Maybe it’s because I’ve just been making baklava, but this year I’m looking at Easter in a whole new light. Instead of fluffy, coconut-covered lamb cakes and marshmallow bunnies, I’ve got the flavors of the Levant on the brain. So my thought is, why not do something different this Easter?
Now that’s what I call a taste of the Holy Land! One quirk about this recipe is that it asks for store-bought/custom-ordered date syrup. Pish posh. Date syrup couldn’t be easier to make. Simply take a cup of pitted dates and put them in a small sauce pan with water to cover. Add a pinch of cinnamon and half a teaspoon or so of vanilla extract and simmer for half an hour. Puree in a blender, thin with additional water if necessary. Done!