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After butter/roux cools, pour into a large bowl with dates/figs, chopped nuts, 1/8 cup pureed candied ginger, 1/2 cup raw honey, 1 tsp ground black peppercorns, 1 whole nutmeg pod ground, 1 tsp ground cinnamon, 1 tsp ground green cardamom, 1 tsp ground turmeric, 1 tsp ras el hanout, 1 tsp ground Tonka bean (optional if you can't get it), 3 tsp rose water, 1 tsp orange water, 1 tsp ground coriander. And hand knead until well combined and jam gets a light sheen. Set in fridge for about 20-25 minutes to firm it up so it's easier to roll in reserved crushed pastachios....pic of finished product comes after mine set and get rolled

 

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