Kofta-Stuffed Dates

Chanie Apfelbaum Chanie Apfelbaum
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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.

40m 12
Medium Gluten Free Low Fat Meat

Contains: Tree nuts

Directions

Prepare the Kofta Stuffed Dates

  1. Preheat oven to 400 degrees Fahrenheit.

  2. 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.

  3. Slice open dates lengthwise, making sure not to cut all the way through. Discard pits.

  4. 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.

Acknowledgement

Description:

Yields 24 dates

Description:

Reprinted from Millennial Kosher by Chanie Apfelbaum with permission from ArtScroll/Mesorah Publications, LTD.

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4 Comments

Atara •

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

Gittel •

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.

Blima Spetner •

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?

Suzanne Lieberman •

Replacement for bacon Living in Israel kosher bacon is not in our lexicon. What can I use instead?

Chaia Frishman •
Reply to Suzanne Lieberman

Try pastrami!