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Recipe by Chanie Apfelbaum

Kofta-Stuffed Dates

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Meat Meat
Medium Medium
12 Servings
Allergens

Contains

- Tree nuts
40 Minutes
Diets

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.

Ingredients

Main ingredients

  • 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

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.

Prepare the Kofta Stuffed Dates

Yields 24 dates

Acknowledgement

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

Kofta-Stuffed Dates

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Blima Spetner
Blima Spetner
5 years ago

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?

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Suzanne Lieberman
Suzanne Lieberman
5 years ago

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

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Cnooymow{shman
Cnooymow{shman
Reply to  Suzanne Lieberman
5 years ago

Try pastrami!

Gittel
Gittel
2 years ago

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.