Dates stuffed with either ground pistachios (pictured) or almonds is the "most popular sweetmeat" in Morocco.
Sue Ade/Bluffton Today
Recipe courtesy of "Arabesque, a Taste of Morocco, Turkey, & Lebanon," by Claudia Roden; published by Alfred A. Knopf
2 cups ground almonds or pistachios
cup superfine sugar
2 to 3 tablespoons rose water or orange blossom water
1 pound dates
Mix the ground almonds or pistachios with the sugar, and add just enough rose or orange blossom water to bind them into a firm paste. Put in less than you seem to require, since once you start kneading with your hands, the oil from the almonds will act as an extra bind. Alternatively, you can start with blanched almonds or pistachios and blend all the ingredients, except the dates, to a paste in the food processor. Make a slit on one side of each date with a pointed knife and pull out the pit. Take a small lump of almond or pistachio paste, pull the date wide open, press the paste in the opening, and close the date over it only slightly so that the filling is revealed generously.
Kitchen Ade note: You can make your own super fine sugar by processing regular granulated sugar in a blender or food processor.
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