Ramadan 101: Day 9

All dates are not created equal! in the Middle East, dates have been used to settle debts, provide nourishment, make mortar, and represent divinity. Since dates take center stage in Ramadan, it's important to know which variety to use for which purpose. In the US today, we are able to enjoy increasing types of dates due to their production in California. Unfortunately, many Americans don't know what to do with them until Christmas. Given the numerous health benefits, delicious taste, and culinary versatility of dates, however, there's reason to enjoy them more often.

Most of what grows in California are of the amber colored fresh deglet noor variety like the ones in the photo on the right, which originated in Algeria. Since it's now date harvest time, various Mediterranean and Middle Eastern markets sell them this way, and you can sample them fresh on the branch - just as people in the Middle East have done for millenia. The dates then get dried, sent to various manufacturers and processed for sale. The pitted varieties are drier and have less flavor than those with pits, but they come in handy for baking ma'moul and k'nafeh and other recipes which call for large quantities at a time.

The mejdool is a dark red, plump variety which taste like kind of like a very sweet, crunchy apple when fresh. They get even sweeter when it they're dried. These soft dates are as good as candy and can really increase your energy. They are great to eat alone or to serve with Arabian coffee.

If you are going to make macerated dates or Khoshaf (see Ramadan 101, day 1), you can find very hard, dried dates which can withstand the hours of being macerated in Mediterranean and Middle Eastern markets. These types of dates are meant to be macerated, and are too hard to eat alone. They're also great in warm milk or cream- just allow enough time for them to get soft. If you're in the mood for a new date recipe, try the following:

RECIPE: Chicken and Date Tajine with Saffron Couscous

from Arabian Delights: Recipes and Princely Entertaining Ideas from the Arabian Peninsula

Ingredients: 2 tablespoons olive oil 3 tablespoons butter, divided 2 pounds boneless and skinless chicken breast, sliced in half width-wise 1 medium onion, diced 1 teaspoon ground cinnamon 1 teaspoon cardamom pods 1/2 teaspoon black pepper 1 teaspoon cumin 1 1/2 teaspoons saffron, divided 1/2 teaspoon chili powder 2 teaspoons cornstarch, dissolved in 2 cups chicken broth 1/2 pound dried dates, pitted Juice of 1 lemon 2 cups couscous Salt, to taste 1/2 cup roasted almonds, slivered

Preparation:

Heat oil and 2 tablespoons butter in a large skillet over medium-high heat.

Sauté chicken pieces on each side until golden brown in color.

Remove from pan and set aside.

Add onions, cinnamon, cardamom, black pepper, cumin, 1/2 teaspoon saffron, and chili pepper to skillet.

Stir and sauté until onions are tender.

Return chicken to the skillet and add cornstarch and broth mix and dates.

Stir and lower heat to medium low.

Cover and simmer for 45 minutes, or until chicken is cooked through and dates are tender.

While chicken is simmering, prepare couscous:

Bring 2 cups water and 1 teaspoon saffron to a boil, uncovered, in a medium saucepan with a lid.

When water is boiling, remove pan from heat and add couscous.

Mix well, cover pan with lid, and let stand for 5 to 10 minutes.

Remove lid and add remaining 1 tablespoon butter.

Stir, add salt, and fluff with a fork.

Spoon couscous onto a large serving platter.

Remove cardamom pods from chicken tajine and arrange chicken on top of couscous.

Sprinkle roasted almonds over the top. Serve immediately. Serves 4 to 6.