Al Tamar Al Mahshi Stuffed Dates Recipes

Steps:

• Bring 3 cups water to a boil in a medium saucepan. Add the quinoa and boil for 9 minutes. Drain and set aside.
• Strip the kale leaves from the stems and chop into bite-size pieces. Heat 1 tablespoon of the olive oil in a large saute pan over high heat. Add the kale leaves and season with 1 teaspoon salt. Cook, tossing every 2 minutes, until the kale is charred, wilted and slightly browned, 6 to 8 minutes. Add the pecans, dates, lemon juice and 1 teaspoon salt and toss to combine. Toss in the quinoa and drizzle with the remaining 1 tablespoon olive oil.

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.

Steps:

• Peel and seed 1 spaghetti squash; cut into 1 1/2-inch chunks. Toss with olive oil, salt and pepper. Roast on a preheated baking sheet at 450˚ until tender and browned, about 45 minutes. Brown 1 tablespoon butter in a skillet over medium heat. Remove from the heat and stir in 1/3 cup chopped pitted dates, 1/4 cup chopped pecans, 1/2 teaspoon fresh thyme and a pinch of salt; scatter over the squash.

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.