During Ramadan, there is nothing better than eating dates for Suhoor as dates are both extremely filling and have a high water content, ensuring that no dehydration is experienced during the fast. This recipe offers a mouthwatering and quick-to-bake solution. A cross between a crumble and tart, these dates can be made and stored in advance for Suhoor, or alternatively, as a pick-me-up for Iftar. 10 ounces (2 cups) pitted dates, coarsely chopped dates (the juicier and softer the dates, the better the results). 1/2 cup walnuts, finely chopped 1/4 cup sugar 1 1/2 cups all-purpose flour 1 1/2 cups old-fashioned oats, uncooked 1 cup packed brown sugar 1 teaspoon baking soda 3/4 cup (1 1/2 sticks) marga- rine or butter, softened 1. Preheat oven to 350 degrees F. In a 2-quart saucepan, heat dates, walnuts, sugar, and 1 1/4 cups water to boiling over high heat. Reduce heat to low; simmer, uncovered, 10 to 15 minutes, until dates are soft and mixture is thick, stirring occasionally. Set aside. 2. Meanwhile, in a large bowl, combine flour, oats, brown sugar, and baking soda. With hand, knead in margarine or butter until dough forms. Press half of dough evenly in bottom of 13” by 9” metal baking pan. Bake 15 minutes or until pale golden. 3. Spread date mixture evenly over hot crust. Sprinkle remaining oat mixture on top. Bake 25 minutes longer or until golden. Cool completely in pan on wire rack. When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces. Yields: 32 bars.
