Best Moroccan Stuffed Dates Recipes

MOROCCAN STUFFED DATES

Steps:

• In a food processor blend the almonds, sugar, and cinnamon until you have a finely ground mixture, just at the moment when it starts releasing its natural oils and get slightly moist.
• Add the oil and orange flower, it will now start forming a nice thick paste.
• Slice the dates open on one side without cutting them in half, remove the pit, and stuff the dates generously with the almond paste.
• Top with a quarter of a walnut.

MOROCCAN STUFFED DATES

Steps:

• Blanch and peel the almonds. Bring some water to a boil in a small pot. Add the almonds and leave to boil for one or two minutes. Remove the almonds from the heat and drain. While the almonds are still warm, remove the skin by pinching individual almonds between your forefinger and thumb. Leave the skinned almonds to cool.
• Make the almond paste. Process the almonds, sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack. Add the butter and orange flower water and continue processing until a smooth paste forms around the blade. Remove the paste from the processor.
• Stuff the dates. Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed. Repeat with the remaining dates and almond paste.
• Garnish the dates. This is an optional step; you might try one of the following methods or be creative and come up with your own:.
• Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon.
• Roll the stuffed date in granulated sugar.
• Score the exposed almond paste with the dull side of a paring knife, then roll the date in sugar.
• Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.

MOROCCAN STUFFING

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-by-13-inch baking dish. Heat 2 sticks butter in a large skillet over medium-high heat. Add the onion, shallots and celery and cook, stirring occasionally, until soft, about 8 minutes.
• Transfer the onion mixture to a large bowl. Add the pine nuts, raisins, pomegranate seeds, bread cubes and ras el hanout and mix with a wooden spoon. Combine the turkey broth and poultry seasoning in another bowl. In a third bowl, whisk the eggs with 1/2 teaspoon salt.
• Add the turkey broth mixture and the egg mixture to the bowl with the bread cubes and toss to combine. Transfer to the prepared baking dish, cover with foil and bake until slightly set, 35 to 45 minutes. Remove the foil and continue baking until the top is browned, about 5 more minutes. Sprinkle with the chives, lemon zest and lemon juice.

STUFFED DATES

Steps:

• In a mixing bowl, add the ground almonds, powdered sugar, and orange flower water. Add 1 Tbsp water and work into a paste. The dough should be slightly moist; add a few more drops of water (or orange flower water) if needed.
• If using food coloring, divide the paste into even parts, add 5 or 6 drops of a single color to each, and work in.
• Wipe the dates with a damp cloth. Cut a lengthwise incision across the top of each date and carefully remove the pit. Take 1 tsp or so of the almond paste, roll it between your palms into a spherical shape, and tuck inside the date. It should bulge out of the opening. Repeat with the remaining paste and dates. Garnish each date with a walnut pressed slightly edgewise into the almond paste before serving.

SHAD STUFFED WITH DATES

Steps:

• Mix together the chopped almonds, rice, sugar, cinnamon, and a pinch each of pepper and ginger, and knead with a little butter to hold everything together.
• Pit the dates and stuff them with the almond-rice mixture.
• Rub the fish all over with oil, salt, pepper, and a little ground ginger. Open up the 2 top fillets and arrange the stuffed dates down the center, then replace the top fillets. Place the fish on a large, well-oiled sheet of foil and sprinkle with the finely chopped onion. Wrap the fish up neatly and seal the edges of the foil firmly. (The foil allows you to omit sewing up the fish.) Lay the parcel on a large baking pan.
• Bake in a preheated 350°F oven, about 15 minutes per pound, or until the flesh begins to flake when you cut into the thickest part with a pointed knife. Then unwrap the foil and place the fish under the broiler to become crisply golden. Serve dusted with cinnamon if you like.

MARZIPAN STUFFED DATES

Steps:

• Make a horizontal slit in each date (do not cut all the way through) and remove the pits.
• Knead marzipan with a few drops of rosewater or orange blossom water, if using.
• Stuff each date with marzipan, and top with a walnut half.
• Store in an airtight container in the refrigerator for up to 2 weeks.