Nut-stuffed dates
Makes: 12-18
Prep time: 10 minsTotal time: 
Recipe photograph by Rob Streeter
Nut-stuffed dates
Recipe by Tony Kitous
Makes: 12-18
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
192Kcal
Fat
13gr
Saturates
1gr
Carbs
13gr
Sugars
13gr
Fibre
1gr
Protein
5gr
Salt
0gr
Tony Kitous
Arriving in London from Algeria in 1988, Tony has revolutionised Middle Eastern food and made it accessible to the masses with his Comptoir Libanais restaurants
See more of Tony Kitous’s recipes
Tony Kitous
Arriving in London from Algeria in 1988, Tony has revolutionised Middle Eastern food and made it accessible to the masses with his Comptoir Libanais restaurants
See more of Tony Kitous’s recipes
Ingredients
- 16 almonds
- 8 walnuts
- 16 dates
- 25g pistachios, finely chopped
Step by step
- Preheat the oven to 140°C, fan 120°C, gas 1. Tip the almonds and walnuts onto a baking tray and roast for 8-10 minutes until lightly golden. Leave to cool.
- Make a cut lengthways into the dates, remove the stones and add two almonds or a walnut to the middle. Arrange on a serving plate with the labneh, if using. Scatter over the pistachios and rosebuds (if using).
-
Serve with mint tea and other dried fruits – apricots, figs or sultanas.TipHow to make labneh
Set a sieve over a bowl and line with clean muslin (or a new J Cloth boiled for 1-2 minutes to sterilise). Spoon 500g of natural yogurt and ½ tsp salt into the sieve, cover and chill overnight to drain and thicken.
