Medjool Date Paste and Pistachio and Hazelnut Dukkah
These recipes prepared together make a lovely Middle Eastern-inspired foundation for a tapas-like platter. Fresh medjool dates have an intense, sweet, caramel-like flavour with a chewy paste-like texture. To my mind they are somewhat ambrosial, exotic and not something that is commonplace in our cupboards. I love them diced and tossed though couscous and tagines, or turned into this fabulous paste, ideal served alongside almost any style of cheese. Sit a bowl of pistachio and hazelnut dukkah beside the date paste and finish everything with a sprinkling of pomegranate seeds.
Preparation time: 5 minutes
Cooking time: 10 minutes
Makes: 1 cup
Medjool Date Paste
• 14-15 (250g) Medjool dates
• 1 cup raisins
• ½ cup sweet white wine (or apple juice or water)
• ½ cinnamon stick or a pinch of ground cinnamon
Method