Braised Stuffed Dates

Author

Helen Park

Servings

5-6

Category

Main Course

Ingredients

• 20 large medjool dates
• 1 4oz package of shitake mushrooms, sauteed and coarsely chopped
• ½ pound ground beef (or beef alternative)  
• 1 cup jasmine rice, rinsed and soaked 1 hour, then drained well
• ¼ cup roughly chopped parsley
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 1 tsp granulated garlic
• 1 egg
• 1 Tbsp Shawarma East blend
• -
• 2 Tbsp olive oil
• ½ cup red onion, finely diced
• ½ cup pitted olives, chopped
• 1 cup lentil (green or brown), rinsed
• 1 14oz can tomato dice
• 3 cups water
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 1 Tbsp Shawarma East blend

Directions

1. Preheat the oven to 350°F.
2. Split each date lengthwise to open a slit and remove the pits from the dates.
3. In a bowl, add your choice of grounds, drained rice, parsley, salt, pepper, garlic, egg, and Shawarma East blend.  Mix until just combined.
4. Divide the mixture into 20 equal sized balls.
5. Open each date and wrap them around the balls of stuffing and press them together to keep the stuffing inside.
6. In a large, heavy bottom skillet (see Recipe Notes below for the one we use), heat the olive oil over medium heat.
7. Cook the onions and olives for a few minutes to soften the onions.
8. Add the salt, pepper, Shawarma East blend, lentils, tomato, and water.  Increase the heat to HIGH and stir well to combine.
9. Add the stuffed dates to the pan, open side up.  Start from the outside of the pan and work inward.
10. When the liquid starts to boil, cover the pan and transfer it to the oven to finish cooking.
11. Cook for 20-30 minutes, rotating halfway or until the rice is tender.
12. Enjoy!