Italian-arabic dates

This recipe is inspired by Suzanne Husseini, an Arabic cuisine expert whom I had the pleasure of working with while living in Dubai. 

Suzanne used cardamom and nutmeg, which infused the ricotta with a fragrant, Arabic-inspired flavor. For my version, I’ve opted for a touch of cinnamon to bring a more Italian twist. 

Make sure to use good quality Medjool dates, that is the only "secret" to this incredibly easy but flavorful recipe.

Ingredients

• 12 Medjool dates

• 1 cup of ricotta cheese

• 12 toasted almonds

• 1 pinch of grounded cinnamon

• 1/4 cup of pistachio nuts, chopped

• 1/4 cup of pomegranate seeds

  
  

Method

1. Cut the dates lengthwise on one side and remove the pits.

2. Insert an almond into each date and set them aside.

3. In a medium bowl, combine the ricotta with a pinch of cinnamon. Mix thoroughly with a spoon or spatula until a smooth consistency is achieved. If the ricotta is too thick, add a tablespoon or two of milk to help create a smoother and lighter texture.

4. Transfer the ricotta mixture into a piping bag and use it to fill each date. Alternatively, a small spoon can also be used.

5. Sprinkle pistachios and pomegranate seeds over the dates.

6. Refrigerate for at least 30 minutes to allow the flavors to meld. Enjoy!