Moroccan Date Bonbons Recipes

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MOROCCAN-DATE BONBONS



Moroccan-Date Bonbons image

Energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. Eat two of these as a snack or with some juice for breakfast, and you're satisfied, says Elizabeth Falkner, who contributed this recipe to Food & Wine magazine.

Provided by Sharon123

Categories     Dessert

Time 29m

Yield 30 bonbons

Number Of Ingredients 12

2 1/2 ounces sliced almonds (1/2 cup plus 2 tablespoons)
1/2 cup shelled pistachios (2 ounces)
3/4 cup chopped walnuts (3 ounces)
1 lb moist pitted dates, chopped
4 pitted kalamata olives, chopped (or dry-cured Moroccan)
1 1/2 teaspoons finely grated fresh ginger
1/2 tablespoon honey
1/2 teaspoon finely grated orange zest
1/4 teaspoon cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon orange flower water
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350*F.
  • Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
  • In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate. Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.
  • Scoop up scant tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.
  • Make Ahead:
  • The bonbons can be stored in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 88.8, Fat 4.1, SaturatedFat 0.4, Sodium 23.2, Carbohydrate 13.2, Fiber 1.9, Sugar 10.2, Protein 1.8

DATE BON-BONS WITH PISTACHIO PASTE



Date Bon-Bons with Pistachio Paste image

These delicate date bonbons hold a sophisticated little secret: there's a homemade pistachio paste inside. Box them up along with an assortment of other treats and give the classiest gift of the holiday season.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 30m

Yield Makes 16

Number Of Ingredients 8

1/4 cup pistachios, preferably Sicilian
1 tablespoon sugar
Pinch of kosher salt
1/8 teaspoon orange-flower water, or almond or pistachio extract (optional)
1/2 to 1 1/2 teaspoons vegetable oil, as needed
8 large dates, such as Medjool, halved lengthwise, pits removed
16 small slivers candied orange peel
1/3 cup dark melting wafers (about 2 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate

Steps:

  • Pulse pistachios, sugar, salt, and orange-flower water together in a food processor until a fine paste forms. If necessary, add oil, 1/2 teaspoon at a time, to achieve a peanut-butter-like texture; you should have about 1/4 cup.
  • Fill each hollow in dates (from removing pits) with 1/2 teaspoon pistachio paste; stick a piece of orange peel into paste. Dip one end in chocolate. Place on a parchment-lined baking sheet and let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

MOROCCAN STUFFED DATES



Moroccan Stuffed Dates image

Stuffed dates are a Moroccan sweet traditionally served during Ramadan and special occasions. Orange flower water and cinnamon are used to flavor the almond paste filling. If you prefer, you can replace the orange flower water with lemon zest. Garnish the stuffed dates as desired with granulated sugar, walnut pieces or even a little shredded coconut. Select firm, chewy dates.

Provided by CaliforniaJan

Categories     Tropical Fruits

Time 35m

Yield 30 dates

Number Of Ingredients 6

1 lb dates
1 cup almonds
1/4 cup sugar
1 1/2 tablespoons orange flower water
1 tablespoon butter, melted
1/4 teaspoon cinnamon

Steps:

  • Blanch and peel the almonds. Bring some water to a boil in a small pot. Add the almonds and leave to boil for one or two minutes. Remove the almonds from the heat and drain. While the almonds are still warm, remove the skin by pinching individual almonds between your forefinger and thumb. Leave the skinned almonds to cool.
  • Make the almond paste. Process the almonds, sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack. Add the butter and orange flower water and continue processing until a smooth paste forms around the blade. Remove the paste from the processor.
  • Stuff the dates. Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed. Repeat with the remaining dates and almond paste.
  • Garnish the dates. This is an optional step; you might try one of the following methods or be creative and come up with your own:.
  • Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon.
  • Roll the stuffed date in granulated sugar.
  • Score the exposed almond paste with the dull side of a paring knife, then roll the date in sugar.
  • Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.

Nutrition Facts : Calories 79.9, Fat 2.8, SaturatedFat 0.4, Cholesterol 1, Sodium 19.3, Carbohydrate 14, Fiber 1.7, Sugar 11.5, Protein 1.3

MOROCCAN LAMB TAGINE WITH DATES AND PEARL ONIONS



Moroccan Lamb Tagine with Dates and Pearl Onions image

Categories     Soup/Stew     Fruit     Herb     Lamb     Onion     Stew     Date     Spice     Spring     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

10 ounces pearl onions
2 tablespoons vegetable oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
5 tablespoons chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon crushed saffron threads
1 1/2 cups (about) water
8 ounces pitted dates
2 tablespoons honey
2 tablespoons slivered almonds, toasted

Steps:

  • Cook onions in medium pot of boiling water 2 minutes. Drain, rinse under cold water and peel.
  • Heat vegetable oil in heavy large dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all lamb and any juices to Dutch oven. Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover and simmer until lamb is tender, about 1 hour.
  • Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork. Add remaining pearl onions and simmer until almost tender, about 5 minutes. Mix in remaining 1/2 cup water if necessary to thin sauce. Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes.
  • Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates.

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2013-12-07 Directions. Instructions Checklist. Step 1. Preheat the oven to 350°. Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the …
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  • Preheat the oven to 350°. Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
  • In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate. Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.
  • Scoop up scant tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.


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