Muslim Festivals and Ceremonies — Page 25
ALKALAIJAH (EID DISH). Flour 1 Kg. . Corn Oil 3 cups. . Salt 1 table spoon. . Ground cardamom ½ tea spoon. . Yeast 1 tea spoon. . Dates 8 ounces. . Crushed almonds 4 ounces. . Crushed coconut 4 ounces. . Eggs. Sugar 2. 2 ounces. . Mix flour, 2½ cups of oil, pinch of cardamom and yeast in a bowl. Add sufficient water to make it into a paste, neither too hard nor too soft. Leave the dough for half an hour. . Clear the dates of stones, crush them a little and put them in a pan with small amount of oil and heat it on a low flame. Turn them over to avoid burning. . Take the pan off when they are soft and crispy. Add a pinch of cardamom or as desired, and leave it in a bowl. This is one of the fillers. . Take crushed almonds in a second bowl, add a little sugar and a pinch of cardamom or as desired. This is also a filler. In the third bowl put some crushed coconut. Add a little sugar and a pinch of cardamom or as desired. . This is also a filler. . Take the dough made earlier and make small balls of it. With the help of a roller, flatten them into round shapes. Place a small amount of mixture from either of the bowls in the centre of each, fold it, join the ends and turn and press the ends so as to seal them completely. . Beat and whisk the eggs in a bowl. With a pastry brush apply the egg on the surface of each pastry and place them in a preheated oven, gas marked 5c, until baked. (15 to 20 minutes). 25