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Soft, sweet dates are ripe with tradition

Demand rises during month of Ramadan

Mohammad Tahmili, owner of Tabrizi Bakery in Watertown, toasts flour for ranginak, a Persian date cake spiced with cardamom and cinnamon. “The aroma gives a nice flavor,’’ he says. Mohammad Tahmili, owner of Tabrizi Bakery in Watertown, toasts flour for ranginak, a Persian date cake spiced with cardamom and cinnamon. “The aroma gives a nice flavor,’’ he says. (Erik Jacobs for The Boston Globe)
By Omar Sacirbey
Globe Correspondent / August 19, 2009

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CAMBRIDGE - On a recent summer afternoon, the subject of dates suddenly interrupts the pre-dinner quiet at Cafe Baraka. “Medjools are the best,’’ declares Yahya Robinson, referring to a variety of dates introduced to California in the 1920s from Morocco. (Full article: 979 words)

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