Labneh Stuffed Dates are a delightful combination of creamy, tangy, and sweet flavors, perfect for any occasion. This simple yet elegant appetizer is a breeze to make and will surely impress your guests with its unique taste and presentation.
Medjool dates are the star of this recipe, providing a natural, caramel-like sweetness that pairs beautifully with the other ingredients. Labneh, a creamy Middle Eastern yogurt cheese, adds a tangy and luscious texture. Chopped pistachios bring a satisfying crunch and a subtle nuttiness. A touch of honey enhances the sweetness without overpowering it. Finally, a sprinkle of sumac and sea salt adds a pop of color and a hint of lemony tartness, elevating the flavor profile.
These Labneh Stuffed Dates are fantastic as an appetizer or part of a mezze platter. Pair them with a selection of cheeses, olives, and flatbreads for a Middle Eastern-inspired spread. They also work well alongside a fresh salad or as a sweet finish to a savory meal.
Start by prepping your dates. Take each Medjool date and slice it lengthwise, just enough to remove the pit. Be careful not to cut all the way through; you want to create a little pocket for the filling. Once all the dates are pitted, you can move on to the filling.
Using a small spoon, scoop about a teaspoon of labneh into each date. Don't worry about being too precise; a little extra labneh won't hurt. Just make sure each date has a generous dollop nestled inside.
Next, take your chopped pistachios and sprinkle them evenly over the labneh-filled dates. They should stick nicely to the creamy cheese, providing a contrasting texture.
Now for the fun part — drizzling the honey. Use a light hand and gently drizzle a thin stream over the top of each date. This will add a glossy finish and a touch of sweetness that ties everything together.
Finally, dust each date with a pinch of sumac and a tiny bit of sea salt. These last touches not only enhance the flavor but also add a little visual flair with the sumac's deep red hue.
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