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Moz wal Balah

This is something we used to make in Egypt. Use a moist variety of dried dates.

Recipe information

  • Yield

    serves 6

Ingredients

4 or 5 bananas
1/2 pound pitted dates, fresh or dried
1 1/4 cups light cream

Preparation

  1. Arrange alternate layers of thinly sliced bananas and halved dates in a serving bowl. Pour cream all over and chill for a few hours before serving. The cream will soak into the fruit and give it a soft, slightly sticky texture.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternBananaFruitDateDried FruitVegetarianGluten FreeNut FreeEasyNo-CookRamadanCookbooks
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