Cooking time

• Grind the kadaifi dough a little finer with the pulse knob of your food processor.
  Melt the margarine in a pan.
  Put the dough, margarine and flour together in a bowl with salt and pepper.
  Mix well.
  Let rest until you need it.
• Finely chop the onions and garlic. Fry them very gently in the olive oil until soft and lightly browned.
  Cut the vein out of the leaf of the palm cabbage and then cut the leaf into strips.
  Pit the dates and cut them into cubes.
• Add the palm kale to the onion mixture. Fry for a few minutes. Add the ras el hanout and the dates.
  Let it season with the lid on the pan for a while. And add salt and pepper to taste.
• Preheat the oven at 180 degrees.
  Line a baking dish with half of the dough. Press down very well.
  Spoon the palm cabbage mixture on top and divide evenly over the dish.
  Now cover with the second half of the dough. Press this down well as well.
  Place a few pieces of margarine spread over the top of the dish.
  Seal tightly with aluminum foil (otherwise the top will harden and you don’t want that).
  Place in the oven for 20 minutes. Then remove the aluminum foil and bake for a while until the top is slightly browned.