This preserve must be made with fresh dates – the red or yellow varieties which occasionally appear in Greek shops. They are hard and sour and are called zaghlouli. Treated in the following manner, they are totally different from the dried dates with which people in the West are so familiar.
Peel the dates carefully. Boil them in enough water to cover for about 1 hour, or until they are very soft. Drain them, reserving the water, and remove the stones.
Measure the date liquor and make up to