Recipe Manuscript

رطب معسل

Name: رطب معسل
Prep time: PTPT1H
Cook time: PTPT1H
Yield: 100
Cuisine: Middle Eastern
Ingredients: 5 kg ripe, moist dates (use Medjool or other soft dates if necessary); 500 g blanched (peeled) almonds (about one almond per date); 1 kg natural honey; 60 ml rosewater; 2 g saffron threads; 200 g powdered sugar, finely ground; 1 pinch musk (optional; use vanilla powder as substitute if unavailable); 1 pinch camphor (food grade; omit if unavailable); 1 pinch spikenard (optional; substitute with a very small amount of dried lavender if unavailable)

"Candied Dates"

1200

From the treasured pages of Kitāb al-ṭabīkh

Written by Ibn al-Karīm, Muḥammad ibn al-Ḥasan

Medieval (500 - 1400)Middle Eastern Intermediate Dessert Snack

Original Recipe • 1200

Original Manuscript(circa Medieval, 500 - 1400)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

رطب معسل

"يؤخذ الرطب الجني الغريق فيبسط في الظل والهواء يوماً . ويؤخذ فينزع نواه ، ويجعل عوض كل نواة لوزة مقشرة . ثم يؤخذ لكل عشرة ارطال رطباً رطلان عسلاً فيغلى على النار باوقيتين ماء ورد ونصف درهم زعفران . ثم يلقى الرطب فيه ويحرك ساعة . ثم يرفع حتى يبرد . فاذا برد ذر عليه السكر المدقوق ناعماً المطيب بالمسك والكافور والسنبل . ويجعل في براني زجاج ، وينثر على رؤوسها من ذلك السكر المدقوق المطيب ، وتغطى ولا تفتح حتى يبرد الزمان وتدخل كوانين ."

English Translation

"Take ripe, fresh dates that have been washed, and spread them out in the shade and air for a day. Then take them and remove their pits, replacing each pit with a peeled almond. For every ten pounds of dates, take two pounds of honey and boil them with two ounces of rosewater and half a dirham of saffron. Then add the dates and stir for an hour. Then remove it from the heat and let it cool. Once cooled, sprinkle finely pounded sugar that has been scented with musk, camphor, and spikenard over it. Place the dates in glass jars and sprinkle more of the scented sugar on top. Cover them and do not open until the weather turns cold and the braziers are brought in."

Note on the Original Text

This recipe is written in the compact, direct prose typical of medieval Arabic culinary manuscripts—clear in sequence, sparing in detail, and assuming a practiced cook's familiarity with both ingredients and technique. Spelling and terminology reflect classical Arabic; terms like 'rṭb' (fresh dates) and 'barani' (storage jars) are specialized, while measurements are given in historical units such as 'ratl' (pound) and 'aqwiya' (ounce). The original recipe presumes access to luxury aromatics and expects cooks to adapt to the kitchen and climate—a wonderful glimpse into the resourcefulness and sophistication of medieval cooks.

Modern Kitchen Interpretation

Recipe's Origin

Kitāb al-ṭabīkh - Click to view recipe in book

Title

Kitāb al-ṭabīkh (1200)

You can also click the book image above to peruse the original tome

Writer

Ibn al-Karīm, Muḥammad ibn al-Ḥasan

Era

1200

Publisher

Maṭbaʻat Umm al-Rabīʻayn

Background

Step back into the sumptuous kitchens of the medieval Islamic world with this early collection of culinary wisdom. Savor recipes, tips, and gastronomic secrets that once delighted the palates of princes and poets alike.

Kindly made available by

NYU/ American University of Beirut

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the hands of Ibn al-Karim, a distinguished food author in medieval Mosul, around the late 12th to early 13th century—a blossoming era for culinary refinement in the Arab world. Dates, almonds, honey, and perfumed sugars were iconic luxury ingredients, evoking both health and celebration at elite tables. These preserved date confections were considered a delicacy, often reserved for colder months when fresh fruit was scarce. This recipe also reflects the cosmopolitan flavors of the medieval Islamic world, where imported spices and aromatics like saffron, rosewater, and musk were treasured for their health benefits and their ability to elevate simple sweets to new heights of indulgence.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Ibn al-Karim's day, this recipe would have required a stone mortar and pestle to grind the musk, camphor, and spikenard into perfumed sugar, as well as a sturdy steel or copper pan for simmering the honey syrup. Glass jars or ceramic urns (barani) were used for storing the finished treats, preserving their fragrance and freshness over months. A sharp, small knife would have been used to pit the dates and stuff them with almonds—a task that was likely done by hand for utmost care and uniformity.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr

Cook Time

1 hr

Servings

100

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

11 lb ripe, moist dates (use Medjool or other soft dates if necessary)
1.1 lb blanched (peeled) almonds (about one almond per date)
2.2 lb natural honey
1/4 cup rosewater
1/16 oz (approx. 1/2 tsp) saffron threads
7 oz powdered sugar, finely ground
1 pinch musk (optional; use vanilla powder as substitute if unavailable)
1 pinch camphor (food grade; omit if unavailable)
1 pinch spikenard (optional; substitute with a very small amount of dried lavender if unavailable)

Instructions

To prepare this delectable historical treat, begin by selecting ripe, fresh dates—specifically those that are very moist and at their peak sweetness.
Lay them out in a cool, shaded, and well-ventilated area to air out for about a day, which slightly dries their outer skin and enhances their texture.
Next, carefully pit the dates and, in place of each pit, tuck in a blanched almond.
For every 11 lb of dates, take 2.2 lb of good-quality honey.
Place the honey in a pot with about 1/4 cup of rosewater and 1/16 oz (about 1/2 tsp) of saffron.
Bring this fragrant syrup to a gentle boil, then stir in the stuffed dates.
Let them simmer and absorb the flavors for about an hour, stirring occasionally.
Remove the pan from heat and allow the mixture to cool completely.
Once cooled, dust the dates generously with finely powdered sugar that has been scented with a pinch each of musk, camphor, and spikenard (if available), then arrange them in glass jars for storage.
Sprinkle an extra layer of the aromatic sugar on top, seal well, and store in a cool place until the weather is cold—then enjoy as a luxurious treat.

Estimated Calories

160 per serving

Cooking Estimates

You will need about 1 hour to cook the honey syrup and dates, and about 1 hour to prepare the ingredients and stuff the dates. This recipe makes about 100 servings, and each serving has around 160 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.