Degla Mehchia Bil Louz Wel Fozdok: Stuffed Dates With Almonds And Pistachios
Time to prepare: 1 hour and 15 minutes
40 fresh, squashy Tunisian dates
125 g of blanched almonds
60 g of pistachios, ground
1 drop of bitter almond essence
2 drops of vanilla essence
2 or 3 tablespoons of granulated sugar
For the syrup:
275 g of castor sugar
150 ml of water
Grind the almonds and pistachios together until you obtain a fine powder.
Make a syrup with the sugar. Put the sugar into a small saucepan with the water and bring to the boil. Lower the heat and cook slowly, stirring constantly for 10 minutes until the syrup is quite thick.
Put the ground almond mixture into a bowl, adding one drop of bitter almond essence and all of the syrup.
Mix together well with a spoon. when the mixture has cooled a little, kneed it well with both hands to make a nice, supple almond ball. Cover and put aside.
Next, cut open the dates down one side and remove the stones.
To stuff the dates, pinch off small pieces of almond stuffing and mould them with your fingers into the dates. They should be nice and rounded.
Put the granulated sugar, mixed with the vanilla essence, onto a small plate.
Roll the tops of the stuffed dates in the sugar.
Serve on a beautiful tray or serving plate.