Tumr bel Nargine

Tumr bel Nargine Recipe from Saudi Arabia - Delicious Dates and Cardamom Dessert

Region / culture: Saudi Arabia | Servings: 10

Introduction

Tumr bel Nargine is a traditional Middle Eastern dessert made with dates, almonds, and coconut. This sweet treat is perfect for satisfying your sweet tooth while also providing a nutritious snack.

History

Tumr bel Nargine has been enjoyed for centuries in Middle Eastern countries as a popular dessert during special occasions and celebrations. The combination of dates, almonds, and coconut creates a rich and flavorful treat that is loved by many.

Ingredients

1.5 lb (680 g) of soft dates (for mixing)
0.5 tsp of cardamom
2 cups of grated coconut
6 tbsp of butter
0.75 lb (340 g) of almonds
0.5 cup of water

How to prepare

Blanch, peel, and fry the almonds in oil until they turn golden brown. Place them on paper towels to drain.
In a pan, melt the butter. Add pitted dates and stir well over low heat, ensuring that the dates do not stick to the sides of the pan.
Remove the pan from the stove top. Add the cardamom and let it cool.
Take a small piece of date dough, place an almond in the center, and roll it into a finger shape.
Repeat this process with all of the date dough.
Roll each date finger in the coconut and arrange them on a serving dish.

Variations

Add a sprinkle of cinnamon or nutmeg to the date mixture for extra flavor.
Substitute the almonds with pistachios or walnuts for a different twist.

Cooking Tips & Tricks

Make sure to blanch and peel the almonds before frying them to achieve a golden brown color.

- Stir the dates constantly while cooking to prevent them from sticking to the pan.

- Allow the date mixture to cool slightly before shaping them into fingers to avoid burning your hands.

Serving Suggestions

Enjoy Tumr bel Nargine as a sweet ending to a Middle Eastern meal or as a snack with a cup of tea or coffee.

Cooking Techniques

Frying the almonds adds a crunchy texture to the dessert.

- Rolling the date mixture in coconut adds a sweet and nutty flavor.

Ingredient Substitutions

Use ghee or coconut oil instead of butter for a dairy-free option.

- Swap out the almonds for cashews or hazelnuts for a different taste.

Make Ahead Tips

Tumr bel Nargine can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.

Presentation Ideas

Arrange the date fingers on a decorative platter and garnish with a sprinkle of powdered sugar or edible flowers for a beautiful presentation.

Pairing Recommendations

Serve Tumr bel Nargine with a hot cup of Arabic coffee or mint tea for a traditional Middle Eastern experience.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of Tumr bel Nargine contains approximately 250 calories, making it a satisfying dessert option.

Carbohydrates

Each serving of Tumr bel Nargine contains approximately 30 grams of carbohydrates, mainly from the dates and coconut.

Fats

This dessert is rich in healthy fats from the almonds and coconut, providing around 15 grams of fat per serving.

Proteins

Tumr bel Nargine offers a moderate amount of protein, with about 5 grams per serving coming from the almonds.

Vitamins and minerals

Dates are a good source of vitamins and minerals, including potassium, magnesium, and vitamin B6. Almonds also provide essential nutrients like vitamin E and calcium.

Alergens

This recipe contains nuts (almonds) and dairy (butter), so it may not be suitable for those with allergies to these ingredients.

Summary

Tumr bel Nargine is a nutrient-dense dessert that offers a balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Tumr bel Nargine is a delightful Middle Eastern dessert that combines the natural sweetness of dates with the crunch of almonds and the tropical flavor of coconut. This recipe is easy to make and perfect for special occasions or everyday indulgence.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was just a young girl of twelve when I came across the recipe for Tumr bel Nargine in my mother's old recipe book. The pages were yellowed with age and the handwriting was faded, but the words jumped out at me as if they were written in bold, black ink.

I remember sitting at the kitchen table, the aroma of spices and herbs filling the air as I read through the ingredients and instructions. It was a dish unlike anything I had ever seen before - dates stuffed with a mixture of nuts, spices, and pomegranate seeds, then simmered in a fragrant syrup until they were plump and sweet.

I was intrigued by the combination of flavors and textures, and I knew I had to try making it myself. My mother had learned the recipe from a dear friend who had traveled to Egypt many years ago, and she had passed it on to me as one of her prized possessions.

I spent the next few weeks gathering the ingredients, carefully measuring out the spices and chopping the nuts. I was meticulous in my preparation, wanting to do justice to the recipe that had captivated me so.

As I stuffed the dates and simmered them in the syrup, the kitchen filled with the most intoxicating aroma. The warm, spicy scent of cinnamon and cloves mingled with the sweet, fruity fragrance of the dates and pomegranate seeds, creating a tantalizing blend that made my mouth water.

When the Tumr bel Nargine was finally ready, I couldn't wait to try it. I carefully arranged the stuffed dates on a platter, sprinkling them with crushed pistachios and a drizzle of honey for a touch of sweetness.

The first bite was a revelation. The dates were tender and juicy, bursting with the flavors of the spices and nuts. The pomegranate seeds added a refreshing burst of tartness that balanced out the sweetness of the dates perfectly.

I was hooked. From that moment on, Tumr bel Nargine became a staple in my cooking repertoire. I made it for family gatherings, special occasions, and whenever I wanted to treat myself to a taste of something truly extraordinary.

Over the years, I have made my own tweaks to the recipe, adding a pinch of cardamom here, a splash of rose water there. Each time I make it, I feel a connection to the past, to the friend who first shared the recipe with my mother, and to the generations of women who came before me, passing down their culinary knowledge and expertise.

Now, as I sit in my kitchen, surrounded by the comforting scents of spices and herbs, I can't help but feel grateful for the gift of Tumr bel Nargine. It is more than just a recipe - it is a piece of history, a link to the past, and a reminder of the enduring power of food to bring people together and create lasting memories.

And so, I will continue to make Tumr bel Nargine for as long as I am able, sharing it with loved ones and passing it on to future generations. For in every bite of this delicious dish, there is a story waiting to be told, a tradition waiting to be honored, and a connection waiting to be made.