Iftar Dates and Walnut Couscous Parcels

Steps

1. 1

   Toast and cook the couscous

   • Heat 2 tablespoons (30 ml) ghee in a medium saucepan (3-quart / 2.8 L) over medium-high heat.
   • When the ghee is shimmering, add 1 cup (200 g) pearl couscous and stir constantly for 2 minutes until lightly toasted and fragrant.
   • Carefully add 1.5 cups (360 ml) vegetable or chicken stock—it will bubble slightly.
   • Bring to a boil, then immediately reduce the heat to medium-low and cover with a tight-fitting lid.
   • Simmer for 10 minutes, undisturbed, until the couscous is tender and has absorbed all the liquid.
   • Remove from heat, keep covered, and let rest for 2 minutes to finish steaming.

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   Ready when: All liquid is absorbed, couscous grains are tender and separate easily when fluffed with a fork

   Tip: Toasting the couscous before adding liquid brings out a subtle nutty flavor and helps the grains stay fluffy and separate.

2. 2

   Cool and prepare the filling

   • Fluff the hot couscous gently with a fork and transfer it to a large mixing bowl.
   • Let it cool to room temperature, stirring occasionally, for about 8-10 minutes—this helps release steam and cool it faster.
   • Once cooled, add 2/3 cup (100 g) finely chopped dates, 2/3 cup (80 g) finely chopped walnuts, 1/2 teaspoon (1 g) ground cinnamon, 1/4 teaspoon (0.5 g) ground cardamom if using, 1/4 teaspoon (1.5 g) salt, and black pepper to taste.
   • Fold these ingredients gently into the couscous until evenly combined.
   • Taste a small spoonful and adjust salt, cinnamon, or cardamom to your preference.

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   Ready when: Couscous has cooled to room temperature; filling is evenly mixed and aromatic

   Tip: This cooling step is crucial—if you assemble with warm filling, the phyllo will become limp and hard to work with, and it won't fry crisply.

3. 3

   Assemble the phyllo parcels

   • Arrange a large, clean, dry work surface (at least 12×12 inches / 30×30 cm).
   • Place the stack of 12 phyllo dough sheets on the surface and loosely cover them with a damp kitchen towel or plastic wrap—phyllo dries out quickly and becomes brittle if exposed to air.
   • Set out a small bowl with 3 tablespoons (45 ml) melted ghee and a pastry brush.
   • Remove one phyllo sheet from under the towel and place it on the work surface.
   • Brush the entire sheet lightly and evenly with ghee using about 1 teaspoon per sheet—don't soak it, just a thin coating.
   • Place about 3-4 tablespoons (1/4 cup / 60 ml) of the cooled couscous filling along one of the short ends of the sheet, leaving about 1 inch (2.5 cm) of space from the top and sides.
   • Fold the two long sides of the phyllo sheet inward, partially covering the filling.
   • Starting from the end with the filling, roll the sheet tightly toward the opposite end, tucking and rolling as snugly as you can without tearing the dough.
   • The finished parcel should be about 4 inches (10 cm) long and 1.5-2 inches (4-5 cm) wide.
   • Place the rolled parcel seam-side down on a clean, dry plate.
   • Repeat with the remaining 11 phyllo sheets and filling, layering the parcels so they don't stick together.
   • You should have 12 parcels total.

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   Ready when: 12 tightly rolled parcels, seam-side down, ready to fry; phyllo is pliable but not soggy

   Tip: Work quickly but carefully—phyllo tears easily when dry, so keep unused sheets covered. If a sheet does tear, simply patch it with a small piece of phyllo brushed with ghee. Don't worry about perfection; the parcels just need to hold their shape when frying.

4. 4

   Pan-fry the parcels until golden

   • Heat 3 tablespoons (45 ml) ghee in a large skillet (10-inch / 25 cm diameter) over medium heat.
   • Once the ghee is shimmering and hot but not smoking, carefully place 6 of the phyllo parcels seam-side down in the skillet—they should fit in a single layer without crowding.
   • Fry the first side for 3-4 minutes without moving them, until the bottoms are deep golden brown and crispy.
   • You should hear a gentle sizzle; if it's too loud or browning too fast, lower the heat slightly.
   • Carefully flip each parcel using a thin spatula, and fry the other side for 2-3 minutes until also deep golden and crispy.
   • Transfer the finished parcels to a serving platter or paper towels to drain briefly.
   • Return the skillet to medium heat, add the remaining 3 tablespoons (45 ml) ghee, and repeat with the remaining 6 parcels, frying until golden on both sides.

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   Ready when: Parcels are deep golden brown and crispy on both sides, with a gentle sizzle when added to the ghee

   Tip: Don't crowd the skillet—parcels need space to fry evenly on both sides. If bottoms aren't golden and crispy after 3-4 minutes, increase heat slightly. If they brown too fast, lower heat so insides have time to warm through.

5. 5

   Serve warm

   • Arrange the golden phyllo parcels on a serving platter or individual plates.
   • They can be served warm or at room temperature.
   • For iftar or a festive spread, serve alongside a cool yogurt-based dip (such as labneh mixed with fresh herbs), extra olive oil for dipping, or a simple side salad.
   • Enjoy them immediately for the best crispness.

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   Tip: These parcels are best enjoyed within 30 minutes of frying while they're still crispy. If they sit for more than an hour, they'll soften. You can reheat them in a 350°F (175°C) oven for 5-7 minutes to re-crisp them.