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Ingredients: For the pastry: 300 grams Flour, 3 tablespoon oil, salt, water as required.
For the filling: 500 grams dates, 250 grams almonds, 250 grams walnut kernel, 250 grams raisins, 150 grams brown sugar, 10 cloves. For the milk of almonds: 300 grams almonds, water as required.

Method: Prepare the milk of almonds at least three days before.
Mince or finely chop the almonds, put them in a glass or ceramic bow and cover with water - at least two fingers above the surface – and keep in the fridge until its use. Prepare the pastry, mixing the flour with the oil, a pinch of salt and just enough water to obtain a soft dough. Knead for about ten minutes and roll out
Cut out four disks of 28-30 cm. Diameter. Brush over with the milk and bake for 15-20 minutes.
In the meantime cut the stoned dates in small pieces and mix with the ground almonds and walnuts, the raisins, the sugar and the crushed cloves. In a baking dish with high borders alternate the pastry disks and the fruit mixture finishing with the fruit on top. Pour over the milk of almonds and bake for one hour at a very low heat. Serve after one day. You can keep in the fridge for some days. You can decorate with honey, almonds, walnut kernels and dates.

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