Carefully stone the dates by lifting the stem from the fruit and gently pulling it out - this method will leave the fruit intact. Rinse the dates if desired then arrange in circles on a small plate and put aside.
Heat the butter in a frying pan until it begins to bubble and carefully add the flour a little at a time until the mixture forms a roux, neither too thick nor too thin. Once the colour is a deep gold, sprinkle in cinnamon and cardamom and mix throughly.
Remove from heat and dizzle the roux over the dates. Leave to cool and set. Serve as part of a lunch or dinner menu or with coffee (gah-waa).

>From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari