📝 About This Recipe
Inspired by the sun-drenched markets of the Middle East, these stuffed dates are a quintessential Pareve delicacy that balances natural sweetness with a satisfying crunch. Each Medjool date is hand-stuffed with a fragrant blend of toasted walnuts and pistachios, then finished with a shimmering glaze and a hint of sea salt. These nutrient-dense treats are perfect for a festive Shabbat table or as a sophisticated, dairy-free conclusion to any multi-course meal.
🥗 Ingredients
The Dates
- 24 pieces Medjool Dates (large, plump, and pitted)
The Nut Filling
- 1/2 cup Walnut halves (toasted and roughly chopped)
- 1/4 cup Shelled Pistachios (unsalted and finely slivered)
- 1/2 teaspoon Ground Cinnamon (high-quality Ceylon preferred)
- 1/4 teaspoon Ground Cardamom (freshly ground for best aroma)
- 1 teaspoon Orange Zest (finely grated from 1 organic orange)
Glaze and Garnish
- 3 tablespoons Honey (or agave nectar for a vegan option)
- 1/2 teaspoon Orange Blossom Water (optional, for floral notes)
- 1 pinch Flaky Sea Salt (Maldon style)
- 1 tablespoon Dried Rose Petals (culinary grade, for decoration)
- 1 teaspoon Sesame Seeds (lightly toasted)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the walnut halves and pistachios on a small baking sheet in a single layer.
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2
Toast the nuts for 5-7 minutes until they are fragrant and slightly golden. Watch them closely as pistachios can burn quickly.
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3
Remove the nuts from the oven and let them cool for 5 minutes. Once cooled, chop the walnuts into small, pea-sized pieces and sliver the pistachios.
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4
In a small mixing bowl, combine the chopped walnuts, half of the pistachios, cinnamon, cardamom, and orange zest. Toss well to distribute the spices.
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5
Prepare the dates by making a longitudinal slit down one side of each Medjool date. If they aren't pre-pitted, gently remove the stone and discard.
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6
Using your thumb, widen the cavity of the date slightly to make room for the generous nut filling.
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7
Stuff each date with approximately 1 teaspoon of the spiced nut mixture, pressing firmly so the filling stays inside.
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8
In a small microwave-safe bowl or a tiny saucepan, gently warm the honey and orange blossom water until it becomes thin and pourable.
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9
Using a pastry brush, lightly coat the exposed nut filling and the top of each date with the warm honey glaze.
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10
Immediately sprinkle the remaining slivered pistachios and toasted sesame seeds over the honey-glazed portion while it is still tacky.
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11
Add a tiny pinch of flaky sea salt to each date to contrast the intense sweetness of the fruit.
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12
For a final touch of elegance, crush a few dried rose petals between your fingers and scatter them over the platter.
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13
Arrange the dates on a serving plate and let them sit for 10 minutes to allow the glaze to set before serving.
💡 Chef's Tips
Always use Medjool dates rather than Deglet Noor; their soft, caramel-like texture is essential for stuffing. To prevent sticking, lightly oil your knife before slicing the dates. If your dates feel a bit dry, steam them for 2 minutes before stuffing to restore their suppleness. Store leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for up to two weeks. You can substitute the walnuts with pecans or almonds for a different flavor profile.
🍽️ Serving Suggestions
Serve alongside a glass of hot Nana (Mint) Tea for a classic Moroccan experience. Pair with a small glass of chilled dessert wine or a dry Sherry. Arrange on a platter with fresh pomegranate seeds and slices of crisp green apple. These make an excellent accompaniment to a strong cup of Turkish coffee. Place in individual gold cupcake liners for a beautiful, mess-free presentation at a buffet.