Date and Nut Salami
Description
This Date and Nut Salami Log contains no added refined sugar made with no added refined sugar and is packed with wholesome nuts and aromatic spices. It’s guilt-free indulgence at its best! Now that I’ve finally perfected this date log recipe, feel free to play around with the ingredients and make it your own. Toss some chopped pecans, cashews, or almonds into the mixture for extra crunch. You can also add raisins or dried cranberries for a fruity twist. When it comes to customizing this delicious date and nut salami, the sky's the limit! Have fun experimenting and create your own favorite combination.
Equipment
- Skillet
Ingredients
- 1 kg 2 lb 4 oz Medjool dates, pitted
- 2 tablespoons ghee or coconut oil for a vegan alternative
- 100 g 3.5 oz or 1 cup walnuts
- 100 g 3.5 oz or 1 cup raw, shelled pistachios
- 3 tablespoons poppy seeds
- ½ teaspoon crushed mastic gum optional, or a pinch of ground cinnamon
- ½ teaspoon ground cardamom
Instructions
- Pit and prep the dates: Pull open the dates and remove the pits by hand. Use a paring knife to slice the dates lengthwise into very narrow strips. Mash and mix them thoroughly with your hands until the strips stick together and form a smooth, pliable dough.
- Chop the walnuts: Roughly chop the walnuts using a chef's knife or a large sharp knife.
- Toast the walnuts: Melt 1 tablespoon of ghee in a wide skillet over medium-low heat. Add the chopped walnuts and stir frequently to avoid burning. After 3 to 4 minutes, the nuts will develop a beautiful nutty aroma and a rich golden color. Keep a close eye on the skillet so they do not burn. Using a slotted spoon, transfer the toasted walnuts to a paper-towel-lined plate to cool completely.Toast the pistachios: Roughly chop the pistachios and toast them in the skillet using the same method. Transfer them to a separate paper-towel-lined plate with a slotted spoon and let them cool completely.
- Cook the date paste: Melt the remaining tablespoon of ghee in the same wide skillet. Add the date paste and cook over medium-low heat for 5 to 7 minutes, stirring constantly until the mixture warms through and gradually softens.Combine with nuts: Add the toasted walnuts and half of the pistachios to the skillet. Stir thoroughly to evenly integrate the nuts into the warm date paste.
- Let the mixture cool slightly: Remove the skillet from the heat and set it aside until the mixture is cool enough to handle comfortably. Don’t let it cool completely, though, as it needs to remain warm and pliable to shape the Date and Nut Salami Log easily.
- Prepare the rolling surface: Spread a large sheet of parchment paper on your counter. Evenly scatter the remaining pistachios and the poppy seeds across the paper.
- Shape and roll the log: Place the warm date mixture onto the prepared parchment paper. Using your hands, press and roll the mixture back and forth to shape it into a uniform log, ensuring the poppy seeds and pistachios adhere to the outside. Roll the log tightly inside the parchment paper, smoothing out the shape as you roll.Chill and set: Twist the ends of the parchment paper tightly to seal it. Transfer the log to the refrigerator and chill for at least 6 hours, or preferably overnight, until firm.
- Slice and store: Slice the log into rounds using a sharp serrated knife. Wrap any remaining date salami tightly in plastic wrap (cling film) and store it in the refrigerator.Serve: The next time your sweet cravings hit, simply grab a slice straight from the fridge for a delicious, healthy snack. Enjoy!
Video
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