Basra is a city famous for its expansive date palm groves. It inspired me to make this dessert, in which the dates become the tart shell, cradling freshly strained yogurt swirled with honey and walnuts. If you do not have a need for this type of presentation, just mash all of the ingredients together for a snack. This is for two people but you can adjust it for more.

1 1/2 cups of dates for 2 shells
1 handful of oats
1 1/2 cups yogurt
1 T of honey
1 tsp of rosewater
1/3 cup chopped walnuts
Garnish: a few whole walnuts

Put the yogurt in a coffee filter or a double layer of cheese cloth to strain overnight.
Preheat the oven to 375˚ F.
Pit the dates, and then mash them up.
I use my hands, and add a tablespoon of hot water to moisten them.
Add the oatmeal and walnuts and stir until the dates hold together.
Butter and flour the tart shells for easier removal.
Fit the date mixture into the shell.
Bake for about 10-15 minutes until they puff up a little and form a crust.
Cool completely.
Mix the drained yogurt, honey, and rosewater.
Fill the date shells with the yogurt mixture.
Form a little oasis in the middle, and fill it with honey.
Toast the walnuts, and fill the little oasis of honey with the crunchy nuts.