Moroccan Lamb-Stuffed Dates with Saffron
A foolproof, savory-sweet appetizer inspired by Moroccan heritage. Perfect for Passover, these dates feature warm spices and a crunchy almond finish.
Servings: 24
Calories: 113kcal
Equipment
- Baking Sheet
- Paring Knife
- Mixing Bowl
- Parchment Paper
Ingredients
- 24 Medjool dates pitted
- 0.75 lb ground lamb
- 1/2 onion finely minced
- 3 garlic cloves minced
- 1/2 bunch fresh parsley or cilantro chopped
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 pinch saffron threads
- salt and pepper to taste
- 2 tbsp slivered almonds for garnish
Instructions
- Prep the Dates: Use a paring knife to make a slit lengthwise in each Medjool date. Remove the pit and set the dates aside on a parchment-lined baking sheet.
- Mix the Filling: In a mixing bowl, combine the ground lamb, minced onion, garlic, and fresh herbs.
- Season: Add the cumin, cinnamon, saffron, salt, and pepper to the lamb mixture. Mix thoroughly by hand until spices are evenly distributed.
- Stuff: Stuff each date generously with the lamb mixture (roughly 1-2 teaspoons per date).
- Bake: Bake at 350°F (175°C) for 15–20 minutes until the lamb is fully cooked through and the dates are slightly caramelized.
- Garnish: Remove from the oven and immediately press slivered almonds into the warm lamb. Serve warm.
Nutrition
Serving: 1g | Calories: 113kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 9mg | Potassium: 211mg | Fiber: 2g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg