain a creamy batter.

• Add the sifted flour, baking powder and milk and blend well.

Then add the dates and walnuts, carefully folding them into

the batter (or blending with the electric mixer, if you do not

want chunky walnut and date pieces).

• Place the dough in the prepared pan, and bake in the oven

for 50 minutes.

• You can test if the cake is done by pressing a toothpick into

the center. If it comes out clean, the cake is ready.

• Set aside to cool completely before you garnish.

Topping Ingredients

200 gm of cream cheese

120 gm of butter

150 gm of sugar, powdered

100 gm of walnuts, to garnish

Preparation Method

• Combine the cream cheese, butter and powdered sugar until

you have a creamy, lump-free consistency. Refrigerate for 15

minutes. Spread on top of cake; cover evenly using a spatula.

• Garnish with walnut pieces as desired.

Baking Tip

If you are using dried dates instead of fresh ones, soak them in

warm water for 30 minutes or until they turn tender and the pits

can be easily removed.


Palm Date recipes from siwa...

Ingredients

3 kg dates

2 liters water

2 kg flour

2 cups oil

1 tsp olive oil

Preparation Method

• Wash the dates, then mix the water and dates together and

heat for 5 minutes. Then mash dates and water thoroughly

and sieve it to remove the date stones.

• Heat the juice created by sieving the dates for 5 minutes.

Take half of the juice out of the pot and remove from the

heat. Add the flour to the juice and return to the pot with

the rest of the juice and put back on the heat. When the

mixture is soft add the oil and after 30 minutes it will be

ready to eat. Make a well in the middle of the dish, add olive

oil and dip the tagelly in the oil as you eat it.

Ingredients

3 tsp yeast

1 liters water

1 kg flour

3 kg dates

Preparation Method

• After washing the dates, heat them in water for 10 minutes,

then mix together and remove the stones to make date juice.

• Mix together the yeast and date juice, then add the flour

and leave for 30 minutes. Then stretch the mixture and put

it in the oven for 5 minutes, baste with some oil and it is

ready to be eaten, either hot or cold.

Recipes taken from Fathi Malim’s Secrets of the Oasis, Siwan Cuisine & Recipes (Al Salam, 2007), p. 22 and 53

tagella enteeny argheef in youmom

Further Reading:

- Peter Heine, Food Culture in the Near East, Middle East, and North Africa (Greenwood Press,

2004)

- Barbara Fahs in Garden Guides, online: http://www.gardenguides.com/129609-long-palm-

trees-live.html

- Tamer Mahmoud, Desert Plants of Egypt’s Wadi El Gemal National Park (American University

in Cairo Press, 2010)

- Organic Facts, on Health Benefits: https://www.organicfacts.net/health-benefits/fruit/

health-benefits-of-dates.html

- Irina Springuel, The Desert Garden, A Practical Guide (American University in Cairo Press,

2006)

- Hilary Wilson, Egyptian Food and Drink (Shire Publications, 2001)

- Samy Zalat and Francis Gilbert, Gardens of a Sacred Landscape: Bedouin Heritage and Natural

History in the High Mountains of Sinai (American University in Cairo Press, 2008)

- Irene Marongiu, Studio della coltivazione di Phoenix dactylifera L. e della lavorazione dei

datteri nell “Oasi di Siwa”, Facolta di Agraria, Universita Degli Studi di Firenze (2011)

Special thanks to Food Consultant:

Gihan Samir and Ma7sool for pro-

viding the Palm Date information

and recipes...

K o l W o s h k o r

Gihan Samir, Food Consultant

Palm Dates Brochure

Documents

Transcript of Palm Dates Brochure