The dates in Morocco are unbelievably rich, moist, and flavorful. There are so many different kinds. My favorite are Barhi—soft, sweet, and chocolatey. We bought a bag of them in the medina and savored every bite as we walked back to our riad.
Barhi are what I used for the following recipe, but Medjool or any other large, sweet date will do. The combination of the toasted sesame milk and rosewater water feels ethereal yet nourishing—like it is rebuilding some inner sanctum and filling the well of world-weariness within me. For a version of this milk that is more sensual and enlivening, use Orange Blossom Water in the place of the Rosewater and Coriander in place of the Cardamom.
