Arabic : teen
There is something very interesting about the fig. although it is mentioned only once in the Quran, where it is mentioned is the beginning of a whole chapter called the fig. the fig is so significant that it is something that Allah swears by. the great classical Islamic scholar of medicine , also known as the doctor of the heart, Ibn Jawziyah, may Allah have mercy on his soul ameen, says this “swearing” is because of the great benefits and uses of figs.
The fig is a delightful creation, a velvet sack full of juicy goodness that is readily available in our local Portobello Market, however as a family we yearn for the holidays when we can travel to warmer lands and the figs fall fresh off the trees.
Surat At-Tīn (The Fig) – سورة التي
Surat 95 verse 1
“ By the fig, and the olive, “ Pickthal translation
“I swear by the fig and the olive,” Shakir translation
Karimah’s Cuisina Raw Date and Fig Cheesecake
This delicious dessert is dedicate to my dear friend Nasra Sharif who made me aware of Secret Squirrel, the raw cook.
I promised Nasra that we would make this dessert as soon as we cook get enough fresh figs
Lo and behold last week in the local market they were selling them by the box fresh from Turkey where she was on vacance at the time
This recipe is our version of the original, the exotic spice girls we are, and we added more and different spices for that extra je ne c’est quoi.
And if you can’t eat dessert without tea like me, then please let me advice you that this cheesecake is perfect with earl grey tea, no sugar or honey required as the pudding is sweet enough.
You will need a 10” diameter sponge tin with a base that comes away,
You will need a food processor or a large mortar and pestle to mash the ingredient, you will need jug blender or hand held blender to make coconut cream topping.You will need a freezer
Fruit and Nuts Base
1 cup walnuts
1/2 cup almonds
4 tbsp desiccated coconut
4 tbsp flaxseeds
1 cup dried figs
1 cup Shalabi dates from Madinah (stones taken out)
4-5 tbsp water
2 tsp cinnamon
2 tsp nutmeg
2 tsp cardamom
Coconut Cashew Cream Topping
1 cup cashews (soaked in water overnight)
1 cup coconut milk
1 cup desiccated coconut
4 tbsp maple syrup
1 tsp vanilla bean paste
- Make the base,mix all base ingredient together in a bowl and blitz in processor half the amount at a time until the mixture sticks together when pressed between the fingers.
- Pour mixture into tin and carefully press firmly using the back of a large spoon or spatula until base is completely flat and even.
- . Put remaining half of dried fruit and buts an spices and water in food processor and repeat.
- When the base is completely covered put in the freezer to set, and get on with making the coconut cream topping
- For the coconut cream topping ,drain the soaking water off the cashews and place the cashews in a jug blender cashews and pulse blend for a a minute.
- With the blender still running on a low speed, slowly add the coconut cream, honey and vanilla bean paste.
- Keep blending until the mixture becomes smooth and creamy.
- Add the desiccated coconut and pulse to blender together, this will give the topping a lovely coconut texture.
- Carefully take the date, fig, nut base out of the freezer and gently pour on the coconut cream cashew layer.
- Add the slices of fig and nut back into the freezer for 2 hours to set.
- When ready to eat,slice the cheesecake while hard with a sharp knife dipped in hot water to get sharp edges.
- Slices can be kept in the freezer until required. It only take 15 minutes to defrost.