Smoked Halloumi and Harissa Stuffed Dates

Instructions

1. 1

   Pit the Medjool dates by making a lengthwise slit and carefully removing the pit. Set aside.

   ~5 min
2. 2

   Toast the walnuts in a dry small saucepan over medium heat until fragrant, about 3-5 minutes. Let cool slightly and then roughly chop.

   ~5 min
3. 3

   Finely chop the fresh mint and parsley.

   ~2 min
4. 4

   Dice the halloumi cheese into small cubes. If desired, lightly smoke the halloumi using a kitchen torch or a stovetop smoking kit according to manufacturer instructions for about 5-10 minutes until it has a smoky aroma. This step is optional but highly recommended.

   ~15 min
5. 5

   In a medium bowl, combine the diced (and smoked, if applicable) halloumi, chopped walnuts, fresh mint, fresh parsley, harissa paste, pomegranate molasses, olive oil, smoked paprika, salt, and black pepper. Mix well to create the stuffing mixture.

   ~5 min
6. 6

   Carefully stuff each pitted date with the halloumi mixture. Ensure the stuffing is packed in but not overflowing.

   ~10 min
7. 7

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

   ~5 min
8. 8

   Arrange the stuffed dates on the prepared baking sheet. Bake for 10-12 minutes, or until the halloumi is slightly softened and warmed through.

   ~12 min
9. 9

   If you have not smoked the halloumi previously, you can briefly pass a kitchen torch over the top of each stuffed date just before serving to impart a subtle smoky char.

   ~2 min
10. 10

    Serve immediately.