Warm dates with almonds and lime zest

I am perpetually on the lookout for warm appetizers. A great appetizer sets the tone for a great dinner, and this is the course that I usually agonize about the most.

This is an effortless appetizer, but one that sets the tone. The lavishness of Medjool dates is a luxury, and adding nutty almonds and the fine grating of lime zest makes them perfect. The combination of sweet nuts and the slight bitterness of the zest is the perfect palate opener for an elaborately coursed dinner. I usually serve only one date per guest, not because I am cheap, but because the dinner usually has 6+ courses, and I want my guests to be able to enjoy all of them.

I have not cooked enough from this book, but I love the flavours and dishes every time I do. A book filled with wonderful recipes from Lebanon is a treat to have and cook from. The easy-to-follow recipes make me want to pick up this cookbook and make super delicious dinners every night. I highly recommend this cookbook for authentic flavours from the region.

For more wonderful recipes from this cookbook, click here. 

Ingredients:

15 Medjool dates

30 whole almonds, toasted lightly

1 teaspoon olive oil

Large grain sea salt, to taste

Zest of 2 limes

Make a slit in the dates and remove the pits.

Sliver the almonds if desired. You can also use whole dates if preferred. Stuff the dates with two almonds each and press shut.

Heat a frying pan with the oil. Add the dates and heat up, shaking the pan so the dates roll around, get covered in oil, and are heated evenly.

Remove and arrange on a small platter. Sprinkle with salt and grate the zest over the dates evenly.

Serve while hot.