A great quick appetizer or hors d'oeuvre. The spice from the mergez, and the crispiness, salinity, and smoke from the bacon balance out the intense sweetness of the dates nicely.
- 24 Large Dried Dates Pitted
- 24 Slices Bacon I use beef bacon to keep it kosher, but any type will work
- 1 lb Uncooked mergez removed from the casing or ground lamb If using ground lamb see the mergez seasoning below
- 1 tbsp Ground Cumin
- 1 tbsp Ground Coriander
- 1 tbsp Ground Fennel Seed
- 1 tbsp Paprika Smoked if you have it
- 1 tbsp Salt
- 1 tbsp Crushed Green Peppercorn Regular black pepper will work in a pinch
- 1 tbsp cayenne pepper
- 5 Cloves Fresh Garlic Finely chopped
- Parchment Paper
- Sheet Pan
- Toothpicks
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If using ground lamb instead of premade mergez, add all of the seasonings to the ground beef. Combine thoroughly. Your hands are the best tool for this job!
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In a frying pan or skillet brown the sausage or ground lamb, and allow to cool.
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The pitted dates should already have a slit in them. Stuff each date with as much of the sausage or ground lamb that will easily fit, being careful not to split the date
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Wrap each date with a slice of bacon. Feel free to trim the bacon to length if it goes around the date more then twice. Stick a toothpick through the date to prevent the bacon from coming loose.
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Place the dates on a parchment paper lined sheet pan. Place in a cold oven and then set the oven to 350°F. Bake until the bacon begins to crisp. Serve immediately.