Sweet Date and Nut Kofta

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.

• Prep time: 25 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 510
• Protein: 11 g
• Carbs: 62 g
• Fat: 22 g

Ingredients

• 300 g Date ( pitted )
• 100 g Almond with skin ( toasted and crushed )
• 50 g Roasted salted pistachio ( crushed )
• 2 tbsp Honey
• 1 tsp Cinnamon powder
• 1 pinch Cardamom powder
• 1 tbsp rose water
• 2 tbsp Unsweetened cocoa powder ( for coating )

Instructions

1. Toasting the nuts

   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. Preparing the base

   Pit the dates. Blend them until you get a smooth, compact paste. The texture should be flexible, like modeling clay.

3. Mixing the dough

   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. Shaping and finishing

   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.

Chef's tips

• 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.

Storage

Store in an airtight container in the refrigerator for up to 2 weeks. Take them out 10 minutes before serving.