EastEast celebrates the peak of summer heat with a new recipe from the chefs at Heenat Salma Farm in Qatar. Prepared according to the principle “from the garden to the table” the recipes feature the wholesome grains, veggies, and fruits grown harvested at the farm.
The second dish in this summer series is a simple, step-by-step recipe for a distinctive jam made out of local dates. Because July and August are the final months before the date harvest, Heenat Salma’s chefs suggest using the last bits of the previous harvest for a delicious jam. The making-of footage was captured by the photographer and Heenat Salma resident Ganna Ostapenko.
Ingredients
1kg dried dates
2 liters water
50 g coconut flakes (toasted)
15 g cinnamon powder
Method
• Wash the dates in cold water and rinse, then proceed to boil the dates in water over a medium fire for 30 minutes until the dates are soft.
• Remove the pot from the heat and allow the mixture to cool overnight.
• Pour the contents into a strainer and press the mixture through, separate from the unwanted parts, such as seeds and husks.
• Flavor the jam by mixing in the toasted coconut and cinnamon powder evenly.
