Dates and dairy are ancient staples of the Middle East. This recipe, from Yvonne Maffei, who writes the popular cooking and nutrition blog My Halal Kitchen, combines the two into a luxurious dessert, for Ramadan or other feasts, with very little effort from the cook.
Ingredients
- 12 large medjool dates
- 24 whole almonds (preferably blanched), walnuts or pecans
- 3 to 4 tablespoons crème fraîche
- Freshly grated zest of 1 lemon or 1/2 orange (about 2 teaspoons)
- 1 tablespoon coarsely chopped pistachios
- Nutritional Information
Nutritional analysis per serving (8 servings)
170 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 31 grams sugars; 2 grams protein; 2 milligrams cholesterol; 3 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 12 servings
Preparation
- Rinse and dry the dates. Make a clean cut along the side of each date to open, and remove the pit.
- Stuff each date with 2 whole almonds and lightly pinch closed. (The recipe can be made up to this point up to 2 days in advance. Store in an airtight container.)
- When ready to serve, arrange dates cut sides up on a plate or platter. Drizzle on the crème fraîche, making a dollop on each date. Sprinkle on the citrus zest, then the chopped pistachios. Serve immediately, as finger food or on plates with a small fork and knife.
20 minutes
Dining and Cooking