Kofta Stuffed DatesAmy Becker in Your Pressure Cooker
These Kofta Stuffed Dates are sweet, salty, and savory all in one bite—juicy Medjool dates filled with spiced kofta, wrapped in beef, then pressure-cooked and oven-finished for crispy tenderness.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker with sauté mode
- 1 Baking sheet lined with parchment paper
Ingredients
Main ingredients
- 1 pound ground chuck make sure it has the right fat mix
- 2 tablespoons grated shallot
- 2 cloves garlic minced
- 2 tablespoons chopped parsley fresh
- ½ teaspoon cumin
- ½ teaspoon allspice
- ¼ teaspoon cinnamon
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 tablespoons pine nuts toasted
- 24 Medjool dates pitted
- 12 slices beef fry or thin pastrami, sliced in half lengthwise
Instructions
Instructions
- Preheat oven to 375°F.
- Mix ground chuck, grated shallot, minced garlic, parsley, cumin, allspice, cinnamon, salt, pepper, and pine nuts in a bowl until combined.
- Slice each date lengthwise without cutting completely through and remove the pit.
- Stuff each date with about a teaspoon of the kofta mix.
- Wrap each stuffed date with half a slice of beef fry or pastrami; secure with a toothpick if necessary.
- Use sauté mode on pressure cooker to sear wrapped dates briefly for color.
- Add ½ cup water to pressure cooker, close lid, and cook on high pressure for 10 minutes. Allow natural release.
- Transfer cooked dates to baking sheet lined with parchment and bake at 375°F for 25–30 minutes, rotating halfway through.
Notes
To save time, use pre-pitted dates and pre-minced garlic. You can prep the kofta and wrap the dates a day in advance. These also reheat well in the oven or air fryer!