INGREDIENTS:
• Buckwheat - 200 g
• Dates - 100 g
• Butter - 50 g
• Fennel seeds - 0.5 tsp.
• Carnation - 3-4 pieces.
• Water - 400 ml
• Orange - 1 pc.
• Honey - 2 tbsp.
• Salt - 0.5 tsp.
PREPARATION:
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Grind fennel seeds and cloves in a coffee grinder.
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Dates cut into small pieces.
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Heat the butter in a frying pan, add spices and dates and fry over medium heat with constant stirring for 1 minute. Then pour buckwheat into the frying pan and fry for another minute.
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Top up the boiling water in the pan, cover and simmer for about 15 minutes.
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From an orange with a fine grater, remove the whole zest, add it to the buckwheat for a couple of minutes until cooked.
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Peel the orange from the peel, divide the half of the orange into 6-8 lobules.
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From the remaining half of the orange squeeze out the juice and mix it well with honey until smooth.
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Ready buckwheat with dates spread on plates, decorate with orange slices and pour orange juice with honey.
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