Dattes Farcies (Tamr Mahshi)
The Quirky Foodster Team
Ingredients
- Large soft dates, pitted — 16
- Peanut butter or almond paste — 1/2 cup (130 g / 4.5 oz)
- Honey — 1 tbsp
- Of ground cinnamon — pinch
- Chopped pistachios or almonds, to garnish
Method
- Slice each date lengthwise without cutting all the way through, to create a pocket.
- Mix the peanut butter or almond paste with the honey and cinnamon.
- Spoon or pipe the mixture into each date.
- Press a few chopped pistachios or almonds onto the filling.
- Serve at room temperature.
Introduction: Sweet dates stuffed with a peanut or almond paste, a simple, elegant starter or snack served with tea.
Cultural Background: Dates and nuts are both prized in Mauritanian cooking, and stuffing dates with a nut paste turns them into an easy, celebratory starter, often served to guests alongside the traditional tea ceremony.
Tips: Soft, plump dates such as Medjool are easiest to work with and stuff. Warm the nut paste slightly if it’s too firm to pipe or spoon easily.
Variations: Use tahini in place of peanut butter for a different flavour. Add a small piece of dried apricot alongside the filling for extra sweetness.
Storage: Store in an airtight container at room temperature for up to 5 days.
Reheating: Not applicable — served at room temperature.
Nutrition: Per serving (approx., 4 pieces): 260 kcal, 6 g protein, 11 g fat, 38 g carbohydrate.
FAQs:
Q: Can I use a different nut butter?
A: Yes, almond, cashew or tahini all work well as alternatives to
Q: Are these very sweet?
A: They have a natural sweetness from the dates, balanced by the nut
- Large soft dates, pitted — 16
- Peanut butter or almond paste — 1/2 cup (130 g / 4.5 oz)
- Honey — 1 tbsp
- Of ground cinnamon — pinch
- Chopped pistachios or almonds, to garnish
Please log in to leave a comment.