My friend Emmanuel shared with me this simple recipe from Egypt called Agwa, a type of date spread. His mom used to make it for him for breakfast or lunch, served on pita bread. It’s also used as a filling for cookies. Here’s how you make it…
Recipe for Agwa
Makes about 1 1/2 cups
Dates – 1 pound (454 g.)
Butter 3 – 4 T. (56 g.)
(Use only 3 T. Butter if it’s for a cookie filling)
Cinnamon (to taste, about 1 t.)
Sesame Seeds (1 – 2 T.)
1. Boil enough water to cover the dates. Place the dates in a heat-safe bowl and cover with boiling water. Let sit for about 15 minutes. This makes it easier to remove the skin.
2. Peel the skin off the dates and remove the pits.
3. Place butter in a frying pan over medium to low heat and let it melt enough to coat the pan. Then add the dates.
4. Cook the mixture and stir using a wooded spoon, pressing down on the dates. The goal it to get a smooth mixture. I used a wooden spatula with a squared off edge. It helps to break down the dates. I also started with 3 T. butter but added another tablespoon to help soften the dates.
5. Once it’s all a paste you can place it in a jar or glass container. I made some with cinnamon, some without. The darker paste in the photo below has cinnamon.
Serve on slices of pita.
Notes: According to Amira’s Pantry, you can keep Agwa in the refrigerator for up to 4 -6 months and in the freezer for a year. She used Deglet Noor dates, I used Medjool dates from Trader Joe’s. Her mom also made her Eggs with Agwa when she was a kid. It sounds delish!
Many thanks to Emmanuel Aghazarm for sharing this recipe with us!
This article was posted on Saturday, May 5th, 2018 at 9:01 pm and is filed under Agwa - Date Spread, Breakfast and Brunch, Countries & Cultures, Egypt, Egyptian Cuisine, Lunch, Mama Lisa, Middle Eastern Cuisine, Recipes of the World, Sudan. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
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