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:
1. Grind fennel seeds and cloves in a coffee grinder.
2. Dates cut into small pieces.
3. 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.
4. Top up the boiling water in the pan, cover and simmer for about 15 minutes.
5. From an orange with a fine grater, remove the whole zest, add it to the buckwheat for a couple of minutes until cooked.
6. Peel the orange from the peel, divide the half of the orange into 6-8 lobules.
7. From the remaining half of the orange squeeze out the juice and mix it well with honey until smooth.
8. Ready buckwheat with dates spread on plates, decorate with orange slices and pour orange juice with honey.
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