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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
This exotic dip pairs very well with sourdough Challah! It’s a perfect blend of healthy and good-tasting. Spice up your Shabbos meal with this flavorful dip and you’ll have a true Oneg Shabbos.
2 to 3 whole garlic heads
5 ounces pitted dates, checked
3 leeks, bulbs cut off and washed well
oil (preferably olive, such as Gefen Olive Oil)
Tuscanini Sea Salt, for sprinkling
Preheat oven to 375 degrees Fahrenheit.
Cut dates into quarters.
Cut leeks into quarters and wash.
Separate the garlic heads and peel them.
Place all ingredients in a pan and sprinkle with salt.
Pour over a generous amount of oil.
Bake, covered, for one and a half to two hours.
Let it cool and place it in the fridge.
Remove from the fridge prior to the seudah.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
Recipe Development by Miriam Spitzer.
Food Styling by F. Smilowitz.
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