Algerian Stuffed Dates Recipes

ALGERIAN STUFFED DATES

Steps:

• Cut a lengthwise slit down the center, but not through, each date; remove seeds.
• Sprinkle food coloring over marzipan, if desired; gently knead 4 to 5 times or until color is incorporated into marzipan.
• Divide marzipan mixture evenly among dates; stuff into slits.
• Sprinkle with powdered sugar.

AL-TAMAR-AL-MAHSHI (STUFFED DATES)

Steps:

• To finish: Granulated sugar, for dredging
• Place the granulated sugar in a medium-size saucepan with the water and turn the heat to high, stirring until the water and sugar are very syrupy, about 230 degrees on a candy thermometer, about 25 minutes. Stir in the rose water and turn off the heat. Place the almonds in a food processor and grind until fine. Transfer the almonds to a medium-size bowl and add the confectioners' sugar and 1 tablespoon water to form a dough with your hands. The dough does not have to be homogenous like a bread dough, just sticky enough so that a thimbleful amount will all hold together. Stuff the dates with the filling. Plunge the stuffed dates, holding them with thin tongs or chopsticks, into the sugar syrup, let excess syrup drip off, and then roll the dates in the granulated sugar and set aside on a waxed paper-lined baking sheet or jelly roll pan. Refrigerate, covered, for up to 2 weeks until needed but serve at room temperature.

MALTšI TAMR ( ALGERIAN STUFFED DATES)

Steps:

• With a sharp knife, make a slit down the length of each date and carefully remove the seed.
• In a bowl, mix together the ground almonds, chopped pistachio nuts, and granulated sugar.
• Add enough orange flower water to make a smooth paste.
• Stuff the paste into the dates.
• Sprinkle with powdered sugar.
• Serve with hot mint tea.

STUFFED DATES FOR RAMADAN

Steps:

• Stuff each date with 1 whole toasted almond and arrange on a serving platter. Spoon a little bit of creme fraiche over each date and sprinkle with chopped almonds.