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Kosherizing popular foods is one of my passions, and I was determined to do so with the classic appetizer, bacon-wrapped dates. Stuffing the sweet dates with the spiced kofta filling and wrapping them in smoky kosher beef fry creates the perfect party bite that pairs well with beer. Your hubby will thank you.
1 pound ground chuck
2 tablespoons grated shallot
2 cloves garlic, minced or 2 cubes frozen garlic
2 tablespoons chopped parsley
1/2 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons pine nuts
24 Medjool dates
12 slices beef fry, sliced in half lengthwise
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, combine meat, shallot, garlic, parsley, spices, and pine nuts. Form the mixture into torpedo-shaped logs, each about one heaping tablespoon.
Slice open dates lengthwise, making sure not to cut all the way through. Discard pits.
Stuff dates with meat mixture. Wrap each date with a strip of beef fry; place on a rack set over a baking sheet. Bake for 20 minutes. Serve warm.
Yields 24 dates
Reprinted from Millennial Kosher by Chanie Apfelbaum with permission from ArtScroll/Mesorah Publications, LTD.
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I made these for Shabbos day. Out the oven they were very tasty, but reheated in the day I wasn’t so excited. I made some without the meat wrapped around and they didn’t look so appetising without it, so didn’t serve. With the wrap, they tasted ok, but if reheating , I don’t know if I’d recommend
could I make this in advance? How many days in advance could I make this and how could I warm it up?
Could this be frozen?
Replacement for bacon Living in Israel kosher bacon is not in our lexicon. What can I use instead?
Try pastrami!
My family loooooves these so much! I always make for rosh hashana although I’ve stopped using the facon if I know I’ll need to reheat it as it does tend.