The most amazing thing about Date Balls is exactly how long they’ve been around. You’ll find them in Iraq today, but you also would have found them in ancient Babylon, when they were called Mersu. At least, that’s what the Yale Tablets say.
Making them is simple. There’s nothing to it. You just need a food processor or a knife.
| Servings | Prep Time |
| 12 date balls | 20 minutes |
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The most amazing thing about Date Balls is exactly how long they’ve been around. You’ll find them in Iraq today, but you also would have found them in ancient Babylon, when they were called Mersu. At least, that’s what the Yale Tablets say.
Making them is simple. There’s nothing to it. You just need a food processor or a knife.
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Ingredients
- 1 cup pistachios
- 1 cup dates , pitted
- 1/8 – 1/4 cup pistachios , ground for rolling – AND/OR-
- 1/8 – 1/4 cup shredded coconut , for rolling
Servings: date balls
Units:
Instructions
- In a food processor blend the dates into a paste. Add pistachios.
- Pulse until a coarse mixture forms.
- It’ll ball up when you press the sweet goodness with your fingers. Form into small balls. I leveled the mixture in a tablespoon to make sure they all came out the same, then I rolled them in my hands. About half way through I washed my hands and the spoon to reduce stickiness. This made a dozen.
- As a finishing touch, roll the date balls in ground pistachios or shredded coconut. The pistachios coating is more traditional, although the coconut is fun. (Make ground pistachios by pulsing a 1/4 cup in a coffee grinder or food processor.)
- Stores in an airtight container for several weeks.