I would have thought this dessert, Rangina (رنجينة الرطب) was of the Arabian Gulf Bedouin origins, with all the fresh dates, toasted flour, and ghee. I however was quickly corrected. Apparently it originated from port-inhabited areas, specifically Qatar, UAE, Oman, and KSA where people were more exposed to trade and diversity at the time. So what it is, is pitted fresh ripe dates (Nature’s toffee), topped with a toasted flour and ghee mixture. Ripe fresh dates are crucial. The dates are sweet enough, so they don’t need added sweetness.
A few modern tweaks include the use of butter and some cinnamon. I diverge from the norm by using some olive oil instead of corn oil; I think it lends another layer of flavor. Do try this dish; it’s humble appearance is a disguise for its epic flavor.
4 cups fresh ripe dates
1/2 cup flour
1/3 cup butter
1 flat tsp cinnamon
1/2 tsp cardamon powder
1/4 tsp olive oil
If needed, rinse and dry date gently.
Pull or push out the seeds (if the seeds still have their caps attached, you’ve got “farmers”), keeping the date intact.
Arrange the dates tightly in your serving dish; set aside.
Over medium heat, toast the flour until it browns, tossing frequently to avoid burning.
Once browned, add the cinnamon, cardamom, and butter.
Toss until a paste-like mixture is formed.
Stir in the olive oil until a smooth pourable mixture is formed.
Pour the hot mixture over the tidied dates, and let cool to room temperature before serving.