Ingredients
- Dried vermicelli noodles 135g
- SpinneysFOOD dates 12-18
- Butter 100g
- SpinneysFOOD fine grain white sugar 120g
- SpinneysFOOD bottled drinking water 250ml
- Orange blossom water 3 tbsp (1+2)
- Lemon juice 1 tbsp
- Cinnamon Stick 1
- Orange 1
- Milk 1L
- Cream 310ml
- Condensed milk 200ml
- Cornstarch 40g
Nutrition (Per serving)
- Calories 128
- Fat 6g
- Saturates 3g
- Protein 1g
- Carbs 18g
- Sugars 8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Ithmaliyeh noodle dates
Arabic 25 Mins Prep · 30 Mins Cook
- Bring a large pot of water to a boil. Add the dried vermicelli noodles and cook for 2-3 minutes or until al dente, be careful not to overcook. Drain the noodles then immediately plunge into cold water to stop them cooking. Allow to drain well.
- Preheat the oven to 200°C, gas mark 4. Grease a large baking sheet.
- Pit the soft dates, and working with one at a time, wrap the dates in the noodles then arrange on the baking sheet.
- Melt the butter, then drizzle liberally over the dates.
- Bake in the oven for 8-10 minutes, or until golden and crisp.
- Meanwhile, prepare the orange blossom syrup by placing the sugar, water, 1 tbsp of orange blossom water, lemon juice and cinnamon in a saucepan over a low heat and stir until the sugar dissolves.
- Pour the hot syrup over the crunchy noodles as soon as they come out the oven and allow to soak. Set aside.
- Zest the orange.
- To make the custard, stir together the milk, cream, condensed milk and cornstarch in a saucepan over a low heat until thickened. Add 2 tbsp of orange blossom water and orange zest. The custard should have a thick pouring consistency.
- Serve the noodles with the custard on the side.