Sweet Date and Nut Kofta
Ingredients
- 300 gDate (pitted)
- 100 gAlmond with skin (toasted and crushed)
- 50 gRoasted salted pistachio (crushed)
- 2 tbspHoney
- 1 tspCinnamon powder
- 1 pinchCardamom powder
- 1 tbsprose water
- 2 tbspUnsweetened cocoa powder (for coating)
Method
A dense, dark date paste that is perfectly tacky. The crunch of toasted almonds contrasts with the soft fruit, while rose water delicately scents the palate.
- 1
In a dry pan, heat the almonds and pistachios. They should turn brown and release a toasted aroma. Coarsely chop them with a knife to keep some texture.
- 2
Pit the dates. Blend them until you get a smooth, compact paste. The texture should be flexible, like modeling clay.
- 3
Incorporate the honey, cinnamon, cardamom, and rose water into the date paste. Add the crushed nuts. Work the mass by hand to evenly distribute the spices.
- 4
Take pieces of dough and roll them between your palms to form small logs the size of a finger joint. Roll them in bitter cocoa to stop the stickiness and add depth.
Frequently asked questions
How do you get this dish right?
- Lightly dampen your hands to shape the koftas without the dough sticking.
- If your dates are too dry, let them soak in warm water for 10 minutes before blending.
How long does this dish keep?
Store in an airtight container in the refrigerator for up to 2 weeks. Take them out 10 minutes before serving.
