These are a mouthful – and I don’t just mean the title! Medjool dates are stuffed with the juiciest little kofta bites, then wrapped in smoked turkey, glazed with spicy honey mustard, and topped with pickled hot peppers. It’s sweet, salty, spicy, all and once and it’s DELICIOUS! With Simchat Torah coming, finger food is just the thing and these are an absolute winner!
Turkey Wrapped Beef Stuffed Dates
1 lb. ground beef (not lean)
1/4 cup grated shallot
2 cloves garlic, grated
3 tbsp chopped parsley
1 tsp sweet paprika
1/2 tsp cumin
1 tsp kosher salt
1/2 tsp ground pepper
24 pitted medjool dates
12 slices smoked turkey, sliced in half
1 cup honey
1/3 cup yellow mustard
2 tbsp sriracha
pickled chili peppers (recipe follows) and parsley for garnish, optional
Method:
Preheat oven to 375 degrees. In a large bowl, combine the beef, shallot, garlic, parsley, paprika, cumin, salt and pepper, Mix to incorporate. Form small torpedo-shaped bites of beef and stuff into the dates. Wrap each date in 1/2 slice of turkey. Transfer the bites to a baking rack sent into a baking sheet.
In a small bowl, combine the honey, mustard and sriracha, Brush the glaze over the turkey. Bake at 375 degrees for 20 minutes, brushing the glaze over the turkey after 10 minutes, and then again as soon they finish cooking.
Garnish with pickled chili peppers and chopped parsley, if desired. Serve warm.
Pickled Chili Peppers
1/2 cup rice vinegar
1/2 cup water
1/4 cup sugar
1 tbsp kosher salt
3 Thai chilies, thinly sliced
1/2 cup rice vinegar
1/2 cup water
1/4 cup sugar
1 tbsp kosher salt
In a small saucepan, combine the vinegar, water, sugar and salt, bring to a boil. Add the chili peppers to an 8oz jar, pour the hot brine over them and set aside to cool. Cover and refrigerate for up to one month.
Related Recipes:
feta stuffed dates with crispy kataifi
brie stuffed dates
beef stuffed apricots