Eid Al Adha mubarak to all my fellow brothers and sisters in Islam. May Allah guide us to the Straight Path and be pleased with us.
Dubbed the Iraqi Fudge, Diheena (الدهينية) is an ancient recipe developed through the ages. Like many ancient arts, the specialists make it best. Nowadays you have to dodge bullets of idolators in Najaf just to get a taste of Diheena, so you can try this home made version instead.This recipe was requested by a reader and I am happy to deliver. Instead of the combination of butter and oil, it is more traditionally made with ghee, or clarified butter. The liquid ingredients are boiled briefly with the sugar before the flour and cardamom are whisked in. Sprinkled with walnuts and shredded coconut both over the top and base, this is a treat indeed.
1 cup whole milk
1/2 cup butter
1/2 cup oil
2 cups sugar
2 Tbsp date molasses
2 cups flour
1 tsp cardamom powder
1 cup shredded coconut
1 cup walnuts
Preheat oven to 340F.
Butter the bottom and sides of a 9″ by 13″ baking dish.
Sprinkle with half the shredded coconut.
Spread the roughly chopped walnuts over the base of the dish; set aside.
In a saucepan, heat to a boil the milk, butter, oil, sugar, and date molasses.
Simmer on a low boil for ten minutes.
Whisk in the flour and cardamom.
Pour the batter in the dish over the walnuts.
Sprinkle the surface with the remaining coconut.
Bake in the preheated oven for 40 minutes.
Allow to cool completely before attempting to cut into squares and serve.