To prepare: toast and crush the cumin seeds. Zest one orange. Juice the four oranges and 2 lemons. Crack the cardamom pods.
For the samosas: chop the dates into small pieces and place in a small saucepan. Add the cumin and mixed spice, orange juice and 100g butter. Cook over a low heat for 15-20 minutes, stirring occasionally. Remove from the heat, stir in the orange zest then set aside to cool.
Cut the filo into 5cm wide strips. Melt the butter. Brush one strip of filo pastry with melted butter, lay another strip on top and brush again. Place one spoonful of the date mixture at the top and fold in triangles to enclose the filling. Place on a greased baking tray and brush with butter.
Preheat the oven to 190'C. Bake the samosas for 12-15 minutes until crisp and golden brown.
For the syrup: place the orange juice, lemon juice, sugar and cardamom pods in a saucepan. Heat gently to dissolve the sugar, then boil and reduce to a thick syrup. Allow to cool.
To serve: dust the samosas with icing sugar and finish with a drizzle of the citrus syrup.
«Try making this recipe using figs instead of dates and serve with a dollop of honeyed Greek yogurt.»
Crisp filo parcels stuffed with a date and orange filling served with a citrus syrup.