RFCJ RECIPE ARCHIVE
Posted by : Schelly Dardashti Cookies: Date Cakes, Persian: Rangindak - dairy
> I'm still looking for a recipe for "rangenak" (pardon the spelling), a > date-and-pistachio-filled pastry bar we could get in tea shops in Shiraz. > > Terry A Terry: here is a recipe for Ranginak, or date cakes. >From Batmanglij: New Food for Life 3 cups pitted dates 1 cup coarsely chopped walnuts Dough: 1 cup unsalted butter 1 1/2 cupst sifted all-purpose flour 1/2 cup confectioners/powdered sugar 1 tsp ground cinnamon 1/2 tsp ground cardamom 1 cup ground unsalted pistachios or shredded coconut 1. Toast walnuts in skillet over medium heat, five minutes. Set aside to cool. 2. Place a few walnut pieces inside each date. 3. Arrange dates, packed next to each other in flat 9-inch serving dish. 4. In large deep skillet, saute flour in butter over high heat, stirring constantly for about 15-20 minutes, toasting until it is golden caramel color. 5. Spread hot dough over dates, pack and smooth it with back of a spooon. 6. Combine cinnamon, sugar, cardamom and sprinkle evenly over cake. 7. Sprinkle with 1 cup ground pistachios or shredded coconut all over. Cool. 8. cut in small square pieces, arrange on serving platter or on plate it was made in. Notes: I think we used whole-wheat flour in Teheran (like that for sang-ak bread). Variations are stuffing dates with chopped pistachios and sprinkling with walnuts. One cook used to add rose water to the dough and spices. Have fun. Schelly Dardashti dardasht@ix.netcom.com
