Stuffed dates

Stuffed dates

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
300g ground almonds
1 lemon, zested
100g caster sugar, plus extra for coating dates
150ml cold water
1 tablespoon unsalted butter
2 tablespoons rose water
500g large dates, pitted and slit open lengthways

Method

  1. Combine the ground almonds and lemon zest in a bowl. Place the sugar and water in a saucepan over a medium heat and stir for 2–3 minutes. When the sugar dissolves, add the butter, rose water and almond mixture and cook for about 2 minutes. Stir continuously until the mixture pulls away from the sides of the pan. Transfer to a bowl and allow to cool.
  2. Spread some extra sugar on a large plate. Stuff a date with a slightly heaped teaspoon of the almond mixture, then carefully roll the date in the extra sugar. Repeat with remaining dates and mixture.
  3. Using a sharp knife make 4–5 slashes on the top of the dates, then transfer to a serving plate.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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