In Muslim culture, dates are commonly consumed throughout the month of Ramadan to break the fast. They are a good source of fibre and minerals. They contain significant amount of fruit sugar but that makes them a good substitute for processed and artificial sweeteners.
There are so many delicious ways to include them in our diet but since the flavour is so beautiful in itself, I like to keep the dish around them simple to enhance their own deliciousness. This Medjool Dates and Onion Bread Recipe is as simple and quick to make as anything can be! But you shall be amazed at the powerful blend of flavours and textures it packs.
Here I used pita bread but you can also use pizza crust, any gluten free bread or even ciabatta bread to make crostini this way. I would recommend to keep the topping simple and as it is in this recipe because it’s a perfect amalgam of sweet, salty, creamy, caramel, and crispy with a burst of minty freshness in each bite.
If you don’t have or can’t find medjool dates, any other soft variety would do. If you have chosen a hard variety, soak them in hot water an hour or till they are tender before using for this recipe.
You can prepare ahead the flatbreads with topping and all, and simply shove them in the oven when required to serve. Cut them into wedges for easier handling. It’s an elegant, unusual and uber delicious snack for anytime of the day. It can also be served with a fruit smoothie or fresh salad for breakfast or Sehr time.
Cherish the beauty of simplicity!
1 medium onion
10-12 mehjool dates
3/4 cup cheddar cheese
2 tablespoons olive oil
A pinch salt
1/2 teaspoon coarsely ground black pepper
1/2 cup fresh mint leaves or your favourite herbs
This Is What You Do:
Peel and dice onion into 1/4 inch squares.
Remove stones from dates. And chop them roughly.
Heat 1+1/2 tablespoons olive oil in a frying pan. Add onions, fry them on medium low heat till golden and caramelised (not brown).
Add chopped dates and sauté another minute or two till the dates get somewhat soft.
Season with a pinch of salt and freshly ground black pepper.
Lightly grease an oven proof dish with the remaining oil. Place pita breads over the dish. Generously sprinkle cheddar cheese over the breads. Top with caramelised onions and dates. Bake for 2-4 minutes or till the bread is golden and crispy, cheese melts and toppings slightly charred.
Garnish with fresh mint leaves or your favourite herbs (Rosemary goes great with these flavours too). Serve immediately.