Saada’s Ajawa

For the dough

• 1 kg plain white flour
• 1 teaspoon salt
• 400

• combine the flour, butter, sugar & spices together in a bowl & mix
• add the milk or yoghurt & stir well to bind the pastry ingredients together, then rest for 1-2 hours
• make the filling by pounding the stoned dates with milk or margarine to get a soft, spreadable paste
• when pastry is well rested, cut into 4 & roll each quarter into