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Mediterranean Recipes with a Turkish Flair

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Stuffed Dates

May 14, 2018 By Yasemin Ari Leave a Comment

                           Stuffed Dates

Here’s a sinfully decadent vegan dessert that is healthy at the same time.
Looks delicious and is always a party favorite as an appetizer.
It is very easy to make, no baking or cooking involved.

Ingredients:

  • 25 Medjool dates, pitted, halved
  • ½ cup almond butter (cashew butter, hazelnut butter, peanut butter, or any combination of mixed nut butter can be used in place of almond butter)
  • 1/3 cup pistachio meat, coarsely chopped

Directions:

  1. Cut pitted dates in half, set on a clean surface.
  2. Using a knife, spread almond butter on the dates, mostly filling the small crevice in the middle, about ½ teaspoon on each piece.
  3. Sprinkle chopped pistachios on stuffed dates
  4. Place stuffed dates on a serving plate, enjoy!

You can store leftovers in the refrigerator for up to a week. For best flavor, make sure you let it come to room temperature before serving.

Dates halved and pitted

 

Dates stuffed with almond butter

 

Sprinkle pistachio meat on stuffed dates

Variation: Dates stuffed with sesame paste (tahini) and topped with walnuts:

Dates Stuffed with Sesame Paste and Walnuts

Ingredients:

  • 25 Medjool dates, pitted, halved
  • 1/4 cup sesame paste (Tahini). This is sold in Middle Eastern grocery stores. It is most commonly used for making hummus.
  • 25 pieces of walnut halves or quarters

Directions:

  1. Cut dates in half, remove the pits, set on a clean surface.
  2. Using a knife, spread sesame paste (tahini) on the dates, mostly filling the small crevice in the middle. Do not use too much for it will run on the sides of the dates
  3. Place walnut halves (or quarters) on stuffed dates
  4. Place stuffed dates on a serving plate. Cover with plastic wrap, place in the refrigerator for about 20 minutes allowing it to set.
  5. Remove from the refrigerator when ready to serve. Enjoy!

Dates stuffed with sesame paste (Tahini)

Top the stuffed dates with walnut halves

Assorted Stuffed Dates

Cauliflower Rice with Lentils

July 8, 2016 By Yasemin Ari Leave a Comment

This is a healthy, gluten free variation of a classic bulgur (cracked wheat) pilaf with green or brown lentils. Cauliflower rice is substituted for bulgur, giving the pilaf similar texture with a rich taste. Ingredients: 1 cup dry green or brown lentils (or 2 cups cooked lentils) 1 tablespoon apple cider vinegar 2 cups cauliflower rice…

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Artichokes Stuffed with Avocados

July 2, 2016 By Yasemin Ari 6 Comments

Here’s a perfect example of an Aegean-California fusion dish, if there is such a thing. Although the Mediterranean climate is perfect for growing avocados, they are fairly new in the Aegean region. As people get more familiar with avocados, they are creatively integrating them into their local cuisine. Artichokes, however are widely used in the Mediterranean as main courses, appetizers…

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Rainbow Fruit Tower

March 20, 2015 By Yasemin Ari Leave a Comment

  Here’s a refreshing fruit dessert that looks appetizing and tastes heavenly. It is easy to make, easy to serve. It makes a great breakfast/brunch dessert as well. I’m very thankful to Gonul hanim for this wonderful recipe. Enjoy!

Kataifi Balls with Pistachio Filling

January 18, 2015 By Yasemin Ari Leave a Comment

Kataifi is a shredded dough that sort of looks like shredded wheat cereal. It is mostly used for desserts with syrup. Different kinds of nuts, fresh cream or even sweet cheese is used as filling making it a very rich, tasty dessert. Some versions are served hot, some served warm or at room temperature, all…

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Carrots Braised in Olive Oil

January 10, 2015 By Yasemin Ari 1 Comment

    Carrots and onions sautéed in olive oil is a simple dish. Easy to prepare and takes less than 15 minutes to cook. Typically a table spoon full of rice is also added to the dish, however, I always omit the rice. This recipe calls for fresh dill for garnish, parsley would work just…

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Quinoa Pilaf with Garbanzo Beans

December 12, 2014 By Yasemin Ari Leave a Comment

Quinoa Pilaf with Garbanzo Beans (Nohutlu Kinoa Pilavı) OK, I admit I did not know what quinoa was until just a few years ago. But then, who did? I was trying to stay away from white rice and was very proud to use bulgur (cracked wheat) as an alternative for pilafs. After all, bulgur is…

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Hummus with Red Beets – Pancarlı Humus

December 2, 2014 By Yasemin Ari Leave a Comment

Hummus with Red Beets Ingredients: 1 small-medium beet (1 cup) 2 cups of water 1 15 oz can chickpeas, drained 2 table spoons tahini (sesame paste) 2 cloves garlic, pressed Juice of 1 lemon (2-3 table spoons) 1/2 teaspoon cumin (optional) 1/4 tea spoon cayenne pepper (optional) salt to taste Garnish: 3-4 table spoons olive…

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Weaved Puff Pastry Cheese Rolls – Örgülü Peynirli Puf Böreği

November 18, 2014 By Yasemin Ari 1 Comment

Weaved Puff Pastry Cheese Rolls If you want a very easy recipe for borek, this is it! You’ll use puff pastry right out of the freezer. It’s not only easy to prepare, but it looks very appetizing. Ingredients: 8 squares of puff pastry (mine measured 5″x5″ ea) 1/4 cup cheddar cheese, grated 1/4 cup feta…

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Simple and Delicious Green Lentil Salad with Herbs – Maydanozlu Yeşil Mercimek Salatası

November 14, 2014 By Yasemin Ari Leave a Comment

 Green Lentil Salad with Herbs My friend Zinnur, ever so busy, somehow always finds time to get the friends together at her house. This salad was everybody’s favorite at the last dinner party she had. Simple, yet delicious lentil salad. Cumin gives the salad its authentic Middle Eastern flavor and of course as a natural…

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Yasemin Ari

I love cooking, especially cooking with friends and family.

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