Abundant in the Middle East,sometimes referred as "Bread of the dessert" ,Dates are a bundle of nutrition.Prophet Muhammad(peace be upon him) recommended them as ideal food to break the fast ,for its has just the needed nutrition which our body needs after long hours of fasting in Ramadan.The Sweet dates were in fact the only fruit ,Maryam(May Allah be pleased with her),the mother of Prophet Jesus(peace be upon him) had taken to rejuvenate herself after the exhaustion of labor and delivery.The fruit also has stimulants that strengthen the muscles of the uterus, which helps with dilation at the time of delivery and reduces the bleeding after delivery.They are also beneficial for the new born babies,as it enriches the mother's milk.
Almond Stuffed Dates
On visit to Holy cities of Makkah and Madinah,the travelers never miss buying the the sweet dates of Madinah stuffed with whole almonds,a perfect gift for family back home.I was fortunate to get this delightful gift on many occasions.
The sweetness of dates pair perfectly with the bland nuts. Almonds are my most favored nuts,I've learned so much about its nutrition benefits ,that's it clearly one of the best nuts. For long I just knew of using them in gravy ,breads or tossed in to salads,then most recently the almond milk .Since I frequently make the almond milk,and always have to find ways to use its pulp leftover after straining out the milk.Stuffing the dates with this left over almond pulp turned out to a perfect dessert.Extra flavor from saffron and roasted pistachios enhances sumptuousness of the dessert,soon to become one my favorite simple sweet treats.
(Recipe adapted from myrecipes
12 Medjool dates ,lengthwise slit and pitted
1/2 cup raw almonds
1/4 cup milk
pinch of saffron strands
1/4 cup roasted pistachios,coarsely ground.
Soak the almonds over night in clean cold water.Next morning skin them and grind to a fine paste,add about 2 tablespoon of water to make the paste.
Warm the milk in a small saucepan,stir in the saffron and the almond paste,cook on low heat until mixture is dry.When all dry,mix in the pistachios,reserve a tablespoon to sprinkle later.When cool enough to handle,stuff about a teaspoon full of mixture in each of the dates.Sprinkle with reserved pistachios and serve.
The Almond stuffed dates are my entry for Weekend Wokking : Almonds,host of the month is Darlene of Blazing hot wok.