The origins of this recipe for a jamāliyya (جمالية) from The Sultan’s Feast go back to pre-Islamic times and it is related to a sweet pudding, known as hays (حيس) made by Bedouins with dried curds, clarified butter and dates.
In the Mamluk version (14th-15th c.), the dates are cooked down to a paste in butter, after which breadcrumbs are added. It is served with a sprinkling of castor sugar and pistachios. The consistency is reminiscent of a sticky toffee pudding, and the taste is just as addictive!
