DATES WITH CARDAMOM COFFEE SYRUP OVER YOGURT (for four)

Traditional Arab flavors in a recipe from Moro Restaurant in London

2 cups (about 14 ounces) whole or pitted Medjool dates

2 cups freshly made espresso, or 5 rounded teaspoons instant espresso powder, such as Medaglia d’Oro, dissolved in 2 cups boiling water

1 teaspoon sugar

20 green cardamom pods, lightly crushed

one 3-inch cinnamon stick, broken in half

1 cup thick whole-milk yogurt, preferably Greek, for serving

1. If necessary, pit dates: slit each date down one side and remove and discard pit.  Put dates in a heatproof bowl.

2. Bring espresso, sugar, cardamom pods, and cinnamon stick just to a boil in a small saucepan. Pour over dates and cool to room temperature, then steep, covered and refrigerated, overnight (the dates can steep for up to 2 days).

3. If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl for 1 hour. Discard liquid.

4. Serve chilled dates with some syrup over yogurt.

SERVE WITH:  Hazelnut buttons