Dates Stuffed with Butter (Mauritanian Style)

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A beloved Mauritanian sweet traditionally enjoyed to break the fast during Ramadan, plump Medjool dates are split open and filled with a generous smear of rich, lightly salted butter (traditionally smen, an aged clarified butter). The warm caramel notes of ripe dates paired with creamy, savory butter create an intensely satisfying bite that is customarily washed down with sweet mint tea.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 46 gCarbs
• 5 gFiber
• 38 gSugar
• 3 gProtein
• 95 mgSodium
• 360 mgPotassium
• 45 mgCalcium
• 0.6 mgIron
• 1 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Dates

• 16 large Medjool dates, fresh and plump
• 1/4 tsp fresh lemon juice
• 1 tbsp warm water

For the Butter Filling

• 4 tbsp soft salted Mauritanian-style butter or smen (clarified aged butter), at cool room temperature
• 2 tbsp finely ground roasted peanuts (optional)
• 1/4 tsp ground cardamom
• 1 pinch fine sea salt
• 1 tbsp clear honey or date syrup, for drizzling (optional)

For Serving

• 1 tsp toasted sesame seeds, for garnish
• Crushed dried rose petals, optional
• Fresh mint leaves for garnish

Directions

1. Rinse the Medjool dates briefly under cool water and pat them completely dry; this removes dust while keeping the skins supple.
2. Using a small paring knife, slice each date lengthwise along one side, being careful not to cut all the way through, then gently pry it open and remove the pit. Set the dates on a parchment-lined tray.
3. In a small bowl, beat the soft butter with a fork until it is smooth, pale, and spreadable, then stir in the ground cardamom, sea salt, and the roasted peanut powder if using. The butter should be creamy but still hold its shape.
4. Working one at a time, fill each opened date with about 1 to 1 1/4 teaspoons of the flavored butter, pressing it gently into the cavity and smoothing the top so it mounds slightly above the date.
5. Arrange the buttered dates on a serving platter in a single layer, then drizzle lightly with honey or date syrup if desired for extra shine and sweetness.
6. Just before serving, scatter the toasted sesame seeds (and rose petals if using) over the open centers of each date and tuck a small mint leaf beside each one.
7. Set the platter at room temperature for 5 to 10 minutes so the butter softens just enough to glisten, then serve immediately alongside small glasses of heavily sugared Mauritanian mint tea.

Cook’s Notes

• Use the freshest, plumpest Medjool dates you can find; slightly wrinkled dates will not hold the butter as neatly.
• Traditional smen (aged clarified butter) is the authentic Mauritanian choice; if you cannot find it, simply use good European-style salted butter brought to room temperature.
• Always remove the date pits before stuffing, even if it means sacrificing a perfect shape, to avoid a bitter crunch in the finished bite.
• Let the stuffed dates rest at room temperature for about 10 minutes before serving so the butter softens enough to taste silky rather than waxy.
• Store any leftovers covered in the refrigerator for up to 2 days; bring back to room temperature 20 minutes before serving again.

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