Maltši Tamr 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.

ALGERIAN STUFFED DATES RECIPE

Steps:

• Slit all dates lenth-wise from the middle and remove the seeds.
• Put 2-3 drops of green food coloring over almond paste (optionally) and knead couple of times with gentle hands (or until coloring is mixed into the paste well).
• Then take small pieces of almond paste and fill inside the slits in dates.
• Now sprinkle icing sugar on all the dates.
• Or put it in liquid chocolate like what I did. If you want to put it in chocolate you have to put in the refrigerator about 1 hour before.
• Put in the refrigerator. Then garnish with white chocolate.
• Similarly, garnish all the dates with white chocolate.
• Algerian Stuffed Dates are ready to serve.Enjoy this traditional Algerian iftar this Ramadan.

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.