Al Tamar Al Mahshi Stuffed Dates Recipes

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COUSCOUS TFAYA WITH CHICKEN AND MAJHOUL DATES



Couscous Tfaya with Chicken and Majhoul Dates image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

1 1/2 pounds coucous (durum wheat recommended)
Kosher salt
1/2 teaspoon turmeric
1 cup lukewarm water
4 tablespoons butter, melted, plus 4 tablespoons
Olive oil
2 small Cornish hens or 4 medium quails, cut into small pieces
1 large red onion, julienned, plus 1 large red onion, finely chopped
4 stems parsley, finely chopped
2 1/2 tablespoons ground ginger
1 teaspoon ground black pepper
1 generous pinch saffron
1 1/2 tablespoons cinnamon
3 bay leaves
1 teaspoon Ras el Hanout (a mixture of 37 aromatic spices) or, a pinch clove and a pinch nutmeg
2 cups water
4 tablespoons honey
1 cup garbanzo beans, pre-cooked or soaked overnight
1 cup seedless raisins
20 majhoul dates or 1 pound biskra or deglat-nour dates
1/2 cup roasted, skinless almonds

Steps:

  • Pour the couscous in a large bowl, add salt, to taste, 1/2 teaspoon turmeric, 1 cup lukewarm water, 4 tablespoons of the melted butter. Mix and let rest for 15 minutes, until the water is absorbed.
  • Preheat a thick pot. Add olive oil and heat. Add Cornish hen or quail and brown for a few minutes. Add the chopped and julienned onion, parsley, remaining butter, spices, salt, and 2 cups water. Cook for 15 minutes.
  • Add honey, garbanzo beans, raisins, and simmer for another 15 minutes. Add water as needed. Add the dates. Simmer for 5 minutes, or until the dates are hot.
  • Separate the couscous grains by rubbing both hands together. Make sure there are no lumps. Fill the bottom of the couscoussiere (or pot) with 1 1/2 gallons water. Bring to a boil. Put the couscoussiere (or fine-meshed sieve) on top. When the vapor comes up, pour the couscous in the top (sieve), and let it steam for 15 to 20 minutes, until tender and spongy.
  • On a large platter, spread a 1-inch thick layer of couscous. Add some pieces of Cornish hen or quail around the middle. Then pour over the surface onions, raisins, and garbanzo beans.
  • Garnish with dates, the roasted almonds, and the rest of the sauce. Serve hot.

CHORIZO-STUFFED DATES



Chorizo-Stuffed Dates image

Fresh chorizo is available in lots of markets, but if you can't find it choose your favorite Italian sausage. Look for dates that are plump and juicy; it makes pitting them a breeze.

Provided by Food Network

Categories     appetizer

Time 20m

Yield 16 dates

Number Of Ingredients 3

16 plump Medjool dates
8 ounces fresh (not dried/cured) chorizo or Italian sausage
3 tablespoons hot pepper jelly, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F. Remove the pit from each date with your fingers. Slip the sausage out of its casings and stuff each date with an almond-size piece (each will be about 1/2 ounce) of chorizo. Add 1/2 inch of water to a small baking pan and place the dates in a single layer stuffed-side up in the pan. Bake until the chorizo is cooked through, about 10 minutes. Lift the dates out of the pan and top each with hot pepper jelly, if using.

CHOCOLATE-COVERED PEANUT BUTTER-STUFFED DATES



Chocolate-Covered Peanut Butter-Stuffed Dates image

When you crave the sweet, crunchy and salty satisfaction of a candy bar like a Snickers, look no further than these easy chocolate-covered dates. The naturally sweet, chewy dried fruit is stuffed with a mix of crunchy peanut butter and chopped peanuts, then dipped in melted chocolate. A sprinkle of flaky sea salt and drizzle of caramel really take them to next level. Make a batch of these indulgent treats to have a fun grab-and-go fix for a sweet tooth.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 24 dates

Number Of Ingredients 7

22 to 24 pitted Medjool dates, about 12 ounces
1/3 cup crunchy peanut butter
1/4 cup roasted salted peanuts, roughly chopped
8 ounces semisweet chocolate, chopped
1 tablespoon coconut oil
1 teaspoon flaky sea salt
8 soft caramel candies, about 1.5 ounces

Steps:

  • Line a baking sheet with parchment paper. If the dates do not already have slits in them, cut a slit lengthwise along each date, making sure not to cut all the way through (it should look like a little canoe).
  • Stir together the peanut butter and peanuts in a medium bowl until combined. Stuff about 1 teaspoon into each date and set aside.
  • Combine the chocolate and coconut oil in a medium microwave-safe bowl and microwave until melted, stirring once halfway through, about 1 minute 30 seconds.
  • Dip 1 date into the chocolate and turn it a few times with a fork until completely coated. Use the fork to remove the date to the prepared baking sheet. Repeat with the remaining dates and chocolate, working with 1 date at a time. Sprinkle the tops of the dates with the flaky sea salt. Refrigerate until the chocolate has hardened, about 30 minutes.
  • Microwave the caramels in a small microwave-safe bowl in 30 second increments, stirring in between each, until the caramel can be drizzled, about 1 minute. Drizzle the caramel over the dates and refrigerate until set, about 10 minutes. Serve right away or store in an airtight container in the refrigerator for up to 1 week.

SMOKED ALMOND STUFFED DATES



Smoked Almond Stuffed Dates image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 2

20 whole pitted dates
20 whole smoked almonds

Steps:

  • Cut a slit into each date. Set the nuts into the dates with the nuts resting lengthwise on the dates. The shapes of the almond and date are similar. Don't wedge the nut too deep. It should rest half-in and half-out of the date. Arrange filled fruit on a small serving plate.

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