50 First Dates: Autumnal Hues Dates

Recipe 4/50

50 First Dates is a spin off on my Ramadan series, Date Of The Day, where I’ll be sharing 50 date based recipes that are easy to make! Because dates are not just for Ramadan.

If you want more Date recipes, mainly stuffed dates, check out my Date Of The Day book:
- E-book
- Hard copy: Ingram Spark (Okay quality, but ethical. I get 30% of the cost) & Amazon (Cheaper, International, better quality. But I get like $1.50 and it is Amazon…)

Paying subscribers (only $5.99 a month) get all the recipes, as well as my archive date based recipes and a big virtual hug because I really appreciate you.

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Autumnal Hues Dates

This is one of the recipes from my ‘Date Of The Day’ cookbook and it’s a combination that makes your taste buds leap in the air and give me a high five. The components are whipped labne, pomegranate seeds, roasted sweet potatoes and fried sage. It’s got all the fun textures stuffed in a Medjool date. The colors remind me of Autumn, and since it’s not quiet yet winter in Texas… it’s still Fall?

While making this, I realized a faster way for a big crowd is to layer them all into one dish. I’ll explain the process in the instructions below :)

Ingredients:

• 10 Medjool dates

• 1/2 cup labne

• 1/2 roasted sweet potatoes, cut into the size of the date

• 1/4 cup pomegranate seeds

• 10 sage leaves

• 1/2 cup butter

• Sea salt for sprinkling

Instructions:

1. Slice each date lengthwise and remove the pit.

2. Smear labne on the inside half of the date. I recommend whipping the labne for a fluffier texture, but tastes just as good if not.

3. Place the roasted sweet potato in the other half. Top with pomegranate seeds.

4. In a small saucepan, brown the butter over medium-high heat.

5. Once the butter is hot, fry the sage leaves until crispy, about 1-2 minutes per side.

6. Use a slotted spoon to remove the sage leaves from the oil and place them on a paper towel to drain any excess oil.

7. Garnish each stuffed date with a fried sage leaf.

8. Serve immediately or store in the refrigerator for up to 2 days.

Variation:

1. Fry the sage leaves in butter.

2. Whip labne and smear on to a plate as the first layer.

3. Chop up your dates. Mix with roasted sweet potatoes (cut them in chunks instead of slivers). Place on labne smeared plate.

4. Sprinkle pomegranate and fried sage on top, as well as sea salt. I’d also add some nuts to this like pine nuts or walnuts!
   

   
   Hope you love these!
   - Ayesha xx