Stuffed Dates (Tmar Maamer)

Ingredients

• 24good dates, pitted
• 200 g (7 oz)almonds, ground
• 80 g (3 oz)powdered sugar
• 1 tbsporange blossom water
• 1 tbspbutter, softened
• to finishsesame seeds or walnut halves

Method

1. In a medium mixing bowl, combine 200 g (7 oz) of ground almonds, 80 g (3 oz) of powdered sugar, 1 tablespoon of orange blossom water, and 1 tablespoon of softened butter. Use your hands or a spatula to work these ingredients into a smooth, cohesive paste. The mixture should hold together easily and be slightly sticky to the touch, indicating that the ingredients are well combined.
2. Take each of the 24 pitted dates and gently open them up along the natural slit where the pit was removed. Be careful not to tear the dates completely apart. Using a small spoon or your fingers, fill each date generously with the almond paste, ensuring that the paste is visible and slightly overflows the edges for an inviting look.
3. Once all the dates are filled, decide whether you want to roll them in sesame seeds or press a walnut half onto each one. If using sesame seeds, spread them out on a plate and gently roll each stuffed date in the seeds until they are evenly coated. If opting for walnuts, press a walnut half onto the top of each filled date, ensuring it adheres well to the almond paste.
4. Arrange the finished stuffed dates on a serving plate, spacing them evenly for a pleasing presentation. This dish is traditionally served with mint tea, which complements the sweetness of the dates and the fragrant almond paste. Enjoy these treats as a delightful addition to any gathering or as a special treat for yourself.