Dates Stuffed with Lamb

[Swisskaese]

Dates Stuffed with Lamb

Serves 4 as Hors d'oeuvre.

This is a Moroccan dish from Fez.

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Ingredients

• 24 large, pitted dates, preferably madhjoul
  
• 3 oz boneless lamb shoulder, ground
  
• 2 tsp cinnamon or ras al hanut
  
• 1 egg white
  
• 1 pinch of salt
  
• 1 pinch of pepper
  
• 3 T water
  
• 3 T pomegranate juice
  
• 2 T olive oil
  

Have your butcher grind the meat very fine.

Mix the ground lamb with cinnamon or ras al hanut and add the egg white, mixing thoroughly. Add salt and pepper.

Enlarge one end of each date using a pencil-shaped tool, be careful not to go through the other end or tear the sides. Remove the pit.

Gently fill the dates with the meat mixture.

In a sauce pan, mix the water with the pomegranate juice, add the dates and simmer on low for about one hour, adding water as needed.

Drain the dates and pat with a paper towel. Fry the dates in olive oil on low until they swell.

Keywords: Hors d'oeuvre, African, Intermediate, Lamb, Fruit

( RG1775 )