Moroccan · Snack
Ramadan Stuffed Dates with Walnut Paste
Breaking the fast begins with dates, and these are dressed up — plump Medjool dates split and filled with a spiced walnut-and-orange-blossom paste, then rolled in a little sesame or coconut. Sweet, energy-rich and quick to make, they sit on the iftar table beside the soup and are handed round with mint tea.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 6
- Level
- Easy
Ingredients
- 24 large Medjool dates
- 120 g walnuts, toasted
- 2 tbsp icing sugar
- 1 tbsp soft butter
- 1 tsp orange-blossom water
- 1/2 tsp ground cinnamon
- 2 tbsp toasted sesame seeds or desiccated coconut, to roll
Method
- 1
Pit the dates
Slit each date lengthways and remove the stone, keeping the fruit intact to form a pocket.
- 2
Make the paste
Grind the walnuts fairly fine, then work in the icing sugar, butter, orange-blossom water and cinnamon to a soft, pliable paste.
- 3
Fill
Press a small nugget of walnut paste into each date and pinch the fruit around it so a ridge of filling shows.
- 4
Finish
Roll the exposed filling in sesame seeds or coconut for a decorative, contrasting edge.
- 5
Arrange
Set the stuffed dates on a plate and chill briefly to firm before serving with tea.
Chef's tips
- Use soft, moist dates like Medjool; dry dates crack when you try to open and fill them.
- Don't over-sweeten the paste — the dates are already very sweet, so the walnut should stay slightly savoury.
- A whisper of orange-blossom water goes a long way; too much turns the paste soapy.
Frequently asked questions
Can I use other nuts?
Yes; almonds, pistachios or a mix all work beautifully. Pistachio gives a lovely green colour against the dark date.
How long do they keep?
Stored airtight in the fridge they keep for a week, making them handy to prepare ahead for the Ramadan table.