📝 About This Recipe
These exquisite stuffed dates are a celebration of 'Simanim'—the symbolic foods eaten during Rosh Hashanah to usher in a sweet and fruitful new year. Medjool dates are filled with a savory-sweet blend of ground lamb, warming Middle Eastern spices, and crunchy pistachios, then roasted until caramelized. Finished with a drizzle of silan and a sprinkle of pomegranate arils, they represent the perfect balance of tradition and culinary elegance.
🥗 Ingredients
The Dates
- 24 pieces Medjool Dates (large, pitted, and kept whole)
The Meat Filling
- 1/2 pound Ground Lamb (can substitute with ground beef if preferred)
- 1/4 cup Yellow Onion (grated and squeezed of excess moisture)
- 2 cloves Garlic (minced very fine)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Allspice
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Shelled Pistachios (finely chopped)
Glaze and Garnish
- 1 tablespoon Extra Virgin Olive Oil (for brushing)
- 2 tablespoons Silan (Date Syrup) (can substitute with honey)
- 1/4 cup Pomegranate Arils (for a pop of color and acidity)
- 1 tablespoon Fresh Mint (thinly sliced into ribbons)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy.
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2
Prepare the dates by slicing them lengthwise down one side to create an opening. Carefully remove the pit if they aren't pre-pitted, being careful not to split the date entirely in half.
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3
In a medium mixing bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, and chopped pistachios.
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4
Add the cumin, cinnamon, allspice, kosher salt, and black pepper to the meat mixture. Use your hands to gently fold the ingredients together until just combined; do not overwork the meat or it will become tough.
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5
Take about 1 to 1.5 teaspoons of the meat mixture and roll it into a small, elongated oval shape that fits the cavity of the date.
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6
Stuff the meat into the date, pressing the sides of the date slightly around the filling. The meat should be visible and slightly peeking out of the top.
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7
Arrange the stuffed dates on the prepared baking sheet, meat-side up, leaving about an inch of space between each one.
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8
Lightly brush the exterior of the dates and the exposed meat with a tiny bit of olive oil to encourage browning.
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9
Bake for 15-18 minutes, or until the lamb is fully cooked through and the dates look slightly caramelized and glossy.
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10
Remove the tray from the oven. While still hot, drizzle the silan (date syrup) or honey evenly over the dates.
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11
Transfer the dates to a serving platter. Garnish immediately with the pomegranate arils, fresh mint, and a tiny sprinkle of flaky sea salt.
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12
Allow to rest for 5 minutes before serving so the juices settle and the syrup thickens into a beautiful glaze.
💡 Chef's Tips
Choose Medjool dates specifically, as they are larger, softer, and more caramel-like than other varieties. Grate the onion rather than chopping it; the juice helps keep the lamb filling incredibly moist during roasting. If the dates are very soft, you can secure them with a toothpick before baking to ensure they hold their shape. For a vegetarian version, swap the lamb for a mixture of goat cheese, honey, and walnuts, and bake for only 8-10 minutes. Make sure to squeeze the water out of the grated onions to avoid the filling becoming too soggy.
🍽️ Serving Suggestions
Serve warm as part of a Rosh Hashanah 'Simanim' platter alongside sliced apples and honey. Pair with a crisp, dry Israeli white wine like a Chenin Blanc or a light Sauvignon Blanc. These go beautifully with a side of creamy tahini sauce for dipping. Serve as an elegant appetizer before a main course of brisket or roasted chicken. Arrange on a bed of fresh arugula to add a peppery bite that cuts through the sweetness.