Moroccan Mint Tea
Moroccan tea, explains Myriem Nachaiti, requires just a few ingredients brewed in a delightful choreography.
These stuffed dates are a staple of Moroccan celebrations. The host of a party will greet the guests with a platter of the dates and a glass of milk.
Ingredients
SERVINGS: Makes 24
- 24 large Mejdool dates, pitted
- 1 cup slivered almonds
- ½ cup granulated sugar plus two tablespoons for rolling
- 3-4 teaspoons orange blossom water (TIP: You can find orange blossom water at Middle Eastern and natural food stores.)
- 4-6 drops of food coloring (optional)
Preparation
In a food processor, pulse the slivered almonds until finely ground, 1 minute. Add the granulated sugar and pulse for 30 extra seconds. Add 3 teaspoons of orange blossom water and, if using, the food coloring, then pulse for another 15 seconds. The mixture should start gathering into a ball; if not, add another teaspoon of orange blossom water and pulse for 15 more seconds.
Transfer the almond paste into a large bowl. Roll one teaspoon of the paste into a small cylinder, roll into sugar, and gently stuff it into a pitted date. Continue until all dates are stuffed. With a paring knife, draw a cross pattern on the almond paste. Arrange on a platter and serve.
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