Somalian Dates Sambousa

Combine the dates, ghee, cardamom and nutmeg in a saucepan. Place over low heat and cook, stirring occasionally, until the dates break down to a paste. Take off the heat and set aside to cool.

In the meantime, prepare the dough. Combine the yeast and warm water in a cup. Mix until smooth then set aside for 15 minutes. Turn into a bowl then add the milk, sugar, salt, egg and oil. Gradually add the flour and stir to combine. When all the flour has been incorporated, knead the dough until soft and elastic. Cover the bowl with a clean cloth then put aside in a warm place for about 80 minutes, or until doubled in volume.

Knock the dough back then divide into two equal portions and roll out on a floured work surface until you have a rectangle about 25 x 38cm in size. Divide into nine equal squares then place about 2 tsp of the filling in the centre of each square and fold into a triangle. Use water to seal the edges as you bring them together.

Transfer to a lightly-greased baking tray and repeat this process with the remaining dough and filling. Place in an oven pre-heated to 170°C and bake for about 30 minutes, or until golden brown. Serve either warm or cold for a nice snack or to accompany a meal!