Dates with Tahini, Chilli and Salt
There are some sweet recipes, and then there are those quietly brilliant ones — the kind that surprise you with how effortless they are. Date tahini with chilli and salt is exactly that.
Dates, especially in the Gulf and across the Arabian Peninsula, are often treated as a small dessert — something you have after a meal, almost like a gentle cleanse. So when Noor shared this combination, I was immediately intrigued. I made it first to have alongside my afternoon coffee, and it’s been a keeper ever since.
It delivers every single time. Nourishing, refreshing, and deeply satisfying. You can have it as a small breakfast, a snack between meals, something to take to work, or even set it out for a gathering. It’s simple, confident, and honestly a little genius — which is why I wanted to share it with you.
12 Medjool dates, pitted
25g shelled pistachios, lightly toasted
15g tahini
1 tsp date molasses
1 tsp toasted sesame seeds
⅓ tsp Aleppo chilli flakes
Pinch of flaked salt
Stuff each date with a few pistachios and arrange, cut side up, on a plate. Drizzle with tahini and date molasses. Finish with sesame seeds, chilli flakes, and a pinch of salt.
Recipe shared with permission. All rights reserved to Quadrille, from Noor’s cookbook Lugma
