Date Fudge Dessert – ‘afoosa

This date fudge dessert by Sarah Al-Hamad and published in her gorgeous cookbook “Cardamom and Lime” was a childhood favorite of hers.  She learned to make ‘afoosa with her friend’s Aunt, who was famous for it.  Originally this recipe calls for soft and syrupy Saudi dates, but you can use our soft and gooey Medjool dates instead!   Sarah says not to skip toasting the flour as it greatly affects the taste.



  • 9 oz Dates, pitted
  • 5 oz. plain flour
  • 6 fl oz. vegetable oil


Fork mash the dates, until soft.

Toast the flour in a large saucepan over a medium heat (it will toast more evenly if you use a large pan). Stir regularly until you the see the flour is golden brown and smells woody.  This can take up to 15 minutes.

Pour in the oil and stir well until you have a brown paste then add the dates and combine well.  Keep over the heat for a few more minutes, until the mixture is perfectly fused and the bottom of the pan is clean  (that’s the test!).

Remove from the heat and with a spoon spread out on a plate.  Best served warm.  Sarah likes to pour cream over it too.

You can use a little bit of oil to reheat the afoosa when it hardens.

Recipe graciously shared with us by Sarah Al-Hamad.  Check out her other gorgeous cookbook devoted entirely to dates: “Sun Bread and Sticky Toffee” available on Amazon.

2 replies on “Date Fudge Dessert – ‘afoosa

    • Joan Smith

      Hi Patricia, Yes absolutely they can be stored and frozen. In fact we encourage it, freezing is the optimum way to prolong the freshness of dates. Dates can be kept frozen for up to 3 years.


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