DATE AND NUT ROLL
This recipe is from my Aunty Pnina in Israel. She makes this traditionally when people get married and this is part of the pre-marriage celebration festivities. It originates from the Moroccan side of the world and has seeped comfortably onto the Olami table. This is a totally vegan recipe. • 1 cup castor sugar/coconut blossom sugar • 1 tbsp honey • 500g date block, chopped into chunks • 2 tbsp water • 150g roasted almonds, slightly chopped • 150g roasted pecans, slightly chopped • 150g roasted walnuts, slightly chopped • 150g roasted hazelnuts, slightly chopped • 1 cup toasted sesame seeds for rolling
1. In a medium-size pot, melt the sugar with the honey. When it starts to melt, add the chopped date blocks and, with a wooden spoon, keep stirring and breaking it down on a low heat continuously until it is smooth. Add 2 tbsp of water to loosen the mixture slightly. Remove from the heat, add all the roasted nuts and stir well.
2. In a large baking tray lined with foil, add the toasted sesame seeds to create a sesame layer so that when you add the date and nut mix, you roll the foil with the sesame seeds and create a sesame-coated, date-and-nut salami shape. Transfer to a clean clingfilm base that you can rewrap and roll. Place in the freezer for at least 3 hours or overnight. When preparing to slice your date and nut salami, defrost the salami in the fridge an hour before, then slice into 2-cm disks.