Za'atar Labneh Stuffed Dates with Pistachios
Soft Medjool dates filled with tangy, herby za'atar labneh, then topped with crunchy pistachios, a drizzle of olive oil and a little honey. A sweet-savory cold bite that comes together in 25 minutes with no cooking.
- Prep
- 25 min
- Cook
- —
- Wait
- 15 min
- Total
- 40 min
- Makes
- 24 stuffed dates (serves 8 as an appetizer)
Steps
Before you start
- Use thick, soft Medjool dates. Dry or stiff dates tear when stuffed and taste less rich.
- Use thick, strained labneh (like soft cream cheese). If yours is loose, drain it in a cheesecloth-lined sieve in the fridge for 1–2 hours first.
- Chill a plate or tray in the fridge so the finished dates firm up quickly.
- Check za'atar for salt. Some blends are very salty, so taste the filling before adding extra salt.
Toast the pistachios
- Place the pistachios in a small dry skillet over medium-low heat.
- Toast for 3–4 minutes, shaking the pan often.
- Tip them onto a plate to cool completely, then chop roughly into pieces about the size of a lentil.
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Ready when: Fragrant and slightly deeper green, with no browned spots
Tip: Pistachios burn quickly. Move them off the heat as soon as they smell nutty.
Mix the filling
- In a small bowl, stir together the labneh, 1½ tablespoons za'atar and the lemon zest until fully combined and smooth.
- Taste it and add a pinch of flaky salt only if needed.
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Ready when: Thick, creamy and evenly speckled with green-brown za'atar
Tip: If the labneh seems loose and will not hold a shape on a spoon, drain it longer before using.
Pit the dates
- Set a date on the board.
- With a paring knife, cut a lengthwise slit along one side, from end to end, but do not cut through the other side.
- Open it gently and pull out the pit.
- Repeat with all 24 dates.
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Ready when: Each date opens like a small boat with the base still intact
Tip: If your dates are a bit stiff, microwave them for 10 seconds to soften.
Fill the dates
- Spoon the filling into a piping bag, or use a small spoon.
- Fill each date with about 2 teaspoons (10 g) of labneh, mounding it slightly above the opening.
- Arrange the dates in a single layer on the serving platter.
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Ready when: Filling sits in a neat, full mound without spilling over the sides
Tip: Do not overfill. The date should still close lightly around the filling.
Top the dates
- Press a pinch of chopped pistachios onto each mound of labneh.
- Sprinkle the 1 teaspoon za'atar over the top.
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Ready when: Each date is lightly covered in green nuts and za'atar
Drizzle and chill
- Drizzle the olive oil in thin lines over the dates, then drizzle the honey over the top.
- Refrigerate for 15 minutes so the filling firms up and the flavors blend.
- Serve cold or slightly cool.
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Ready when: Labneh is cold and holds its shape when touched
Tip: Drizzle honey just before serving if you want it to stay glossy and not soak in.
Good to know
Tips
- Choose dates that are similar in size so each gets about the same amount of filling.
- Dip the knife tip in a little water if it sticks to the sticky date flesh.
- Piping is faster and neater than spooning, and a zip-top bag with the corner snipped works well if you lack a piping bag.
- Serve with strong black tea or mint tea to balance the sweetness.
Make ahead
"Pit the dates and mix the filling up to 1 day ahead; store separately, covered, in the fridge. Fill and top the dates up to 4 hours before serving, and add the honey drizzle just before serving."
Storage & reheating
"Room temperature: up to 1 hour when serving. Fridge: store in an airtight container in a single layer for up to 2 days; the pistachios will soften slightly. Freezer: not recommended because the labneh turns grainy. Serve straight from the fridge, or let stand 10 minutes for a softer bite."
Substitutions
- labneh → thick strained Greek yogurt, or half cream cheese and half Greek yogurt. Strain the yogurt in cheesecloth for 2 hours so it is thick enough to pipe.
- shelled unsalted pistachios → toasted walnuts or almonds. Chop finely; the flavor is a little less sweet and floral.
- honey → pomegranate molasses or date syrup. Pomegranate molasses adds tang; use ½ tablespoon as it is stronger.
- za'atar → 1 teaspoon dried thyme, 1 teaspoon toasted sesame seeds and ½ teaspoon ground sumac. Use if you cannot find za'atar; add a pinch of salt.
