Why do I hate my birthday?
I don’t know. Well, maybe it’s the overbearingness of unmet expectations from a year ago. And because another year means aging. And aging means time. And time feels like... a lot.

When the calendar enters May, as if I’ve been cursed, I change. I get anxious, flighty, sad, moody, reclusive; basically, I’m no fun to be around. My instinct is to book a flight somewhere new. Turkey. Japan. Indonesia. South Korea. Thailand. Anywhere that isn’t here (here: somewhere familiar) being another year older.

And it keeps getting worse. Back when I had a Ramadan birthday for a few years, it was blissful. I had a legitimate excuse to do nothing. But that’s not happening until 2050 (I checked) so I have 24 more years of battling this very ridiculous rut I get into.

So this year, after stewing in it, I decided to write a manual. Not self-help, although frankly I need it in this case, but more like field notes from someone who has been through enough May 23rd’s to know what works and what doesn’t. Consider this your guide to getting through a birthday - and also, coincidentally, a year.

BIRTHDAY SURVIVAL LIST

1. Book the flight.

   You won’t go. Or you will. Either way, the act of looking at flights is its own kind of therapy. It means you still want things. You still have places to be. That’s enough for right now.
   

2. Let the day sneak up on you.

   Dreading your birthday two weeks in advance is just borrowing sadness on credit. You’re paying interest on a loan you haven’t even taken out yet. The anxiety of anticipation is almost always worse than the thing itself. Let the day arrive before you decide how to feel about it.

3. Do not, under any circumstances, calculate what you thought you’d have by now.

   It doesn’t help. It has never helped. Just don’t do it.
   

4. Allow yourself one hour of being sad about it.

   Set a timer if you have to. Grief for the year that passed is still grief, and it deserves a little space. One hour. Then snap out of it.
   

5. Eat cake.

   Not as a birthday thing. Just as a general life policy.

6. Call your mother.

   In fact, it is her day. Perfect excuse to celebrate her instead :)
   

7. Make two lists.

   The first: things you know now that you didn’t know a year ago. It will be longer than you expect. This is the point.

   The second: things that still confuse you. It will be longer still. This is also fine. Possibly more fine. The goal isn’t to have more answers than questions - it’s to have better questions than last year. If you do, you’re doing it right.
   

8. Stop treating your birthday like a performance review.

   You are not your KPIs. You do not have quarterly deliverables. You are a person having a birthday, which is already more than enough to manage. There is no rubric. There is no committee. The only person grading you is you, and you have been an unreasonably harsh grader for years. Consider a curve.
   

9. Delete the apps that make you feel worse than when you opened them. Unfollow the accounts - and the people - that do the same.

   You already know which ones. You have known for a while. This is not new information. It is just information you haven’t acted on yet. Today seems like a fine day to act on it!
   

10. Resist the urge to make grand declarations about who you’re going to be this year.

    You said that last year. And the year before. And the year before that. And you still grew - quietly, sideways, despite yourself, in ways you didn’t plan for and wouldn’t have predicted. The loudest intentions are not always the ones that stick. Trust the process even when you can’t see it. Especially then.

11. Stop asking if you’re doing it right.

    Nobody knows what they’re doing. The people who seem like they do have simply stopped announcing the uncertainty out loud. You can do that too. Confidence is not the absence of doubt - it’s just doubt with better posture.
    

12. Let people love you loudly.

    Stop making that face when they do.
    

13. Finish something.

    Not everything. Just one thing you’ve been leaving at 80% for longer than you’d like to admit. Pick one. See it through. The relief is disproportionately large and the satisfaction lasts longer than you think.
    

14. Have the hard conversation you’ve been rehearsing in the shower.

    The real version is almost never as bad as the shower version. You’ve been writing and rewriting this script in your head for weeks, possibly months, and the other person doesn’t even know the scene exists yet. Relieve your brain from this.
    

15. Accept that you are different than you were, even when it doesn’t feel like it.

    Growth is rarely dramatic. It doesn’t arrive with a montage. It usually looks like this: you react slightly differently to the same old trigger. You catch yourself a beat sooner than you used to. You notice the pattern and name it instead of just living inside it. It counts more than you’re giving it credit for.
    

16. Write it down.

    Whatever it is. The grief, the gratitude, the weird dream you keep having, the idea you’ve been meaning to revisit. Grab a notebook or even just your notes app. A brain dump is like spring cleaning. Clear it all out!
    

17. Show up for your own birthday.

    Not with fanfare. Not with a plan. Not with a flight booked to somewhere that isn’t here. Just: be here. Be 34. Let it be ordinary and specific and imperfect and yours. The manual was never really about the birthday - it was about the year. The birthday is just the day you finally sit still long enough to notice what happened.

Now go eat some cake and book that flight.
- Ayesha

Here is everything worth recommending from this last month:

1. Finishing Things Even When you're Late
   1) THANK YOU FOR THE LOVE ON 30 DATES OF RAMADAN! It was a lot of work and I’m so happy y’all loved it. It was also the first time I’ve been consistent with content in three years, which honestly surprised even me.
   2) That said, I have 3 more to post. I initially felt terrible about not finishing the series during Ramadan, but... a war started, and I had to leave Dubai. And then a lot of other unexpected things happened. So I’ve reframed it: I was 95% consistent. And because I promised 30 (plus more for paying subscribers) - and I’m a woman true to my word - you will be getting all of them. I don’t care if it’s two weeks past Ramadan. Better late than never is completely valid here.

2. Act and Acre Wave Spray

   I’ve been obsessed with their cold pressed serum for a while, but then I tried the Cold Processed Curl Spray and let me tell you - my waves! are! back! I’m really wanting a hair refresh for summer and leaning into my natural texture, and it’s good to know I have one product I’ll be reaching for almost every day. Use my affiliate link for 20% off with code AYESHA.

3. Platinum Heritage Dubai Desert Safari
   When I was in Dubai, I was invited by Platinum Heritage to check out their desert safari. Honestly? I was hesitant at first - I’m usually not keen on overly touristic-feeling activities. But I was happily wrong. This was such a fantastic experience that I genuinely recommend booking it when you’re in Dubai.

   What I really valued was their commitment to conservation, education, and actually celebrating local customs - including talking about Ramadan (since I went during Ramadan), providing dates, laban, tea and hibiscus juice, and accommodating a space to pray. Which, sadly, is more than a lot of places offered during Ramadan when I was there. The meal was wonderful, the staff were wholesome and attentive, the evening included traditional stargazing activities, Emirati dancing, shisha, and camel riding - and the pickup and drop-off were effortless. Bravo, Platinum Heritage!

4. Hot Hands Hand Warmers
   Late last year I had to annoyingly accept that I have Raynaud’s syndrome, which means I need to be careful about getting too cold. So when I went skiing in March, I made sure to pack a bunch of these - and now I think I just need them with me all the time. No more dead Victorian child-looking hands!

5. Holy Carrot, London
   I had walked by Holy Carrot multiple times and never gave it a second thought -spots on Portobello can be hit or miss if we’re being honest (love the area, but some places are pure hype). But their stunning social media caught my attention, and shortly after I was invited to try it. Once again, I was gleefully wrong.

   I’m obsessed. They’re a fermentation-forward vegan restaurant and every single dish was such a treat that it’s genuinely hard to pick a favorite - though the mushroom kebabs are insane. I loved the interiors (designed by Al-Jawad Pike) and the menu by Chef Ximena and Chef Daniel Watkins. Truly an experience. I’ll be back.

6. Biore UV Aqua Rich sunscreen

   I ignorantly acted like I’m immune to the sun and burned so badly while skiing. Forgot to reapply and it was entirely my own doing. But once I got my hands on my 10+ year favorite sport sunscreen - Bioré UV Aqua Rich, THE JAPANESE KIND, please do not buy the US version - my face was saved from blistering. I was still red for two weeks, but it could have been so much worse. Oops.

7. How to Steam Food without a Steamer

   Have you ever wanted to make dumplings but you don’t have a steamer? Fret not! As someone who essentially has spent the last 6 years traveling and cooking, I’ve become a master of improv kitchen. At my parents house in Dallas, we have multiple kazans (steamer) to fulfill my dumpling making needs but alas, in Dubai I found myself needing to make Bao buns for a client and I didn’t have a steamer nor did I have bao. So, I went to tiktok to figure it out and found a genius way to steam food in a pan - you can watch it here and here (for the non tiktokers).
   
   Bonus tip I learned from my mom, master of Uyghur improv recipes because it’s not her culture and she ain’t got time to make all of it from scratch: If you want to make quick steamed bao (for us, we make Yutaza - a steamed, layered Uyghur bread), use ready made biscuit dough. Specifically, we’ve used the kind that comes in a round can like this one. Is it culturally accurate? No. Does it work great in a pinch? Absolutely.

   

8. Mesa, Oman
   On my very quick stop in Oman on the way out from Dubai on my 5 day journey back to Dallas, I had to stop by my good friend Dina who has been working on a restaurant in Muscat - Mesa. First - the location, the interiors, the attention to detail oooffff I LOVE! Killed it. Second, I’m incredibly proud of the heart and soul and time she’s put into Mesa. It’s a stunning restaurant, and anything with Dina’s hand in it, is undoubtedly 10/10. So I was thrilled to be able to see her work and try the food and you have to go when you’re in Muscat.

9. Stoke on Trent, UK

   One of my favorite things to do with PPS Studio is curating and sourcing tableware for clients. I’ve been bopping around London markets (Kempton is worth the hype), but was looking for some more particular items that lead us to Stoke on Trent in the UK. I’m only really familiar with London, and won’t pretend to know much else about UK cities, but Stoke surprised me. It’s the home of Wedgewood and many other local but globally loved ceramic houses, so worth a visit if you’re into tableware :)

10. Paris

    Okay okay okay. Ayesha recommends Paris? Doesn’t everyone? Yes, but I lowkey disliked Paris until my 4th visit here. Something about this city always ends up making me feel pretty ugh (spoiler: it’s certain Parisians, not the city). However, I recently went on a whim with some friends and it FINALLY changed my mind about Paris. The sun was out. The croissants were buttery. We were picnic-ing at the Louvre gardens. Hopping around the city like giddy teens in love with life. Eating at places like Akrame with the chef himself (such a treat btw) And all the while I was expecting something to happen that will make me dislike Paris once again. But it didn’t! And I’m so happy I can now go to Paris without relating it to being kicked out of an empty coffee shop because I took my laptop out to work at 3 pm after I asked the owner if that is okay and purchased food but they changed their mind…

11. Overpacking

    I’m absolutely an over packer. I will hit the 50lb limit on my suitcase, and often it’s overweight and you’ll see my charming my way to have the airlines staff overlook it or in a corner at airports frantically repacking. Because I was going to be jumping around multiple countries and activities the last weeks of March, I decided it’s time to be a minimalist and pack only the essentials. Except I didn’t even pack essentials - who goes on a multi country trip for 2+ weeks with not a single pair of jeans??? Ridiculous. I’m going back to my overpacking ways.

12. Khao Soi Dubai

    This little warm spot in Karamah is quickly picking up hype, and it rightfully should. Founder and chef Mayuree brought her home flavors of Chiang Mai street food to us at an affordable price, hefty servings, and healing chats. Go dine in, order the Khao Soi, and ask her about her dogs :)

13. Kuhl alpaca fleece

    I thrifted this 15+ years ago and I don’t even need to buy another one because it has lasted multiple camping, climbing, hiking, lending and adventures to last me a lifetime.

14. Mukhawars
    I’m pretty used to wearing abayas and have collected some really fun ones, especially during my time in Jeddah. But I hadn’t ventured into mukhawar territory since I’m not Emirati. After two Ramadans in Dubai though, I was finally enticed to try one — and I was surprised to find I actually loved it. A mukhawar is a traditional Emirati women’s dress, often worn as comfortable, glamorous home wear or layered under an abaya. Typically ankle-length in soft cotton or silk, with rich embroidery at the neckline, sleeves, and chest. The bold patterns aren’t quite my usual, but something about how elegant they look layered won me over. The ones at F.M.A Fashions were particularly beautiful.

15. Eid is 3 days!!

    And we need to remember that and celebrate for all 3 :)

Thanks for tuning in my always slightly late list of recommendations. I’d love to hear if there is something you recommend or want me to try!
- Ayesha 💞

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Free subscribers: Receive one recipe per day throughout Ramadan in your inbox.

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Date and Kale Salad with Date Dressing

INGREDIENTS:

For the salad:

• 1 large bunch kale (about 8-10 cups, stems removed and leaves torn)

• 2 tablespoons olive oil

• ½ teaspoon salt

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)

• 1 large apple (Honeycrisp, Granny Smith, or Fuji), thinly sliced

• ½ cup chopped dates (about 8-10 medjool dates)

• ½ cup toasted walnuts, pecans, or almonds, roughly chopped

• ½ cup crumbled feta or shaved parmesan (optional, skip for dairy-free)

• Optional: pomegranate seeds, dried cranberries, or sliced red onion

For the date dressing:

• 6-8 pitted dates (about ⅓ cup)

• ¼ cup hot water

• ¼ cup olive oil

• 3 tablespoons fresh lemon juice (about 1 lemon)

• 1 tablespoon Dijon mustard

• 1 clove garlic, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2-3 tablespoons water, to thin as needed

INSTRUCTIONS:

Prepare the kale:

1. Remove stems and tear: Strip the kale leaves from their tough stems (discard stems or save for stock). Tear the leaves into bite-sized pieces. You should have 8-10 cups of loosely packed kale.

2. Massage the kale: Place kale in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt. Use your hands to massage the kale for 2-3 minutes, squeezing and rubbing the leaves between your fingers. The kale will darken in color, reduce in volume, and become tender. This step is crucial—it breaks down the tough fibers and makes raw kale actually pleasant to eat.

Make the date dressing:

3. Soak the dates: Place pitted dates in a small bowl and cover with ¼ cup hot water. Let sit for 10-15 minutes until very soft. If your dates are already very soft (like fresh medjools), you can skip this or soak for just 5 minutes.

4. Blend: Transfer the dates and their soaking water to a blender. Add ¼ cup olive oil, 3 tablespoons lemon juice, 1 tablespoon Dijon mustard, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Blend on high until completely smooth, 1-2 minutes. The dressing should be thick but pourable—like a creamy vinaigrette. Add 2-3 tablespoons water to thin it to your desired consistency.

5. Taste and adjust: Taste the dressing. Add more lemon juice if you want it tangier, more dates if you want it sweeter, more salt if it needs it.

Assemble the salad:

6. Add toppings: To the bowl of massaged kale, add the shredded chicken, sliced apples, chopped dates, toasted nuts, and cheese (if using).

7. Dress the salad: Pour about half the dressing over the salad. Toss well to coat everything evenly. Add more dressing as needed—you might not use it all. Save any leftover dressing in the fridge for up to a week.

8. Optional additions: Top with pomegranate seeds, dried cranberries, or sliced red onion if using.

9. Serve: Serve immediately, or let it sit for 10-15 minutes to let the flavors meld. Unlike lettuce salads, kale salads actually get better as they sit—the kale stays crisp and absorbs the dressing.

YIELD: 4 servings as a main, 6-8 as a side

STORAGE:

• Dressed salad: Best eaten same day, but will keep in the fridge for 1-2 days

• Undressed components: Keep separate in the fridge for 3-4 days and assemble when ready to eat

• Date dressing: Keeps for up to 1 week in the fridge in an airtight container

TIPS:

• Massage the kale: Don’t skip this step. Raw kale without massaging is tough and bitter. Massaged kale is tender and sweet.

• Use rotisserie chicken: Save time and use store-bought rotisserie chicken. Shred it and you’re done.

• Toast the nuts: Toasting nuts in a dry pan for 5-7 minutes brings out their flavor and adds crunch.

• Slice apples thin: Thin slices are easier to eat and distribute better throughout the salad.

• Make it vegan: Skip the chicken and cheese, add chickpeas or grilled tofu for protein.

• Dressing consistency: The dressing thickens in the fridge. Bring to room temperature or thin with water before using.

• Mix it up: This salad is forgiving. Swap pears for apples, use different nuts, try blue cheese instead of feta.

VARIATIONS:

• Make it vegan: Skip the chicken and cheese. Add 1 can drained chickpeas (roasted if you want extra flavor) or diced grilled tofu.

• Different greens: Mix kale with arugula, spinach, or butter lettuce for varied texture.

• Winter version: Use roasted butternut squash instead of apples, add dried cranberries.

• Mediterranean twist: Add olives, sun-dried tomatoes, and use red wine vinegar in the dressing instead of lemon juice.

• Spiced nuts: Toss nuts with cumin, paprika, and honey before toasting.

• Grain addition: Add cooked quinoa, farro, or wild rice to make it even more filling.

Enjoy!
- Ayesha

Paid subscribers: Get immediate access to all 30 recipes (& bonus ones!) in a secret email (guys I’m behind but for Eid I will compile the whole series for y’all)

Free subscribers: Receive one recipe per day throughout Ramadan in your inbox.

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In the continued quest of eating less sugar, I developed this tahini date banana bread that has essentially replaced other banana breads in my household.

The tahini adds richness and a nutty depth. The dates bring natural sweetness and that caramel-toffee flavor. The bananas keep it moist. The whole wheat flour adds texture and substance. And that glaze on top - tahini, date syrup, cocoa powder, cinnamon - caramelizes in the oven and creates this slightly crispy, deeply flavored crust. You will make this over and over and over again.

Tahini Date Banana Bread

INGREDIENTS:

For the bread:

• 1 cup mashed overripe bananas (about 2-3 bananas)

• 1 cup pitted medjool dates, finely chopped or pureed

• ¼ cup tahini, plus extra for the glaze

• ½ cup plain Greek yogurt

• 2 large eggs

• 2 cups whole wheat flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon cinnamon (optional but recommended)

• Pinch of cardamom (optional)

• Pinch of salt

• Optional additions: ½ cup chopped walnuts, pecans, or dark chocolate chips

• 1 tablespoon cane sugar for sprinkling on top (optional)

For the tahini glaze:

• 2 tablespoons tahini

• 1 tablespoon date syrup

• 1 teaspoon cocoa powder

• ½ teaspoon cinnamon

• Pinch of sea salt

INSTRUCTIONS:

1. Preheat oven: Preheat to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper, leaving overhang on the sides for easy removal.

2. Mash bananas and dates: In a large bowl, mix together 1 cup mashed bananas and 1 cup pureed or finely chopped dates. If your dates aren’t soft, soak them in hot water for 10 minutes, drain, then puree in a food processor. Mix until well combined.

3. Add wet ingredients: Stir in ¼ cup tahini and ½ cup Greek yogurt until smooth and well combined. The mixture should be thick but pourable.

4. Add eggs: Beat in 2 large eggs, one at a time, mixing well after each addition.

5. Mix dry ingredients: In a separate bowl, whisk together 2 cups whole wheat flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon (if using), pinch of cardamom (if using), and a pinch of salt.

6. Combine wet and dry: Fold the dry ingredients into the wet ingredients until just combined. Don’t overmix—some lumps are fine. If adding nuts or chocolate chips, fold them in now.

7. Transfer to pan: Pour the batter into the prepared loaf pan. If using, sprinkle 1 tablespoon cane sugar over the top for a crunchy finish.

8. Make the glaze: In a small bowl, mix together 2 tablespoons tahini, 1 tablespoon date syrup, 1 teaspoon cocoa powder, ½ teaspoon cinnamon, and a pinch of sea salt. Stir until smooth. If it’s too thick, add a tiny splash of water.

9. Brush with glaze: Use a pastry brush or the back of a spoon to brush the tahini glaze over the top of the batter. Don’t worry about covering every inch—it will spread as it bakes.

10. Bake: Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and the glaze should be set and slightly caramelized.

11. Cool: Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a wire rack. Let it cool completely before slicing—this helps it set and makes for cleaner slices.

YIELD: 1 loaf (10-12 slices)

STORAGE:

• Room temperature: 3-4 days wrapped tightly in plastic wrap or foil

• Refrigerator: Up to 1 week

• Freezer: Up to 3 months (slice before freezing for easy defrosting)

TIPS:

• Use overripe bananas: The blacker the better. Overripe bananas are sweeter and add more moisture. To get them riper fast, pop it with the skin on in the oven at 350 F until black.

• Puree the dates: If you want a smoother texture, puree the dates in a food processor before adding to the batter. If you like texture, chop them finely by hand.

• Don’t overmix: Mix just until the flour is incorporated. Overmixing develops gluten and makes the bread tough.

• The glaze is key: Don’t skip it. It caramelizes on top and adds a deep, complex flavor that makes this banana bread special.

• Check doneness: Ovens vary. Start checking at 50 minutes. The toothpick should come out clean or with a few moist crumbs, not wet batter.

• Let it cool: I know it’s hard, but let the bread cool completely before slicing. It continues to set as it cools and you’ll get much cleaner slices.

• Toast it: Day-old slices toasted with butter are incredible.

VARIATIONS:

• Vegan version: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes). Use dairy-free yogurt.

• Extra nutty: Add ½ cup chopped walnuts or pecans to the batter and sprinkle more on top before baking.

• Chocolate lovers: Add ½ cup dark chocolate chips and increase cocoa powder in the glaze to 2 teaspoons.

• Spiced version: Increase cinnamon to 1 teaspoon and add ½ teaspoon ground ginger and ¼ teaspoon nutmeg.

• All-purpose flour: If you don’t have whole wheat flour, use all-purpose. The texture will be slightly lighter.

• Muffins: Divide batter into a 12-cup muffin tin and bake for 20-25 minutes.

I know Ramadan is over (cry) but we have 4 more recipes! See y’all tomorrow :)
- Ayesha

Paid subscribers: Get immediate access to all 30 recipes (& bonus ones!) in a secret email (guys I’m behind but for Eid I will compile the whole series for y’all)

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No-Bake, Sugar Free, Lactose Free Date Cheesecake

Sometimes I like to add a constraint when developing a recipe and then 0 goes to a 100 real quick and I’ve added 10 more constraints. I wanted to find a balance of a no bake kinda of healthy-ish cheesecake that didn’t inflame my IBS but also uses the ingredients I’ve had lying around in the pantry and so, this came of it.

The crust is made from crushed Ulker biscuits, almond flour, date caramel, and Diaspora Co chai masala. The filling is Greek yogurt, cottage cheese, and whipped coconut cream sweetened with date caramel. The whole thing sets overnight in the fridge. It’s easy. And it’s actually pretty good?

I’ve since tweaked it to make a fully lactose-free version, which is what I’m sharing here. This is the kind of recipe that proves you don’t need conventional ingredients to make something legitimately good.

INGREDIENTS:

For the crust:

• 200g (about 2 cups) Ulker biscuits or graham crackers, crushed

• ½ cup (50g) almond flour

• ¼ cup date caramel (recipe below, or use store-bought date paste thinned with water)

• 2-3 tablespoons water, as needed

• 2 teaspoons Diaspora Co chai masala (or ½ teaspoon cinnamon + ¼ teaspoon cardamom + pinch of ginger and cloves)

• Pinch of salt

For the date caramel (makes extra):

• 1 cup (150g) pitted dates (any variety—medjool, sukkari, segai, ajwa, or a mix of leftovers)

• ¾ cup hot water

• Pinch of salt

For the filling (lactose-free version):

• 1½ cups (340g) coconut yogurt (or Greek yogurt if not dairy-free)

• 1 cup (225g) dairy-free cottage cheese or blended silken tofu

• ½ cup date caramel

• 1 teaspoon vanilla extract

• 1 can (400ml) full-fat coconut cream, chilled overnight

For topping:

• Ajwa date syrup or regular date syrup

• Crushed pistachios, walnuts, or almonds

• Optional: fresh berries, pomegranate seeds, or a sprinkle of flaky sea salt

INSTRUCTIONS:

Make the date caramel:

1. Soak the dates: Place pitted dates in a bowl and cover with hot water. Let sit for 15-20 minutes until very soft. If using fresh medjool dates, 10 minutes is enough.

2. Blend: Transfer dates and soaking water to a blender. Add a pinch of salt. Blend on high until completely smooth and silky—this should take 2-3 minutes. The mixture should be thick and pourable, like caramel sauce. Add more water if needed to reach the right consistency. Set aside.

Make the crust:

3. Crush the biscuits: Place biscuits in a zip-top bag and crush with a rolling pin or the bottom of a pan until you have fine crumbs. You can also pulse them in a food processor. You want some texture, not powder.

4. Mix the crust: In the same bag (to minimize dishes), add the almond flour, chai masala, and salt. Shake to combine. Add ¼ cup date caramel and 2 tablespoons water. Massage the bag to mix everything together. The mixture should hold together when squeezed. If it’s too dry, add another tablespoon of water.

5. Press into pan: Transfer the mixture to a 9-inch springform pan. Press firmly into the bottom, packing it down so it holds together. Use the bottom of a glass or measuring cup to get it even and compact. Place in the refrigerator while you make the filling.

Make the filling:

6. Chill your bowl: Place a large mixing bowl in the freezer for 10 minutes. This helps the coconut cream whip better.

7. Mix the base: In a separate bowl, combine the coconut yogurt (or Greek yogurt), dairy-free cottage cheese (or blended silken tofu), ½ cup date caramel, and vanilla extract. Whisk until smooth and well combined. If using cottage cheese, you may want to blend this mixture in a blender or food processor for a smoother texture.

8. Whip the coconut cream: Open the chilled can of coconut cream—don’t shake it. Scoop out only the thick white cream on top, leaving the watery liquid behind (save that for smoothies). Place the coconut cream in your chilled bowl and whip with a hand mixer or stand mixer on high speed until it forms stiff peaks, 3-5 minutes. It should look like whipped cream.

9. Fold together: Gently fold the whipped coconut cream into the yogurt mixture. Use a spatula and fold in a circular motion—don’t stir vigorously or you’ll deflate the air you just whipped in. Fold until just combined and no white streaks remain.

Assemble:

10. Pour filling: Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula.

11. Chill overnight: Cover with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. The cheesecake needs time to set and firm up.

Serve:

12. Release from pan: Run a thin knife around the edge of the pan to loosen the cheesecake. Release the springform and transfer to a serving plate.

13. Top: Drizzle generously with ajwa date syrup (or regular date syrup). Sprinkle with crushed nuts. Add fresh berries or pomegranate seeds if using.

14. Slice and serve: Use a sharp knife, wiping it clean between each slice for neat cuts. Serve cold.

YIELD: 8-10 slices

STORAGE: Keep covered in the refrigerator for up to 5 days.

TIPS:

• Chill the coconut cream: This is crucial. Full-fat coconut cream needs to be refrigerated overnight to separate properly. Don’t use coconut milk—it’s too thin.

• Don’t skip the bowl chill: A cold bowl helps the coconut cream whip faster and hold its shape better.

• Crush biscuits in the bag: This is the lazy genius move. Less mess, fewer dishes, and you can mix the crust right in the bag.

• Press the crust firmly: If the crust isn’t packed down well, it will crumble when you slice the cheesecake.

• Fold gently: When folding the whipped coconut cream into the yogurt mixture, be gentle. You want to keep all that air you just whipped in.

• Let it set fully: Don’t rush this. The cheesecake needs the full overnight chill to firm up properly.

• Make extra date caramel: The recipe makes more than you need for the cheesecake. Store the extra in the fridge and use it on oatmeal, toast, or ice cream.

VARIATIONS:

• Fully dairy-free: Use coconut yogurt and blended silken tofu instead of dairy yogurt and cottage cheese.

• With cream cheese: For a richer, more traditional cheesecake, replace the cottage cheese with softened cream cheese (not vegan).

• Different crust: Use digestive biscuits, speculoos cookies, or even crushed dates mixed with almond flour and coconut oil for a raw crust.

• Spiced filling: Add ½ teaspoon cardamom or cinnamon to the filling for more warmth.

• Chocolate version: Add 3 tablespoons cocoa powder to the filling for a chocolate date cheesecake.

• Individual servings: Make these in small jars or ramekins for individual portions.

@damaster_tx hope you approve.
- Ayesha

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Generational loss is real, especially for third culture kids, for mixed families, for people whose parents grew up disconnected from their cultures. But it doesn’t mean things have to stay lost.

My mom is mixed Turk Arab and a third culture kid who grew up in a small town in Germany with no one like herself. She didn’t grow up making ma’amoul. No grandmother to teach her, like all heritage recipe stories on social media start. in fact, the first time she had ma’amoul was at a restaurant in Bonn, and she loved it. But she had no idea how to make it. And neither did her mother.

Often times we’d go to the grocery store and she’d get so excited seeing ma’amoul. So when I was 19, I decided to teach myself how to make it - for her.

I found recipes online, bought wooden and plastic molds, tracked down mahlab and mastic from the Arab grocery store 2 hours away. I made batch after batch, adjusting the dough consistency, multiple fillings, learning how to get them out of the molds without breaking.

And now, every year for Eid, I make ma’amoul. It’s become our tradition; one that I started: you don’t need a grandmother who made these for generations to make them meaningful. You can start your own traditions. You can teach yourself what wasn’t passed down. And you can fill in the gaps. Traditions have to start from somewhere, right?

I shared this story and recipe with Bon Appétit two years ago, and since Eid is coming soon, I’m sharing it again. This is my mom’s favorite ma’amoul recipe, and I hope it becomes yours too :)

Ma’amoul

INGREDIENTS:

For the dough:

• 500g (3 cups) fine semolina (farkha)

• 150g (¾ cup) ghee, melted and hot

• 50g (¼ cup) butter, melted

• 2 tablespoons to ¼ cup olive oil (start with 2 tablespoons)

• ½ cup (60g) all-purpose flour

• ½ cup (34g) powdered milk

• ¾ teaspoon ground mastic mixed with ¼ teaspoon sugar

• ¾ teaspoon ground mahlab

• 1 teaspoon ground anise (optional)

• ½ teaspoon baking powder

• ¼ tablespoon yeast

• ½ teaspoon sugar (for proofing yeast)

• 2 tablespoons to ¼ cup water or milk (for yeast and adjusting dough)

• ¼ cup (50g) sugar

• ¼ cup (60ml) orange blossom water

• ¼ cup (60ml) rosewater

• Powdered sugar, for dusting

For the date filling:

• 500g pitted dates or date paste

• 2 teaspoons cinnamon

• ½ teaspoon cardamom

• Pinch of sea salt

• 1-2 tablespoons melted ghee, butter, or olive oil

INSTRUCTIONS:

Day 1 - Prepare the semolina base:

1. Mix semolina and fats: Place semolina in a large bowl. Add the melted and hot ghee, melted butter, and 2 tablespoons of olive oil. This is important—the fats need to be hot, not just melted.

2. Rub together: Use your hands to rub the fats into the semolina until completely absorbed. The mixture should look like wet sand, with every grain of semolina coated in fat.

3. Rest overnight: Cover the bowl with a clean towel and leave at room temperature for a few hours, but preferably overnight. This allows the semolina grains to swell and soften—this step is crucial for the final texture.

Day 2 - Finish the dough:

4. Add dry ingredients: The next day, add the flour, ground mastic with sugar, ground mahlab, powdered milk, ground anise (if using), and baking powder to the semolina. Mix to distribute.

5. Activate the yeast: In a small bowl, dissolve the yeast in 2 tablespoons warm water with ½ teaspoon sugar. Wait 5-10 minutes until it foams and bubbles. Add this to the semolina mixture.

6. Add liquids: Dissolve the ¼ cup sugar in the orange blossom water and rosewater. Pour this into the semolina mixture.

7. Bring dough together: Mix gently with your hands. Take a lump of dough, crumble it between your fingers, then repeat. At first you’ll get clumps, then the dough will come together. You’re NOT aiming for a smooth dough ball—just a homogeneous mixture that holds together. Don’t overmix or the cookies will be tough.

8. Rest: Cover and let rest for 1 hour.

Make the filling:

9. Quick method: Mix store-bought date paste with cinnamon, cardamom, a pinch of salt, and 1-2 tablespoons melted ghee or olive oil until smooth and pliable.

10. From scratch method: Blend pitted dates with melted ghee, butter, or olive oil in a food processor until it comes together into a paste. Add cinnamon, cardamom, and sea salt. The filling should be smooth and easy to roll into balls.

Test and adjust dough:

11. Check consistency: Take a small amount of dough and try rolling it into a ball. If it crumbles, add water or milk 1 tablespoon at a time, knead gently, cover, and rest for 10 minutes. If still crumbly, add the remaining olive oil and knead very gently.

Shape the ma’amoul:

12. Preheat oven: Preheat to 350°F (175°C).

13. Portion the dough: Take about 1 inch of dough (roughly the size of a walnut). Roll a small amount of filling into a ball about half the size of your dough ball.

14. Method 1 - Using wooden molds: Flatten the dough portion into a disc. Place the filling ball in the center. Pinch the edges up and around the filling, sealing it completely. Roll into a smooth ball. Press the ball into the mold, pressing down firmly. Tap the mold on a hard surface to release the cookie. (Tip: Use cling film between the mold and dough for easier release.)

15. Method 2 - Using hands and a fork: Flatten the dough disc, place filling in the center, pinch edges up and seal. Roll into a ball again. Flatten the top slightly. Press the back of a fork down the middle to create a line, then press the fork against the edges to create an angled pattern.

Bake:

16. Bake: Place ma’amoul on a baking sheet lined with parchment paper. Bake on the middle rack for 5-12 minutes until the edges are golden brown.

17. Broil: Switch to broil and cook for 2-5 minutes until the tops are golden brown. Watch carefully—they can burn quickly.

18. Cool: Let the cookies cool on the baking sheet for 10-15 minutes. They’re very delicate when hot and will break if you move them too soon. Transfer to a cooling rack.

19. Finish: Once completely cooled, dust generously with powdered sugar.

YIELD: About 30-40 cookies (depending on size)

STORAGE: Store in an airtight container at room temperature for 2-3 weeks.

TIPS:

• The overnight rest is essential: Don’t skip letting the semolina rest overnight with the fats. This is what makes the cookies melt-in-your-mouth tender.

• Hot fats matter: The ghee and butter need to be hot when you mix them with the semolina, not just melted. This helps coat every grain properly.

• Don’t overmix: Mix just until the dough comes together. Overmixing develops gluten and makes tough cookies.

• Adjust filling sweetness: The dough has minimal sugar, so the filling needs to be sweeter than you’d expect. Taste it and adjust.

• Watch the broiler: Ma’amoul can go from golden to burnt in seconds under the broiler. Stay close.

• Fragile when hot: Let them cool on the baking sheet. They firm up as they cool.

• No molds? No problem: Hand-shaped ma’amoul with fork designs are just as delicious.

VARIATIONS:

• Nut filling: Mix 250g chopped walnuts or ground pistachios with ⅓ cup sugar, 1 tablespoon orange blossom water, 1 tablespoon melted butter or ghee, and 2 teaspoons cinnamon.

• Date and nut combo: Mix half date filling and half nut filling for the best of both worlds.

• Spice adjustments: Add more cardamom, reduce anise, or add a pinch of nutmeg to the dough.

• Orange zest: Add the zest of one orange to the dough for extra citrus flavor.

Ma’amoul are traditionally made for Eid—both Eid al-Fitr and Eid al-Adha. It’s a labor of love. It takes time. But that’s part of the point. And if you make them during Ramadan and store them in an airtight container, they’ll stay fresh for 2-3 weeks - perfect for Eid.

- Ayesha

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Another recipe I’m sharing again because it’s just that good. Originally here!

Date Basque Cheesecake

Yield: One 10-inch cheesecake (serves 8–10)
Prep Time: 20 minutes
Cook Time: 25-35 minutes
Cool Time: 12 hours minimum (chill in the fridge)
Total Time: 13 hours (minimum)

Oh boy. This cheesecake. is. RICH. And the best basque cheesecake I’ve ever made. My base recipe was from Olia Koutseridi, a basque cheesecake queen. Highly recommend her zine!

Ingredients

• Eggs: 336 grams (about 7 large eggs)

• Cream Cheese: 880 grams

• Sugar: 300 grams

• Date Paste: 85 grams

• Heavy Cream: 200 grams

Tip: For a smaller cheesecake, divide the recipe in half to use a 6-inch springform pan.

Directions

1. Preheat the Oven
   Preheat your oven to 500°F (260°C) for at least 30 minutes. I used a convection oven, which I recommend for this cheesecake. Place a baking sheet on the center rack while the oven heats.

2. Prepare the Pan
   Line a 10-inch springform pan with parchment paper, ensuring the paper extends above the edges for easy removal. You can also use a 9” pan or two 6” pans.

3. Blend in Batches
   My food processor couldn’t fit all the ingredients at once, so I divided the mixture into two batches. After blending each batch until smooth, I combined them in a large mixing bowl and gave it a final stir to ensure everything was evenly incorporated.

4. Pour & Bake
   Pour the batter into the prepared springform pan. Tap on a hard surface to remove any air bubbles. Place the pan on the preheated baking sheet and bake for 25-30 minutes until the top is golden brown and the center is jiggly but set. The longer you bake, the less molten the center will be.

5. Broil for Color
   Turn on the broiler (if you used a convection oven, the top should already have a beautiful burnt brown color so you might be able to skip this step) and let the cheesecake sit under it for 1-2 minutes to develop a deep, caramelized top. Watch closely to avoid overbrowning.

6. Cool & Refrigerate
   Let the cheesecake cool to room temperature in the pan. Once cooled, transfer to the fridge and allow it to chill for at least 12 hours before slicing.

Serving Suggestion

I served this Date Burnt Basque Cheesecake with more dates. A drizzle of ajwa dibs (date syrup) on top was lovelyyyyy.

Tips for Perfect Burnt Basque Cheesecake

• Mixing Texture: The batter should be smooth and creamy, with no visible lumps. If your sugar granules aren’t dissolving, rub the batter between your fingers to check.

• Avoid Overmixing: Overmixing incorporates too much air, which may cause cracks. Err on the side of undermixing if you’re unsure.

• Air Bubbles: If your batter has air bubbles after mixing, pass it through a fine mesh or tap the pan gently on the counter to remove them before baking.

• Cold Ingredients: Start with ingredients straight from the fridge to achieve the best consistency.

• Molten or Set Cheesecake: For a gooey center, bake slightly less. For a more set texture, extend the bake time by a couple of minutes.

• Preheating is Key: Always preheat the baking sheet along with your oven to ensure even cooking.

Let me know if y’all have any more questions!!

- Ayesha xo

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It’s gotten to the point in Ramadan where I’m craving everything but don’t have time to make it. I want something sweet. Something savory. Something crunchy. Something creamy. Something with acid. Something with fat. Something with herbs.

So I made a dip that has all of it.

It’s also gotten to the point where I’m feeling all types of defeat when it comes to the condition of the world. If you’d like to donate, please do so here for trusted orgs I’ve compiled.

Everything Dates Dip

INGREDIENTS:

For the dip base:

• 8 oz cream cheese, room temperature

• ½ cup ricotta cheese

• Zest of 1 lemon

• 2 tablespoons fresh lemon juice

• 1 garlic bulb, roasted in butter

• 2-4 tablespoons hot water (to thin)

• Salt and black pepper to taste

For the toppings:

• ¼ cup pine nuts

• 2 tablespoons zereshk (dried barberries)

• 4-5 strips beef bacon, chopped

• ½ cup dates (drier variety like deglet noor), pitted and chopped

• ¼ cup candied pecans, roughly chopped

• ¼ cup fresh parsley (or basil), roughly chopped

• Extra lemon zest for finishing

• Flaky sea salt

For serving:

• Pita chips, crackers, or toasted bread

INSTRUCTIONS:

Roast the garlic:

1. Prep and roast: Preheat oven to 400°F (200°C). Wrap 1 bulb of garlic in foil and top with a tbsp of butter and salt. Wrap loosely and roast for 20-25 minutes until soft and golden. Squeeze the roasted garlic out of its skin and set aside. You can do this ahead of time or while you prep everything else.

Prepare all the toppings:

2. Toast the pine nuts: In a dry skillet over medium heat, toast the pine nuts, stirring frequently, until golden and fragrant (about 3-4 minutes). Watch them closely - they burn fast. Transfer to a plate and set aside.

3. Fry the zereshk: In the same skillet, add a small drizzle of oil or butter. Add the zereshk and fry for 30 seconds to 1 minute until they puff up slightly and become fragrant. They should glisten but not burn. Transfer to a plate and set aside.

4. Cook the bacon: In the same skillet (you’re building flavor with each step), add the chopped beef bacon. Cook over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.

5. Crisp the dates: Add the chopped dates to the beef bacon fat. Cook over medium heat, stirring occasionally, until the dates start to caramelize and get crispy around the edges, about 3-4 minutes. The dates should be chewy-crispy, not soft. Transfer to a plate and set aside.

Make the dip:

6. Mix the base: In a medium bowl (or food processor if you don’t mind the dishes), combine cream cheese, ricotta, lemon zest, lemon juice, and the roasted garlic. Mix or blend until smooth and well combined.

7. Thin it out: Add hot water 1 tablespoon at a time, mixing between additions, until you reach a thick but spreadable dip consistency. You want it thick enough to hold toppings but thin enough to scoop easily.

8. Season: Taste and add salt and black pepper. The bacon will add salt, so go easy at first.

9. Add mix-ins: Fold in about half of the bacon, dates, zereshk, pine nuts, and fresh herbs. Reserve the other half for topping.

Assemble and serve:

10. Plate the dip: Transfer the dip to a serving bowl or shallow dish. Spread it out slightly with the back of a spoon.

11. Top generously: Scatter the remaining bacon, dates, zereshk, pine nuts, candied pecans, and fresh herbs over the top. Make it look abundant and chaotic in the best way.

12. Finish: Add a final sprinkle of lemon zest and a pinch of flaky sea salt over everything.

13. Serve: Serve immediately with pita chips, crackers, or toasted bread. This is also excellent spread on toast or used as a bagel schmear.

YIELD: About 2 cups dip (serves 6-8)

TIPS:

• Don’t skip the roasted garlic: It adds a sweet, mellow depth that raw garlic can’t match.

• Use drier dates: Medjool dates are too soft and won’t crisp up properly. Deglet noor or other firmer varieties work best.

• The bacon fat is essential: It adds so much flavor to the dates. Don’t throw it away.

• Zereshk substitutes: If you can’t find zereshk, use dried cranberries or dried cherries, chopped small. Fry them the same way.

• Make it vegetarian: Skip the bacon and use butter or olive oil to fry the dates. Add some smoked paprika for depth.

• Adjust the consistency: Some people like thick dips, some like thinner. Add more or less water based on preference.

• Fresh herbs matter: The fresh parsley (or basil) cuts through all the richness. Don’t skip it.

• Candied pecans: You can buy these or make your own. They add sweetness and crunch that balances the tart zereshk.

• Storage: This keeps in the fridge for 3-4 days, but add the fresh herbs right before serving so they don’t wilt.

Make it Your Own

This recipe is a framework. The core concept - creamy tangy base + lots of textured toppings - stays the same. But you can swap things based on what you have:

Instead of zereshk: Dried cranberries, dried cherries, pomegranate seeds, or even diced fresh strawberries

Instead of beef bacon: Turkey bacon, pasterma, Sujuk, or skip it entirely and use butter or olive oil

Instead of pine nuts: Pistachios, almonds, walnuts, or sunflower seeds

Instead of candied pecans: Regular toasted pecans, honey-roasted peanuts, or sugared walnuts

Instead of parsley: Basil, cilantro, mint, dill, or chives

Instead of ricotta: More cream cheese, Greek yogurt, labneh, or mascarpone

The formula is: Creamy base + acid + something sweet + something savory + something crunchy + something fresh.

See you tomorrow,

Ayesha

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Sticky Toffee Espresso Cake

I’ve been making sticky toffee pudding for years. It’s one of the best things British people have invented. But I want to make it better. ENTER COFFEE!!!

Dates and coffee are already best friends. Espresso amplifies the caramel notes in dates the same way salt makes chocolate taste more like chocolate. So I started soaking the dates in hot espresso instead of water, and the cake went from great to addictive.

This is sticky toffee pudding for coffee people. For people who want their dessert to have depth and complexity, not just sweetness. For people who believe that if something’s already good, you should make it better.

INGREDIENTS:

For the cake:

• 1½ cups (250g) pitted dates, roughly chopped

• 1 cup (240ml) hot brewed espresso or strong coffee

• 1 teaspoon baking soda

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs

• 1½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon vanilla extract

For the toffee sauce:

• ½ cup (115g) unsalted butter

• 1 cup (200g) packed dark brown sugar

• ¾ cup (180ml) heavy cream

• ½ cup date syrup

• 1 teaspoon vanilla extract

• Pinch of sea salt

For serving (optional):

• Vanilla ice cream or whipped cream

INSTRUCTIONS:

Make the cake:

1. Preheat: Preheat oven to 350°F (175°C). Grease a 9x9-inch baking pan or 9-inch round cake pan with butter and line with parchment paper.

2. Soak the dates: Place chopped dates in a heatproof bowl. Pour hot espresso over the dates and stir in the baking soda (it will foam). Let sit for 15-20 minutes until the dates are very soft.

3. Blend the dates: Transfer the date mixture (with all the liquid) to a blender or food processor. Blend until you have a thick, smooth paste. Set aside.

4. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

5. Add eggs: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.

6. Combine wet and dry: Add the date paste to the butter mixture and mix until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Don’t overmix.

7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, until a skewer inserted in the center comes out with just a few moist crumbs. The cake should be set but still soft and moist.

Make the toffee sauce:

8. While the cake bakes: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Pour in the heavy cream and bring to a simmer. Let it bubble for 4-5 minutes, stirring occasionally, until the sauce thickens and turns glossy. Remove from heat and stir in the vanilla extract and sea salt.

Assemble:

9. Poke the cake: As soon as the cake comes out of the oven, use a skewer or chopstick to poke holes all over the surface—lots of them, about 1 inch apart.

10. Pour the sauce: Pour about half of the warm toffee sauce over the hot cake, letting it soak into the holes. Let the cake sit for 10-15 minutes to absorb the sauce.

11. Serve: Serve the cake warm, cut into squares, with the remaining toffee sauce drizzled on top. Add a scoop of vanilla ice cream or a dollop of whipped cream if you want.

YIELD: 9-12 servings

TIPS:

• Don’t skip the baking soda: When you add baking soda to the hot espresso and dates, it foams up. This reaction is what makes the cake incredibly moist and tender.

• Use good coffee: The espresso flavor is subtle but important. Use strong, freshly brewed coffee or espresso. Instant coffee works in a pinch.

• Poke generously: The more holes you poke, the more toffee sauce the cake absorbs. Don’t be shy.

• Serve warm: This cake is best served warm, straight from the oven with the toffee sauce poured over it. Reheat leftovers gently in the microwave.

• Make ahead: You can make the cake a day ahead. Reheat it in a 300°F oven for 10-15 minutes, then pour fresh warm toffee sauce over it before serving.

• Extra toffee sauce: If you want more sauce (and who doesn’t), double the toffee sauce recipe. And don’t skip the date syrup!

VARIATIONS:

• Extra coffee kick: Add 1 teaspoon of instant espresso powder to the cake batter for even more coffee flavor.

• Chocolate version: Add ¼ cup cocoa powder to the flour mixture for a chocolate-coffee-date cake.

• Spiced version: Add ½ teaspoon cinnamon and ¼ teaspoon cardamom to the batter.

• Individual cakes: Bake in muffin tins for 18-22 minutes for individual sticky toffee cakes.

Writing this made me crave it, so off to the kitchen I go!
- Ayesha

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Stuffed Dates (3 Ways)

Three years ago, I worked with Mob Kitchen to share three stuffed date recipes from my ‘Date of The Day’ book: Millionaire’s Shortbread Date, Hot Fudge Sun-date and Caramelized Onions & Honey Mascarpone. Crowd pleasers that I’m happy to share with you date lovers!

Recipe 1: Millionaire’s Shortbread Date

Everything you love about millionaire’s shortbread, but in date form

INGREDIENTS:

• 10 large medjool dates, pitted

• 3-4 pieces shortbread cookies (like Walker’s), broken into small pieces

• 3 tablespoons store-bought caramel sauce

• ½ cup semi-sweet chocolate chips

• ¼ cup heavy cream

• ½ teaspoon vanilla extract

• Flaky sea salt for topping

INSTRUCTIONS:

1. Make the chocolate sauce: Heat the cream in a small saucepan until steaming (don’t boil). Pour the hot cream over the chocolate chips in a heatproof bowl. Add vanilla extract and stir until completely smooth and glossy.

2. Mix chocolate and shortbread: Add the broken shortbread pieces to the chocolate sauce and stir until the cookies are completely coated and the mixture is thick and fudgy.

3. Stuff the dates: Carefully open each pitted date and stuff with the chocolatey shortbread mixture. Press gently to close slightly but leave some of the filling visible.

4. Add caramel and salt: Arrange stuffed dates on a plate. Drizzle generously with caramel sauce. Top each date with a pinch of flaky sea salt.

5. Serve: Serve immediately or refrigerate for up to 3 days. These are actually great cold from the fridge - the chocolate firms up and it’s like eating a fancy truffle.

YIELD: 10 stuffed dates

TIPS:

• Use good quality shortbread - it makes a difference

• The chocolate-shortbread mixture should be thick and fudgy, not runny

• Don’t skip the salt - it cuts the sweetness and makes everything pop

• These can be made a day ahead and stored in the fridge

Recipe 2: Hot Fudge Sun-date

Hot fudge sundae, reimagined as a stuffed date

INGREDIENTS:

• 10 large medjool dates, pitted

• 2-3 chocolate brownies (store-bought or homemade), broken into small pieces

• Whipped cream (store-bought or homemade)

• 10 glacé cherries or maraschino cherries

• 2 tablespoons mixed nuts (walnuts, pecans, or peanuts), roughly chopped

For the hot fudge sauce:

• ¼ cup granulated sugar

• 2 tablespoons cocoa powder

• 2 tablespoons salted butter

• ¼ cup milk

• ½ teaspoon vanilla extract

INSTRUCTIONS:

1. Make the hot fudge sauce: In a small saucepan, combine sugar, cocoa powder, butter, and milk. Heat over medium, stirring constantly, until the mixture comes to a simmer and thickens slightly (about 3-4 minutes). Remove from heat and stir in vanilla extract.

2. Mix brownies with fudge: In a bowl, break up the brownie pieces into small chunks. Add about 2 tablespoons of the hot fudge sauce and mix until the brownies are coated and the mixture holds together but is still soft.

3. Stuff the dates: Fill each pitted date with the brownie-fudge mixture.

4. Top like a sundae: Add a dollop of whipped cream to each stuffed date. Place a cherry on top of the cream. Sprinkle with chopped nuts.

5. Drizzle and serve: Drizzle the remaining hot fudge sauce over all the dates. Serve immediately while the fudge is still warm.

YIELD: 10 stuffed dates

TIPS:

• The brownie-fudge mixture should hold together but be soft - add more fudge if it’s too dry

• Use a piping bag or ziplock with the corner cut off for neater whipped cream dollops

• Make the fudge sauce right before serving so it’s warm when you drizzle

• These are best eaten immediately - the whipped cream doesn’t hold up well in the fridge

Recipe 3: Caramelized Onions & Honey Mascarpone

The savory option that makes people question it until they taste it.

INGREDIENTS:

• 10 large medjool dates, pitted

• ½ cup mascarpone cheese, room temperature

• 1 medium onion, thinly sliced

• 1 tablespoon ghee or butter

• 1½ tablespoons honey, divided

• 2-3 tablespoons water (as needed)

INSTRUCTIONS:

1. Start the caramelized onions: Thinly slice the onion. In a pan over medium heat, add the ghee. Immediately add ½ tablespoon honey to the ghee - this helps the onions caramelize.

2. Cook low and slow: Add the sliced onions and lower the heat to medium-low. You’re not sautéing - you want them to cook slowly to caramelize properly. Stir occasionally. If the onions start to crisp or stick, add a splash of water to soften them.

3. Finish with honey: Once the onions are soft, browned, and starting to look jammy (about 12-15 minutes), add the remaining 1 tablespoon honey. Stir to coat. Continue cooking until the mixture reaches a jammy, spreadable consistency.

4. Cool and taste: Remove from heat and let cool slightly. Taste and adjust sweetness if needed - some people like more honey, some like less.

5. Assemble the dates: Slice each date lengthwise and remove the pit. Spread a generous smear of mascarpone on one half of the inside of the date. Scoop a spoonful of the caramelized onions onto the other half.

6. Serve: Serve immediately or store in the fridge for 3-4 days. These are good cold or at room temperature.

YIELD: 10 stuffed dates

TIPS:

• Don’t rush the onions - low and slow is how you get that deep caramelization

• The onions should be jammy, not crispy

• Use a light, floral honey if possible - it pairs better with the mascarpone

• Cut the dates in half if they’re too big for one bite (as one commenter on Mob noted!)

• These can be made ahead and refrigerated - they actually get better as the flavors meld

I don’t say this to make you feel bad. I say it because I think most of us reading this already feel it, and what we need is not another reminder of the scale of suffering but a list of somewhere specific to send it - just to feel somewhat useful.

So here’s my list of places I’ll be donating. This is not exhaustive. This is not a ranking. This is just what I’ve been sharing, what my friends have been sending me, what has found its way to me in these days.

Restless Beings — Ramadan 2026 Appeal

Donate here

Restless Beings is one of the organisations I trust most. They work with the communities who are facing the most acute, sustained suffering right now - Gaza, Sudan, the Rohingya, refugees in West Africa - and they do it without flinching from the politics of why these communities are in crisis to begin with. Their Ramadan appeal this year includes a tent school in Gaza (your sadaqah jariyah goes directly to children’s education - a school in the middle of rubble, which is either the most heartbreaking thing you’ve heard or the most hopeful, probably both), and a medical centre serving victims of the genocide in Sudan.

If you’re looking for somewhere to send your zakat, fidya, or a daily donation to purify your fasts, this is where I’d start.

Islamic Relief UK — The Cake Campaign

Donate to Islamic Relief | Order a Cake Campaign cake

I did a little collab with The Cake Campaign this Ramadan - the idea is delightfully simple: volunteers across the UK deliver chocolate fudge cakes to your door during Ramadan, all proceeds go to Islamic Relief’s Syria Appeal. Since 2013 they’ve delivered over 312,000 cakes. That’s nearly 4.3 million slices of cake that became lifesaving aid.

You can order a cake, volunteer to deliver, or simply donate directly to Islamic Relief - one of the most established and wide-reaching Muslim humanitarian organisations in the world. They’re operating in over 40 countries. The need is everywhere.

Taawon UK — Orphans in Gaza

Donate here (zakat-eligible)

Another charity I trust and am helping support this Ramadan is Taawon UK. They support over 20,000 orphaned children in Gaza: feeding them, educating them, making sure there is something that resembles a childhood happening for them. Palestine’s leading local charity, established, trusted, deeply embedded in the community.

Uyghur Widows & Orphans in Turkey

Watch campaign video | Donate to the fundraiser

This one is personal. My friend Intezar is raising money for tens of thousands of Uyghur widows and orphans living in Turkey- refugees who have fled extreme religious persecution in China, the vast majority women and children without husbands or fathers, living below the poverty line. This is a crisis that gets very little mainstream attention, which is exactly why I’m putting it here.

The fundraiser is through Droplets of Mercy, which works with a local NGO in Istanbul to provide food kits, education, and community support to this community. Please watch Inty’s video. Please share it if you can. And if you can donate - anything, truly anything - please do.

Empower Uyghur Lives — LaunchGood Campaign

See the post | Donate here

A second avenue for Uyghur support, because the need is that vast and the attention is that scarce. This LaunchGood campaign focuses on the same displaced community in Turkey - education for children, food security, skills training for adults, mental health support. If you’ve already given to Intezar’s fundraiser and want to give again, or if you want to split your sadaqah, this is another verified and trusted route.

The Uyghur crisis doesn’t go away between news cycles. Let’s make sure our giving doesn’t either.

Help Hala & Her Family — Gaza Direct Support

Donate here

My friend Abbey shared this with me and I haven’t been able to stop thinking about it. Hala just had a baby - she named him after her brother who was martyred. She and her family are living in a partially burnt-down house. Two of her three children have been born during the genocide. Their whole lives have been lived amongst rubble. She needs help buying baby clothes, food, the basics.

This is not a large organization. This is one woman, one family, one fundraiser. Sometimes the most direct giving is the most meaningful. Please give what you can.

More places people sent me (compiling as they come in):

These have been shared with me by my community and I’m passing them on without being able to personally vouch for each one - please do your own due diligence, but I wanted to share them rather than sit on them.

• Dalya Ayoub in Gaza: she and her team are on the ground. Look her up directly and follow to donate.

• Jigsaw Charity: 100% donation policy (meaning every penny you give goes directly to the cause, admin costs covered separately)

• Zayir: 100% donation policy for Lebanon

• Ahla Fawda: On ground relief for Lebanon

• @kahrizaklondon and @poplikcf: both doing direct work in Iran

This page is meant to be a resource, not a finished document. Please add more in the comments if they are verified places to donate to!

And for those of us in the last ten nights: may your ibadah be accepted, your duas answered, and your giving multiplied.

اللهم إنك عفو تحب العفو فاعف عني

O Allah, You are forgiving and love forgiveness, so forgive me.

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Salmon Date Ochazuke

What Is Ochazuke? Other than being one of my favorite ways to eat rice, description for you food nerds below:

The literal translation: Ochazuke (お茶漬け) breaks down to:

• Ocha (お茶) = tea

• Zuke (漬け) = submerged/soaked

So literally: “tea-soaked” or “submerged in tea.”

The concept: You take cooked rice, add toppings (traditionally pickles, grilled fish, nori, sesame seeds), and pour hot tea or dashi (broth) over it. The hot liquid softens the rice and brings all the flavors together into a comforting, soup-like dish.

The history: Ochazuke originated as a way to use leftover rice. In Japan, rice is sacred - wasting it is unthinkable. So when you have rice from yesterday that’s dried out and not great for eating plain, you transform it with hot liquid and toppings.

It became popular during the Edo period (1603-1868) as a quick meal for busy workers. Pour tea over rice, add some pickles, eat fast, get back to work.

Modern ochazuke: Today, ochazuke is both a home cooking staple and a comfort food. There are even instant ochazuke packets in Japan - you just add hot water to rice. It’s that common.

Why it works: The hot liquid softens and rehydrates the rice while adding flavor. The toppings add texture, saltiness, and umami. It’s warm and comforting without being heavy. It’s fast without being junk food. It’s the Japanese equivalent of chicken noodle soup or congee - simple, nourishing, exactly what you need when you need it.

Salmon Date Ochazuke

INGREDIENTS:

For the rice:

• 2 cups Japanese short-grain rice (or any rice you have)

• Water for rinsing and cooking

For the date-miso glazed salmon:

• 2 salmon fillets (about 6 oz each), skin on or off

• 2 tablespoons white miso paste

• 2 tablespoons date syrup

• 2 cloves garlic, minced

• 1 teaspoon sriracha (adjust to taste)

• 1 teaspoon rice vinegar

• 1 teaspoon sesame oil

For the date water broth:

• 1 cup pitted dates (about 8-10 medjool or 12-15 deglet noor)

• 3-4 cups hot water

• Pinch of salt

For the toppings:

• 2 sheets nori, cut into thin strips

• 2 tablespoons toasted sesame seeds (white, black, or both)

• 2-3 scallions, thinly sliced

• 1-2 teaspoons SOS Chefs sesame plum seasoning (or substitute toasted sesame seeds with a pinch of umeboshi paste)

• 1-2 teaspoons S&B furikake seasoning (or any furikake you have)

• Wasabi paste (optional)

• Pickled ginger (optional)

• Extra sriracha for serving (optional)

INSTRUCTIONS:

Prepare the rice (if making fresh):

1. Rinse the rice: Place rice in a bowl and cover with cold water. Swirl with your hands, agitating the rice to release the starch. The water will turn cloudy. Drain and repeat 3-4 times until the water runs mostly clear. This removes excess starch and prevents gummy rice.

2. Soak the rice: After rinsing, let the rice soak in fresh water for 20-30 minutes. This allows the grains to absorb water evenly and cook more uniformly.

3. Cook the rice: Drain the soaked rice and cook according to your preferred method (rice cooker, pot, instant pot). Let it rest for 10 minutes after cooking, then fluff with a fork.

OR use leftover rice: This is actually ideal for ochazuke - leftover rice from yesterday works perfectly and is traditional.

Make the date water broth:

4. Soak the dates: While your rice cooks (or while you’re getting your leftover rice ready), place pitted dates in a bowl and cover with 3-4 cups hot water. Let sit for 20-30 minutes. The water will turn slightly sweet and take on a light brown color.

5. Strain and reserve: Strain the dates (save them for snacking or another use) and keep the date water. This is your broth. Add a pinch of salt. Keep it warm - you can transfer to a small pot on low heat or reheat in the microwave right before serving.

Make the date-miso glaze and cook the salmon:

6. Mix the glaze: In a small bowl, whisk together white miso paste, date syrup, minced garlic, sriracha, rice vinegar, and sesame oil until smooth. The mixture should be thick but pourable. If it’s too thick, add a tiny splash of water.

7. Prepare the salmon: Pat salmon fillets dry with paper towels. Place them on a baking sheet lined with foil or parchment paper.

8. Glaze the salmon: Brush the date-miso glaze generously over the top of each salmon fillet. Use all of it - you want a thick coating.

9. Broil: Place the baking sheet under the broiler (about 6 inches from the heat source) and broil for 5-7 minutes, watching carefully. The glaze should caramelize and turn dark brown in spots, and the salmon should be cooked through. The date syrup will bubble and caramelize beautifully. If the glaze is browning too fast but the salmon isn’t cooked through, move the pan further from the heat.

10. Rest and flake: Let the salmon rest for 2-3 minutes, then use a fork to flake it into large chunks.

Assemble the ochazuke:

11. Build your bowls: Divide the rice between 2 serving bowls. Pack it down slightly so it’s a compact base.

12. Add the salmon: Top each bowl with flaked glazed salmon, distributing it evenly.

13. Add the toppings: Arrange nori strips, sesame seeds, sliced scallions, sesame plum seasoning, and furikake over the salmon and rice. Add a small dollop of wasabi and some pickled ginger if using.

14. Pour the date water: Right before serving, pour hot date water over each bowl. Pour enough to partially submerge the rice - you want the rice sitting in the liquid but not completely swimming. The hot liquid will soften the rice and bring everything together.

15. Serve immediately: Ochazuke is best eaten right away while the broth is hot and the rice is just starting to soften. Mix everything together as you eat.

YIELD: 2 servings

TIPS:

• Leftover rice is ideal: Ochazuke was invented to use leftover rice. Day-old rice actually works better than fresh because it’s slightly dried out and absorbs the liquid better.

• Don’t skip rinsing rice: If making fresh rice, the rinsing step is crucial. Un-rinsed rice will make your ochazuke gummy and cloudy.

• Watch the salmon closely: The date syrup in the glaze can burn quickly under the broiler. Check it at 5 minutes and adjust the rack position if needed.

• Date water intensity: The longer you soak the dates, the sweeter and more flavorful the water becomes. For a subtler flavor, soak for 15-20 minutes. For more intense date flavor, soak for 30-40 minutes.

• Adjust the liquid amount: Some people like a lot of broth (more soup-like), some prefer less (more rice-focused). Start with less and add more if you want it soupier.

• Customize the toppings: The beauty of ochazuke is you can top it with whatever you have. No furikake? Use more sesame seeds. No sesame plum seasoning? Skip it or use a tiny bit of umeboshi paste.

• Temperature matters: The date water should be hot when you pour it. If it cools down while you’re assembling, reheat it.

• Make it vegetarian: Skip the salmon and use glazed tofu, or just make it with lots of toppings and the date water broth.

VARIATIONS:

• Traditional version: Use green tea or dashi instead of date water, and skip the date-miso glaze on the salmon - just use salt-grilled salmon.

• Spicier version: Add more sriracha to the glaze and top with chili oil or fresh sliced chilies.

• Richer version: Add a soft-boiled egg on top.

• Extra umami: Stir a teaspoon of white miso into the date water broth before pouring.

• Different proteins: Use glazed chicken, tofu, or even leftover grilled fish instead of fresh salmon.

Currently thinking about other ways I can use date water…
- Ayesha

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Date Jam & Date Caramel

Date Jam

INGREDIENTS:

• 2 cups pitted dates (about 12-15 medjool dates or 20-25 deglet noor dates)

• 1 cup hot water (for soaking)

• 2 tablespoons fresh lemon juice

• 1 teaspoon ground cinnamon

• Pinch of sea salt

INSTRUCTIONS:

1. Soak the dates: Place pitted dates in a bowl and cover with hot water. Let sit for 15-20 minutes until very soft. If your dates are already very soft (like fresh medjool), you can skip this step or soak for just 5 minutes.

2. Blend: Drain the dates, reserving the soaking liquid. Add dates to a blender or food processor along with lemon juice, cinnamon, and salt. Blend until smooth and thick.

3. Adjust consistency: The mixture should be thick and spreadable, like jam. If it’s too thick, add 1-2 tablespoons of the reserved soaking liquid and blend again. If it’s too thin, add a few more dates and blend.

4. Store: Transfer to a clean jar with a lid. Store in the refrigerator for up to 2 weeks.

YIELD: About 1½ cups

TIPS:

• Consistency is key: You want it thick enough to stay put when you spread it or use it in baking, but smooth enough to actually spread. It should hold its shape on a spoon.

• Date variety: Medjool dates make a sweeter, richer jam. Deglet noor dates make a slightly less sweet, more caramel-forward jam. Both work.

• Adjust sweetness: If you want it less sweet, add more lemon juice. If you want it sweeter, use more medjool dates or add a tablespoon of honey.

• Spice variations: Add cardamom, nutmeg, or ginger along with the cinnamon. Or skip the spices entirely for a neutral date jam.

• Make it chocolate: Add 2 tablespoons cocoa powder for chocolate date jam.

Date Caramel

INGREDIENTS:

• 2 cups pitted dates (about 12-15 medjool dates or 20-25 deglet noor dates)

• 1 cup hot water (for soaking)

• ½ teaspoon sea salt

• 1 tablespoon butter or coconut oil or coconut cream

• 1 teaspoon vanilla extract (optional)

INSTRUCTIONS:

1. Soak the dates: Place pitted dates in a bowl and cover with hot water. Let sit for 15-20 minutes until very soft.

2. Blend until silky: Drain the dates, reserving the soaking liquid. Add dates to a blender along with salt, and butter or coconut oil if using. Blend on high until completely smooth and silky - this might take 2-3 minutes. You want zero lumps.

3. Adjust to caramel consistency: Add the reserved soaking liquid 2 tablespoons at a time, blending between additions, until you reach a thick, pourable caramel sauce consistency. It should flow off a spoon but still be thick enough to coat. Think caramel sauce, not chocolate sauce.

4. Add vanilla: If using, add vanilla extract and blend briefly to combine.

5. Store: Transfer to a clean jar or squeeze bottle. Store in the refrigerator for up to 2 weeks. It will thicken when cold - just let it come to room temperature or warm it gently before using.

YIELD: About 1½ cups

TIPS:

• Blend thoroughly: The key difference between date jam and date caramel is the texture. Date caramel needs to be absolutely silky smooth with no grittiness. Blend longer than you think you need to.

• Thin it as needed: If you want a thinner caramel for drizzling, add more soaking liquid. If you want it thicker for layering, use less.

• Warm it up: Cold date caramel is thick and spreadable. Room temperature date caramel is pourable. Gently warmed date caramel is sauce-like. Adjust based on what you need.

• Make it salted caramel: Increase the salt to 1 teaspoon for a true salted caramel flavor.

• Flavor variations: Add a pinch of cinnamon, a splash of bourbon, or ½ teaspoon espresso powder.

The Difference Between Date Jam and Date Caramel

People ask me this constantly, so here’s the clear breakdown:

Date Jam:

• Texture: Thick, spreadable, holds its shape

• Purpose: For spreading, baking, filling

• Consistency: Like store-bought jam or preserves

• Uses: Toast, pastries, cookies, baking applications where you need it to stay put

Date Caramel:

• Texture: Smooth, silky, pourable (when warm)

• Purpose: For drizzling, saucing, layering

• Consistency: Like caramel sauce or chocolate sauce

• Uses: Ice cream, coffee, desserts, anywhere you’d use caramel sauce

What they have in common:

• Both made from dates

• Both naturally sweet with no refined sugar

• Both keep for 2 weeks in the fridge

• Both infinitely useful

The simple rule: If you need it to stay put → date jam If you need it to pour or drizzle → date caramel

How to Use Date Jam

Breakfast:

• Spread on toast, English muffins, or bagels

• Swirl into oatmeal or overnight oats

• Layer into yogurt parfaits

• Fill crepes or pancakes

• Spread on waffles

Baking:

• Fill thumbprint cookies

• Use as the filling in apple date roses (like we just made!)

• Fill ma’amoul or other stuffed cookies

• Layer between cake layers

• Fill pastries, Danish, or hand pies

• Spread in cinnamon rolls instead of cinnamon sugar

• Use as the base for fruit tarts

Snacks:

• Spread on rice cakes

• Use as a dip for apple slices or graham crackers

• Mix into nut butter for a sweet spread

• Dollop on crackers with cheese

Savory applications:

• Glaze for roasted carrots or Brussels sprouts

• Mix into salad dressing for sweetness

• Use as a base for barbecue sauce

• Spread on sandwiches (surprisingly good with turkey and cheese)

How to Use Date Caramel

Desserts:

• Drizzle over ice cream (especially the date and olive oil ice cream from Recipe 10!)

• Layer in the peanut butter chocolate date krispies (Recipe 13)

• Pour over cheesecake

• Drizzle over brownies or blondies

• Use as a dip for fruit (apples, pears, strawberries)

• Swirl into mousse or pudding

• Top bread pudding or rice pudding

Breakfast:

• Swirl into coffee or lattes (it’s basically a natural sweetener)

• Pour over pancakes or waffles

• Drizzle over French toast

• Mix into yogurt

• Top chia pudding

Drinks:

• Blend into smoothies

• Stir into hot chocolate

• Mix into milkshakes

• Add to iced coffee

Snacks:

• Drizzle over popcorn

• Dip pretzels or graham crackers

• Pour over apple slices

• Mix into trail mix

Savory applications:

• Glaze for roasted vegetables (especially root vegetables)

• Mix into salad dressing with balsamic vinegar

• Drizzle over roasted squash or sweet potatoes

• Add to marinades for a touch of sweetness

Why These Are Better Than Store-Bought

Let’s be real about what you’re getting when you buy conventional jam and caramel sauce:

Store-bought jam:

• First ingredient is usually sugar or high fructose corn syrup

• Contains pectin (thickener), citric acid (preservative), “natural flavors” (who knows)

• Often has artificial colors

• The fruit is an afterthought

• Costs $4-8 for a jar

Date jam:

• First ingredient is dates

• No added sugar, no preservatives, no additives

• Just dates, lemon juice, cinnamon, salt

• The fruit IS the jam

• Costs maybe $3-4 in dates to make 1½ cups

Store-bought caramel sauce:

• Sugar, corn syrup, heavy cream, butter

• Often contains stabilizers and preservatives

• Requires careful temperature control to make at home

• Can crystallize or burn easily

• Costs $5-10 for a squeeze bottle

Date caramel:

• Just dates, water, salt, optional fat

• No added sugar, no cooking required

• Impossible to burn (you’re just blending)

• Never crystallizes

• Costs $3-4 in dates to make 1½ cups

Beyond the ingredients and cost, there’s the taste. Date jam and date caramel have complexity that refined sugar can’t replicate. That caramel-toffee depth. Those molasses notes. That fruit flavor underneath everything. It’s not one-dimensional sweetness - it’s layered, interesting, the kind of flavor that makes you take another bite to figure out what exactly you’re tasting.

Storage and Shelf Life

Both date jam and date caramel keep well in the refrigerator:

Storage:

• Use clean, airtight jars or containers

• Glass jars with tight lids work best

• Squeeze bottles work great for date caramel

Shelf life:

• 2 weeks in the refrigerator for both

• They might last longer, but the texture is best within 2 weeks

• If you see any mold or off smells, toss it

Freezing:

• Both freeze well for up to 3 months

• Freeze in small portions (ice cube trays work great)

• Thaw in the fridge overnight

• Texture might change slightly but flavor is still good

Texture changes:

• Date caramel thickens when cold - let it sit at room temperature for 10-15 minutes before using, or warm gently

• Date jam stays pretty consistent

• If either gets too thick, add a little water and stir (or blend for caramel)

I know this was overly detailed, but that’s how I like it. Hope it’s helpful!
- Ayesha

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Apple Date Jam Roses

This recipe is proof that impressive doesn’t have to mean complicated. Sometimes it just means knowing a good technique and having the confidence to try it. And while everyone appreciates flowers, everyone loves edible flowers more. So get to making these now!

INGREDIENTS:

For the date jam (makes extra for other uses):

• 2 cups pitted dates (about 12-15 medjool dates or equivalent deglet noor)

• 1 cup hot water (for soaking)

• 2 tablespoons lemon juice

• 1 teaspoon ground cinnamon

• Pinch of salt

For the apple roses:

• 2 sheets frozen puff pastry, thawed (17.3 oz package)

• 3-4 medium apples (red-skinned varieties like Honeycrisp, Gala, or Pink Lady work best - you want the red skin for the rose effect)

• Juice of 1 lemon

• 2 cups water

• 3-4 tablespoons date jam (from above)

• 2 tablespoons melted butter (for brushing)

• Powdered sugar for dusting (optional)

• Extra cinnamon for sprinkling (optional)

EQUIPMENT:

• Standard 12-cup muffin tin

• Microwave-safe bowl

• Sharp knife or mandoline

• Pastry brush

INSTRUCTIONS:

Make the date jam:

1. Soak dates: Place pitted dates in a bowl and cover with hot water. Let soak for 15-20 minutes until very soft.

2. Blend: Drain the dates (reserve the soaking liquid). Add dates to a blender or food processor along with lemon juice, cinnamon, and a pinch of salt. Blend until smooth and thick, adding 1-2 tablespoons of the reserved soaking liquid if needed to reach a spreadable jam-like consistency. You want it thick enough to hold its shape but smooth enough to spread.

3. Store: Transfer to a jar. You’ll use 3-4 tablespoons for this recipe and can save the rest in the fridge for up to 2 weeks for other uses.

Prepare the apples:

4. Prep the apples: Cut apples in half and remove the core. Slice very thinly - about 1/16 inch thick, almost translucent. A mandoline makes this easier, but a sharp knife works fine. You want the slices flexible enough to bend without breaking. Keep the red skin on - that’s what creates the rose effect.

5. Soften the apples: In a microwave-safe bowl, combine 2 cups water with the juice of 1 lemon. Add the apple slices and microwave for 3 minutes until the slices are pliable and soft enough to roll without breaking. Drain and let cool slightly until you can handle them.

Assemble the roses:

6. Prep puff pastry: Roll out your thawed puff pastry sheets on a lightly floured surface to smooth out any creases. Cut each sheet into 6 strips lengthwise (about 2 inches wide each). You should have 12 strips total.

7. Spread the jam: Spread about 1 teaspoon of date jam thinly along each pastry strip, leaving about ¼ inch at the bottom edge clean.

8. Arrange apples: Place apple slices along the top edge of each pastry strip, overlapping them slightly, with the red skin edge extending just above the top of the pastry strip. The apples should create a row of “petals.”

9. Fold and roll: Fold the bottom (clean) edge of the pastry strip up to partially cover the apple slices, but leave the rounded apple edges visible. Starting from one end, carefully roll up the strip. The apple slices will form the “petals” of the rose as you roll.

10. Place in muffin tin: Grease a 12-cup muffin tin with butter or cooking spray. Place each rolled rose into a muffin cup. The tin will help the roses hold their shape while baking.

Bake:

11. Brush with butter: Brush the top of each rose lightly with melted butter. This helps them brown beautifully.

12. Bake: Bake at 375°F (190°C) for 40-45 minutes until the puff pastry is golden brown and crispy. The roses should be firm to the touch and the pastry should be cooked through.

13. Cool: Let the roses cool in the muffin tin for 5 minutes, then carefully remove them and transfer to a wire rack.

Finish:

14. Dust with powdered sugar: Once slightly cooled, dust with powdered sugar and/or sprinkle with extra cinnamon if desired.

15. Serve: Serve warm or at room temperature. These are best the day they’re made but will keep for 1-2 days in an airtight container.

YIELD: 12 apple roses

TIPS:

• Apple variety matters: Use red-skinned apples for the best visual effect. The red skin creates the rose-petal look. Pink Lady, Honeycrisp, and Gala all work great.

• Slice thin: The thinner you slice the apples, the easier they are to roll and the better they look. If you have a mandoline, use it, but be careful. I sliced the tip of my finger in 2019 aaaand it was a blood bath. I threw my mandoline away.

• Don’t skip softening the apples: If you try to roll them without microwaving, they’ll crack and break. The brief microwave makes them flexible.

• Date jam consistency: It should be thick enough to spread but not so thick it’s hard to work with. If it’s too thick, add a tiny bit of water or lemon juice and blend again.

• Puff pastry shortcuts: Use store-bought. I repeat: use store-bought. Making puff pastry from scratch is a multi-day project. We’re not doing that.

• Make ahead: You can assemble these completely and refrigerate them (covered) for up to 4 hours before baking. Bake directly from the fridge, adding 5 minutes to the bake time.

• Freeze option: Assemble completely, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 10 minutes to the bake time.

• They shrink slightly: The puff pastry will puff up but also shrink back a bit as it bakes. This is normal.

• Muffin tin size: Standard muffin tin works perfectly. Mini muffin tins are too small, jumbo muffin tins are too big.

• No muffin tin? You can place them on a parchment-lined baking sheet, but they won’t hold their rose shape as well.

VARIATIONS:

• Pear roses: Use thinly sliced pears instead of apples.

• Add nuts: Sprinkle finely chopped pistachios or almonds on the date jam before adding the apples.

• Spice it up: Add cardamom or nutmeg to the date jam along with the cinnamon.

• Chocolate drizzle: Once cooled, drizzle with melted dark chocolate.

• Orange zest: Add orange zest to the date jam for a citrus twist.

• Vegan version: Use vegan puff pastry and brush with melted coconut oil instead of butter.

-Ayesha xx

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This recipe is my mom’s favorite. and my picky cousins. and my cousins even pickier cousin. as well as my cousins cousins random friend that showed up to our dinner. And the neighbour’s kid. Basically - everyone loves this.

I’ve consumed a decent amount of cornbread in my time living in the US. Classic cornbread. Sweet cornbread. Savory cornbread. Skillet cornbread. But this jalapeño cheddar version topped with onion date relish? This is the one that makes people ask for the recipe before they’ve finished their first piece. I posted it originally here, but it’s so good I have to repost for this series.

Jalapeño Cheddar Cornbread

INGREDIENTS:

For the cornbread:

• 1 cup cornmeal (medium or fine grind)

• 1 cup all-purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• 2 large eggs

• 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes)

• ½ cup (1 stick) unsalted butter, melted and slightly cooled

• 1½ cups sharp cheddar cheese, shredded (divided - 1 cup for the batter, ½ cup for topping)

• 2-3 jalapeños, seeded and finely diced (about ½ cup)

• Optional: ¼ cup corn kernels (fresh, frozen, or canned and drained) for extra texture

For serving:

• Onion date relish (from Recipe 15)

• Extra butter

• Honey (optional)

INSTRUCTIONS:

Prep:

1. Preheat oven: Preheat your oven to 400°F (200°C). If using a cast iron skillet, place it in the oven while it preheats so it gets nice and hot. If using a regular 9x9 inch baking pan, grease it well with butter.

2. Prepare jalapeños: Wearing gloves (trust me on this), cut your jalapeños in half, remove the seeds and membranes (this is where most of the heat is), and dice finely. If you want it spicier, leave some seeds in.

Make the batter:

3. Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

4. Mix wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, and melted butter until smooth.

5. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Do not overmix - some lumps are fine. Overmixing makes tough, dense cornbread.

6. Fold in cheese and jalapeños: Gently fold in 1 cup of the shredded cheddar, the diced jalapeños, and corn kernels if using. Again, don’t overmix. Just fold until everything is distributed.

Bake:

7. Prepare your pan: If using cast iron, carefully remove the hot skillet from the oven and add about 1 tablespoon of butter, swirling it around to coat the bottom and sides. If using a regular pan, you’ve already greased it.

8. Pour and top: Pour the batter into your prepared pan and spread it evenly. Sprinkle the remaining ½ cup of shredded cheddar over the top.

9. Bake: Bake for 20-25 minutes (cast iron) or 25-30 minutes (regular pan), until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be pulling away from the sides of the pan slightly, and the top should have some attractive cracks.

10. Rest: Let the cornbread cool in the pan for 5-10 minutes before slicing. This helps it set and makes it easier to cut clean pieces.

Serve:

11. Top with relish: Serve warm, topped with generous spoonfuls of onion date relish. You can also serve it on the side and let people add their own.

12. Optional additions: Butter, honey, or more relish. Honestly, this cornbread doesn’t need much, but some people like the honey-butter combo.

YIELD: 9-12 servings, depending on how you cut it

TIPS:

• Cast iron is ideal but not required: Cast iron gives you those crispy, golden edges that make cornbread special. But a regular 9x9 baking pan works perfectly fine - just grease it well.

• Don’t overmix: This is the #1 mistake people make with cornbread. Mix until just combined and accept that there will be lumps. Overmixing develops gluten and makes the cornbread tough and dense instead of tender and crumbly.

• Buttermilk matters: It adds tang and helps create a tender crumb. If you don’t have buttermilk, the milk + lemon juice substitute works great.

• Adjust the heat: If you’re sensitive to spice, use just 1 jalapeño or remove all the seeds. If you want it spicier, leave some seeds in or use 3-4 jalapeños.

• Cheese options: Sharp cheddar is classic, but you can use pepper jack for more heat, or a combo of cheddar and monterey jack, or even add some crumbled queso fresco on top.

• Make it ahead: This cornbread is best served warm, but you can make it a few hours ahead and reheat it in a 350°F oven for 5-10 minutes before serving.

• Leftovers: Store covered at room temperature for 1 day, or in the fridge for up to 4 days. Reheat in the oven or toaster oven - not the microwave, which makes it gummy.

• Freeze it: Wrap cooled cornbread tightly in plastic wrap and foil, freeze for up to 3 months. Thaw and reheat in the oven.

• The relish is the secret: Don’t skip the onion date relish. That’s what makes this memorable.

VARIATIONS:

• Add (halal) bacon: Crumble 4-6 strips of cooked bacon into the batter with the cheese.

• Mexican street corn style: Add corn kernels, cotija cheese, cilantro, and lime zest.

• Milder version: Skip the jalapeños and just make cheddar cornbread.

• Extra spicy: Add a pinch of cayenne to the batter or use serrano peppers instead of jalapeños.

• Herb it up: Add fresh chopped cilantro or scallions to the batter.

Shoutout to Khadijah who I met when I hosted a Morocco trip as she makes this often now too! Ask her about it hehe :)
- Ayesha

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Onion Date Relish

I have a jar of this in my fridge at all times now. Why? Because once you make onion date relish and realize it makes literally everything better, you can’t go back to life without it.

Eggs? Better with onion date relish. Burgers? Need this relish. Steak? Absolutely. That random leftover chicken breast you’re trying to make interesting? Onion date relish. Pasta, biryani, sandwiches, cheese boards, salads - everything gets an upgrade.

When you cook onions and dates together low and slow, the onions’ sharp bite mellows into deep sweetness. The dates caramelize into toffee-like complexity. They amplify each other’s natural sugars, balance each other’s flavors, and create this jammy, intensely savory-sweet relish that’s more than the sum of its parts.

And yes, it turns almost black. That’s not burning - that’s concentrated flavor. That’s what happens when you let dates and onions caramelize properly. Trust the process.

INGREDIENTS:

• 3 large red onions, thinly sliced (about 4-5 cups)

• 1 cup pitted dates (deglet noor or medjool), roughly chopped

• 2-3 tablespoons date paste (optional, for extra depth)

• 3 tablespoons butter

• 2 tablespoons honey

• 1-2 cups date water (water that dates were soaked in)

• 1 teaspoon sea salt, plus more to taste

• ½ teaspoon red pepper flakes (adjust to taste)

• ¼ teaspoon cinnamon (optional)

• Freshly ground black pepper to taste

INSTRUCTIONS:

Prepare the dates:

1. Soak the dates: Place your chopped dates in a bowl and cover with hot water. Let sit for 15-20 minutes until softened. Reserve this soaking water - this is your “date water” that you’ll use throughout the cooking process.

Make the relish:

2. Start with onions and date water: In a large, heavy-bottomed pan or skillet, add the sliced red onions and about ½ cup of the date water. Cook over medium heat, stirring occasionally, until the onions start to soften and release their liquid, about 5-7 minutes.

3. Add butter: Add the butter and let it melt into the onions. The onions should be soft and translucent now.

4. Add the dates and seasonings: Drain the dates (but save that water!) and add them to the pan along with the date paste (if using), honey, salt, red pepper flakes, cinnamon, and black pepper. Stir everything together.

5. Cook low and slow: This is the key step. Reduce heat to medium-low and let everything cook down slowly, stirring occasionally. As the liquid reduces, add more date water, about ¼ cup at a time. You want to keep the mixture moist enough to prevent burning but not so wet that it’s soupy.

6. Keep cooking: Continue this process for 30-45 minutes, adding date water as needed and stirring regularly. The mixture will get darker and darker as the natural sugars in the onions and dates caramelize. It will reduce significantly and become thick and jammy.

7. Watch the color: The relish will turn a deep, dark brown - almost black. This is exactly what you want. That dark color is concentrated caramelization, not burning. The darker it gets (without actually burning), the more complex and intense the flavor. (Actually… maybe burning it slightly will add another smoky flavor. Next experimental iteration!)

8. Final texture: You’re done when the relish is thick enough to coat the back of a spoon and hold its shape. It should be jammy and spreadable, not runny. The onions should be completely broken down and melded with the dates.

9. Adjust seasoning: Taste and adjust salt, pepper, or honey as needed. Some people like it sweeter, some like it more savory. Make it yours.

10. Cool and store: Let the relish cool to room temperature, then transfer to a clean jar. Store in the refrigerator for up to 2 weeks (if it lasts that long).

YIELD: About 1½-2 cups relish

TIPS:

• Low and slow is key: Don’t rush this. The slow caramelization is what creates the depth of flavor.

• Don’t panic about the color: Yes, it gets very dark. That’s caramelization, not burning. You’ll know if it’s burning because it will smell acrid. If it smells sweet and rich, you’re good.

• Date water is essential: Using the water the dates soaked in adds natural sweetness and helps the dates break down into the relish. Don’t throw it away.

• Onion choice matters: Red onions work best because they have natural sweetness that amplifies when cooked. You can use yellow onions, but avoid white onions - they’re too sharp.

• Adjust the heat: If you don’t like spice, skip the red pepper flakes. If you want more kick, add more or use fresh diced jalapeños.

• Consistency preference: If you like it chunkier, cook it for less time. If you want it smoother and more jam-like, cook it longer and mash it slightly with the back of your spoon as it cooks.

• Make a big batch: This stuff keeps well and you’ll use it constantly. Double the recipe and keep a jar in the fridge at all times.

• Vegan option: Use olive oil or coconut oil instead of butter.

What to Eat This With (A Non-Exhaustive List)

Breakfast:

• Scrambled eggs or omelets

• Avocado toast

• Breakfast sandwiches

• Hash browns or home fries

• Shakshuka

Lunch/Dinner Proteins:

• Burgers

• Hot dogs or sausages

• Grilled or roasted chicken

• Fried chicken

• Steak

• Lamb chops or kofta

• Salmon or other fatty fish

• BBQ / Brisket

Sides and Carbs:

• Jalapeño cheddar cornbread (recipe coming tomorrow!)

• Grilled cheese sandwiches

• Quesadillas

• Rice bowls or biryani (stir a spoonful in)

• Pasta

• Roasted vegetables

• Baked potatoes

• All breads

Cheese and Snacks:

• Cheese boards

• Crackers or crostini

• Mezze platters

• Samosas or pakoras

As a Base:

• Mix with tamarind paste for tamarind date chutney

• Thin with vinegar for a salad dressing base

• Mix with yogurt for a quick sauce

• Add to mayo for an elevated sandwich spread

I want to know what other things y’all will use it with - let me know!
- Ayesha

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Date Caramel + Chocolate Krispies

Rice Krispie treats are nostalgic, sure. But they’re also basically just marshmallows and cereal. They’re one-note sweet, they stick to your teeth, and they’re gone in two bites without leaving you satisfied.

These date caramel and chocolate krispies are what happens when you take that childhood classic and make it actually good. We’re ditching the marshmallows and making the base with brown butter, condensed milk, peanut butter, and date caramel. Then we’re adding a thick layer of date caramel on top - like a twix - and sealing it all with chocolate. Yum.

INGREDIENTS:

For the date caramel (make this first):

• 1 cup pitted dates (about 15-20 medjool dates)

• ½ cup hot water

• Pinch of sea salt

• 1 tablespoon butter or coconut oil (optional, for richness)

For the krispie base:

• 4 tablespoons butter

• ½ cup (about 150g) sweetened condensed milk

• ¼ cup peanut butter (smooth or crunchy - your choice)

• 3-4 tablespoons date caramel (from above)

• ½ teaspoon cinnamon

• ½ teaspoon sea salt

• 4 cups rice krispies cereal

• ½ cup marshmallow fluff (optional, for extra stickiness)

For the topping:

• ¼-½ cup date caramel (from above)

• 1½ cups chocolate chips (dark, milk, or semi-sweet)

• 1 tablespoon coconut oil

• Flaky sea salt for finishing (optional)

INSTRUCTIONS:

Make the date caramel:

1. Soak the dates: Place pitted dates in a bowl and cover with hot water. Let sit for 10-15 minutes until very soft.

2. Blend: Drain the dates (reserve the soaking liquid) and add to a blender or food processor. Add a pinch of salt and the butter or coconut oil if using. Blend until completely smooth, adding 1-2 tablespoons of the soaking liquid at a time if needed to reach a thick, spreadable caramel consistency. You want it thick like caramel sauce, not thin like a smoothie.

3. Set aside: You’ll use some of this in the base and the rest as a layer on top.

Make the krispie base:

4. Brown the butter: In a large pot or deep saucepan over medium heat, melt the butter and let it cook, swirling occasionally, until it turns golden brown and smells nutty. This takes about 3-5 minutes. Watch it carefully - it can go from brown to burnt quickly.

5. Add condensed milk: Pour in the condensed milk and stir constantly. Let this mixture cook together for 2-3 minutes, stirring constantly, until it starts to thicken and caramelize slightly.

6. Add flavorings: Stir in the peanut butter, 3-4 tablespoons of date caramel, cinnamon, and sea salt. Keep cooking and stirring for another 3-5 minutes until the mixture reduces down to a thick, caramel-like sauce that coats the back of your spoon. The mixture should be noticeably thicker and darker than when you started.

7. Add rice krispies: Remove from heat. Add the rice krispies (and marshmallow fluff if using) and stir quickly until every single krisp is completely coated with the caramel mixture. Work fast - the mixture will start to set as it cools.

Assemble:

8. Press into pan: Line an 8x8 or 9x9 inch pan with parchment paper, leaving overhang on the sides for easy removal. Pour the krispie mixture into the pan and press down firmly with a spatula or your hands (wet your hands slightly to prevent sticking). You want it packed tightly so it holds together when cut.

9. Add date caramel layer: Spread ¼-½ cup of the remaining date caramel evenly over the top of the pressed krispies. This is your Twix moment - that thick caramel layer that makes everything better. Use the back of a spoon to spread it evenly to the edges.

10. Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. (Alternatively, melt in a double boiler over simmering water.)

11. Add chocolate layer: Pour the melted chocolate over the caramel layer and spread evenly to cover completely. Use an offset spatula or the back of a spoon to create an even layer that seals everything in.

12. Finishing touch: If desired, sprinkle with flaky sea salt while the chocolate is still wet.

Chill and cut:

13. Refrigerate: Place the pan in the refrigerator for at least 2 hours, or until the chocolate is completely set and the whole thing has firmed up. Don’t skip this step - you need the chocolate to set properly for clean cuts.

14. Cut into squares: Using the parchment overhang, lift the entire slab out of the pan and place on a cutting board. Use a sharp knife to cut into squares or rectangles. For clean cuts, wipe the knife between each cut.

15. Serve: Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 1 week (if they last that long).

YIELD: 16-20 squares, depending on how you cut them

TIPS:

• Brown butter matters: Don’t skip browning the butter - it adds a nutty, caramel depth that elevates everything.

• Watch the caramel: The condensed milk mixture can burn easily. Stir constantly and don’t walk away.

• Date caramel consistency: Your date caramel should be thick and spreadable, not runny. If it’s too thin, it will make the krispies soggy.

• Press firmly: Really pack that krispie mixture down. The firmer you press, the better it holds together when you cut it.

• Chocolate tip: The coconut oil helps the chocolate set with a nice snap and makes it easier to spread. Don’t skip it.

• Make ahead: These actually get better after sitting in the fridge overnight - the flavors meld and the texture improves.

• Cutting cleanly: For the cleanest cuts, let the slab come to room temperature for 5-10 minutes before cutting. The chocolate will be less brittle.

• Peanut butter alternatives: Use almond butter, cashew butter, or tahini if you prefer. Each will give a slightly different flavor.

• Extra date caramel: Make a double batch of date caramel and keep the extra in the fridge for other uses - it’s incredible on ice cream, in coffee, or just eaten with a spoon.

• Marshmallow fluff: This is totally optional. The condensed milk mixture binds everything well on its own, but if you want extra gooey-ness, add it.

• Sea salt is key: Don’t skip the salt in the base or the flaky salt on top - it balances all that sweetness and makes the chocolate pop.

VARIATIONS:

• Add nuts: Stir in chopped peanuts, almonds, or pecans to the krispie mixture for extra crunch.

• Different chocolate: Try white chocolate, dark chocolate, or a mix of both.

• Swirl it: Swirl some extra peanut butter into the chocolate layer before it sets for a peanut butter cup vibe.

• Extra layers: Add a thin layer of peanut butter between the caramel and chocolate for even more Twix style.

Enjoyyyy
- Ayesha

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Chicken & Date Sausages

Most breakfast sausages are loaded with sugar, preservatives, and ingredients you can’t pronounce. When you make them yourself, you control exactly what goes in - and when you add dates, you get natural sweetness, binding power, and sustained energy without any of the junk.

These chicken date sausage patties are my go-to for suhoor prep. They’re on the sweeter side - that classic breakfast sausage vibe but healthier. The dates add caramel sweetness and help hold everything together. The apples add moisture and a subtle tartness. And the whole thing takes maybe 20 minutes to make a huge batch that you can freeze and use all month.

Chicken Date Sausage Patties

INGREDIENTS:

For the sausage patties:

• 1 lb ground chicken (or turkey)

• ½ cup dates, pitted and finely chopped (about 8-10 medjool dates)

• 1 small apple, finely diced (about ½ cup)

• 2 tablespoons maple syrup

• 1 tablespoon olive oil

• 1 teaspoon paprika (smoked or sweet)

• 1 teaspoon dried sage (or Italian herbs, thyme, or whatever you’re feeling)

• ½ teaspoon garlic powder (optional)

• ½ teaspoon onion powder (optional)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 egg (optional, for binding - I skip it but you can add if you want extra hold)

For cooking:

• Olive oil or butter for pan-frying

For serving (optional):

• Scrambled eggs

• Fresh tomatoes, sliced

• Greens (spinach, arugula, or mixed greens)

• Multigrain bread, toasted

• Hot sauce or maple syrup for drizzling

INSTRUCTIONS:

Make the sausage mixture:

1. Prep the dates and apples: Finely chop the dates into small pieces - they should be almost minced. Finely dice the apple into small pieces about the same size as the dates.

2. Combine everything: In a large bowl, add the ground chicken, chopped dates, diced apple, maple syrup, olive oil, paprika, dried herbs, garlic powder, onion powder, salt, and pepper. If using an egg for binding, add it now.

3. Mix thoroughly: Using your hands (this is the best way), mix everything together until well combined. The dates will start to break down and get sticky as you mix, which helps bind the mixture. Don’t overmix or the patties will be tough - just until everything is evenly distributed.

Shape the patties:

4. Form balls: Take about 2-3 tablespoons of the mixture and roll it into a ball. You should get about 12-14 patties from this recipe.

5. Flatten into patties: Gently press each ball down to flatten it into a patty about ½ inch thick. Don’t make them too thick or they won’t cook through evenly. Don’t make them too thin or they’ll dry out.

Cook the patties (choose one method):

Pan-frying method (my preferred method):

6. Heat the pan: Heat 1-2 tablespoons of olive oil or butter in a large skillet over medium heat.

7. Cook the patties: Working in batches if needed (don’t overcrowd the pan), add the patties to the skillet. Cook for 4-5 minutes on the first side without moving them - let them develop a nice golden-brown crust.

8. Flip and finish: Flip the patties and cook for another 4-5 minutes on the second side until cooked through and golden brown. The internal temperature should reach 165°F.

9. Rest: Transfer to a plate and let rest for a minute before serving.

Baking method:

6. Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

7. Arrange patties: Place the shaped patties on the baking sheet, leaving space between each one.

8. Bake: Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F).

Freezing instructions:

To freeze raw patties:

• Shape all the patties and place them on a parchment-lined baking sheet.

• Freeze for 1-2 hours until solid.

• Transfer to a freezer-safe bag or container, separating layers with parchment paper.

• Store for up to 3 months.

• Cook from frozen, adding a few extra minutes to the cooking time, or thaw overnight in the fridge.

To freeze cooked patties:

• Cook all the patties using either method above.

• Let cool completely.

• Place on a parchment-lined baking sheet and freeze for 1-2 hours until solid.

• Transfer to a freezer-safe bag or container.

• Store for up to 3 months.

• Reheat in a skillet over medium heat for 2-3 minutes per side, or microwave for 1-2 minutes until heated through.

Serve:

10. Build your breakfast: Serve the sausage patties with scrambled eggs, sliced fresh tomatoes, greens, and toasted multigrain bread for a complete, well-rounded breakfast. Drizzle with extra maple syrup or hot sauce if desired.

YIELD: 12-14 patties (serves 6-7 for suhoor, or fewer if you’re really hungry)

TIPS:

• Customize the flavors: This recipe is very flexible. Add fennel seeds for Italian-style sausage, cumin and coriander for a Middle Eastern twist, or cayenne for heat.

• Adjust the sweetness: If you want them less sweet, reduce the maple syrup to 1 tablespoon or skip it entirely. If you want them sweeter, add another tablespoon.

• Don’t skip the dates: They’re not just for sweetness - they help bind the patties and keep them moist.

• Apple alternatives: You can use pear instead of apple, or skip the fruit entirely (though it does add nice moisture).

• Binding options: The dates alone provide decent binding, but if your mixture feels too loose, add an egg or a tablespoon of breadcrumbs.

• Coating option: Roll the shaped patties in breadcrumbs or panko before cooking for extra crunch, though I prefer them plain for a healthier option.

• Make ahead: These are perfect for meal prep. Make a double batch on the weekend and freeze for easy suhoor all month.

• Cooking from frozen: If cooking from frozen, add 2-3 minutes per side for pan-frying, or 5-10 minutes for baking.

• They’ll shrink slightly: Like all ground poultry, these will shrink a bit as they cook, so don’t make them too small to start.

• Use a thermometer: Ground poultry must reach 165°F internal temperature to be safe to eat.

byeee hope you enjoy!
- Ayesha

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Date Seed Coffee (Qahwat Nawa al-Tamr)

Date seed coffee is exactly what it sounds like: a coffee-like beverage made from roasted and ground date seeds (also called date pits or stones). The seeds are roasted until they develop a deep, nutty flavor, then ground into a powder and brewed just like regular coffee.

In the Arabian region, particularly in the Gulf countries (UAE, Saudi Arabia, Kuwait, Bahrain, Oman, Qatar), date seed coffee has been consumed for centuries as “qahwat nawa al-tamr.” It’s traditionally prepared in the same way as Turkish coffee - the powder is added to water, brought to a boil until it foams, and served in small cups.

Date seeds make up about 10-15% of the total weight of a date fruit. With approximately 8 million tons of dates produced globally each year, that’s a massive amount of seeds that are typically discarded, used as animal feed, or left to waste. But in date-producing regions, people have long known that these seeds are far too valuable to throw away.

The Tradition: Why Older Generations Drink It

In the Gulf region, date seed coffee has been part of the culinary landscape for generations. It’s particularly popular among older people who drink it in the evening - precisely because it’s caffeine-free.

Unlike regular coffee, which can disrupt sleep and cause jitters, date seed coffee provides the ritual and flavor of coffee without the stimulating effects. For people who love the taste of coffee but can’t tolerate caffeine - whether due to age, health conditions, or simply wanting something to drink at night - date seed coffee is the perfect solution.

The tradition also speaks to a deeper cultural value: nothing from the date palm goes to waste. In regions where date palms are central to life and economy, every part of the tree and fruit is utilized. The fruit is eaten fresh or dried. The flesh is made into pastes and syrups. The seeds become coffee. The palm fronds are woven into baskets. The wood is used for construction. This is sustainability born not from trend, but from necessity and respect for resources.

Why Date Seed Coffee Is Good for You

It’s caffeine-free: Perfect for people who are sensitive to caffeine, pregnant or nursing, or who want a coffee-like drink in the evening without disrupting sleep. No jitters, no crash, no sleep disruption.

It’s packed with antioxidants: Date seeds contain extremely high levels of phenolic antioxidant compounds - even higher than many fruits and vegetables. These antioxidants fight inflammation, protect against chronic illness, and support overall health. Studies have found that date seed antioxidant levels are comparable to olive oil.

It has the perfect omega ratio: Date seeds are one of the few natural sources with an ideal ratio of omega-6 to omega-3 fatty acids. This combination produces omega-9, which is crucial for proper brain and heart function.

It provides true energy without the crash: Unlike coffee’s caffeine-induced jittery energy, date seed coffee gives you sustained, stable energy from its natural nutrients - without the subsequent crash.

It’s rich in minerals: Date seeds contain phosphorus, zinc, potassium, magnesium, calcium, and iron - all essential minerals that support bone health, immune function, and overall wellness.

It supports liver and kidney health: Research has found that date seeds have protective properties against liver and kidney damage, helping these organs function optimally.

It aids digestion: High in dietary fiber, date seed coffee supports healthy digestion and gut function.

It helps regulate blood sugar: Studies have shown that date seeds have potentially positive effects on diabetes and blood sugar regulation.

It’s non-acidic: Unlike regular coffee, which can cause stomach acidity and digestive discomfort, date seed coffee is gentle on the stomach.

It may benefit cognitive function: Research suggests that the high flavonoid content in date seeds may help reduce proteins associated with Alzheimer’s disease and support brain health.

INGREDIENTS:

• Date seeds from any variety of dates (save them as you eat dates or make other recipes)

• Water

• Optional: ground cardamom, cinnamon, or other spices

EQUIPMENT:

• Baking sheet

• Coffee grinder or food processor

• French press, coffee maker, or small pot for Turkish-style brewing

INSTRUCTIONS:

Prepare the seeds:

1. Collect and clean: Save your date seeds as you use dates. Rinse them thoroughly under water to remove any flesh or sticky residue.

2. Dry completely: This is crucial - the seeds must be completely dry or roasting won’t work properly. Pat them dry with a towel and lay them out on a baking sheet. Let them air dry overnight or for at least 12 hours. They should feel completely dry to the touch with no moisture.

Roast the seeds:

3. Preheat oven: Set your oven to 350°F (175°C).

4. Roast: Spread the dried seeds in a single layer on a baking sheet. Roast for 10-15 minutes, checking frequently. The seeds should start to brown and you’ll smell a roasted, nutty aroma. You can control how “roasted” you want them - lighter roasting gives a milder flavor, darker roasting gives a stronger, more coffee-like flavor. Watch them carefully as they can burn quickly.

5. Cool completely: Remove from oven and let the seeds cool to room temperature. They should be hard and brittle.

Grind the seeds:

6. Grind to powder: Once completely cool, add the roasted seeds to a coffee grinder or food processor. Grind until you get a fine powder, similar to coffee grounds. You may need to do this in batches depending on your grinder size.

7. Store: Store the ground date seed coffee in an airtight container. It will keep for several months.

Brew:

8. French press method: Use 2-3 tablespoons of date seed coffee per cup of hot water. Add to French press, pour hot (not boiling) water over, stir, let steep for 4-5 minutes, then press and pour.

9. Turkish coffee method: Add 1-2 heaped teaspoons of date seed powder per small cup of water to a small pot (or ibrik if you have one). Add optional spices like cardamom or cinnamon. Bring to a boil slowly, watching carefully. When it starts to foam and rise, remove from heat. Let it settle for a moment, then return to heat and bring to a foam again. Pour into small cups and let the grounds settle before drinking.

10. Coffee maker method: Use date seed coffee grounds in your regular drip coffee maker or pour-over setup, just as you would with regular coffee.

YIELD: Depends on how many seeds you’ve saved - start with at least 1 cup of seeds

TIPS:

• Save your date seeds over time as you eat dates or make other recipes - you’ll accumulate enough for a batch

• The longer you roast, the darker and more intense the flavor

• Mixing date seed coffee with regular coffee or tea creates a nice balanced blend with reduced caffeine

• You can add the same spices you’d add to Arabic coffee: cardamom, cinnamon, saffron, or cloves

• Date seed coffee has a slightly earthy, nutty flavor with notes similar to chicory

• It’s smoother and less bitter than regular coffee

• The powder can also be added to smoothies, baked goods, or used as a flavoring in desserts

Thanks for still reading and making these! More to come.
- Ayesha

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Date & Olive Oil Sweet Cream Ice Cream

Before dates, I had an ice cream obsession.

In 2020, when I moved back home, I made over 30 flavors in 6 months. Condensed Milk Butter Pecan. Birthday Cake. Dark Chocolate Chili. Gulan Jamun. I was addicted. And of course, I force-fed my family each experiment until they were so sick of “ice cream of the week” that I had to stop. But I love being a menace and so when I started experimenting with dates, the same game began again. So this recipe is a collaboration between my obsession past and my obsession current.

It combines the best ice cream base I’ve ever used - Jeni Britton Bauer’s sweet cream recipe - with dates and the most genius topping: crispy olive oil-fried dates with flaky sea salt. The result is creamy, not overly sweet, with deep caramel notes from the dates and this incredible textural contrast from the crispy, salty, olive oil-soaked date topping. You have to make this.

INGREDIENTS:

For the date ice cream base (adapted from Jeni’s):

• 2 cups whole milk

• 1 tablespoon plus 1 teaspoon cornstarch

• 3 tablespoons cream cheese, softened

• ½ teaspoon fine sea salt

• 1¼ cups heavy cream

• ⅔ cup sugar

• 2 tablespoons light corn syrup

• ½ cup date paste (about 8-10 medjool dates, soaked in ¼ cup warm milk with a pinch of salt, then blended smooth)

For the crispy olive oil dates:

• 10-12 medjool dates, pitted and halved

• ¼ cup extra virgin olive oil (use good quality - it matters)

• Flaky sea salt for finishing

INSTRUCTIONS:

Make the date paste:

1. In a small bowl, soak pitted dates in warm milk with a pinch of salt for 10-15 minutes until softened. Blend in a food processor or blender until completely smooth. Set aside.

Make the ice cream base:

2. Create the cornstarch slurry: In a small bowl, mix 2 tablespoons of the milk with the cornstarch until smooth. Set aside.

3. Prepare the cream cheese mixture: In a medium bowl, whisk the cream cheese with the salt until smooth. Set aside.

4. Combine and heat: In a large pot, combine the remaining milk, cream, sugar, and corn syrup. Bring to a rolling boil over medium-high heat and boil for 4 minutes exactly. Watch it carefully so it doesn’t boil over.

5. Thicken: Remove from heat and whisk in the cornstarch slurry. Return to heat and bring back to a boil. The mixture will thicken slightly. Remove from heat.

6. Add date paste: Whisk in the date paste until fully incorporated.

7. Temper the cream cheese: Gradually whisk the hot milk mixture into the cream cheese mixture until smooth and combined.

8. Chill: Pour the mixture into a gallon-sized zip-top bag and submerge in an ice bath until completely cool (or refrigerate overnight - I prefer overnight for best results).

9. Churn: Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions.

10. Freeze: Transfer to an airtight container and freeze for at least 4 hours or overnight for best texture.

Make the crispy olive oil dates:

11. Fry the dates: In a medium skillet, add the olive oil and the halved dates while the oil is still cold. Turn heat to medium. As the oil heats up, the dates will start to fry and absorb the oil. Cook for 5-7 minutes, turning occasionally, until the dates develop a crispy outer layer and are caramelized.

12. Season: Remove from heat and immediately sprinkle with flaky sea salt. Let cool slightly before serving.

Serve:

13. Assemble: Scoop the date ice cream into bowls and top generously with the warm crispy olive oil dates. The contrast between cold creamy ice cream and warm crispy dates is everything.

YIELD: About 1 quart ice cream + date topping

TIPS:

• Don’t skip the overnight freeze - it makes a huge difference in texture

• The cornstarch slurry and cream cheese are what make Jeni’s base so creamy and prevent ice crystals

• Use medjool dates for the topping - they’re soft enough to absorb the olive oil

• Make the crispy dates right before serving so they’re still warm

• If you don’t want to make ice cream from scratch, you can skip to the crispy olive oil dates and use them as a topping on store-bought vanilla ice cream - it will still be incredible

• Store leftover crispy dates separately and reheat in a pan before serving

• This ice cream base is endlessly adaptable - once you master it, you can make any flavor

19 more recipes to go!
- Ayesha x