Date Shake with Toasted Nuts (Majoon) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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I first tasted a majoon at the Café Glacé in the Westwood neighborhood of Los Angeles, where these decadent concoctions are whipped up with vanilla ice cream for Westwood's large Persian community. I make majoon with yogurt instead, which gives it a hint of lemony sourness and packs enough nutrients for a healthy breakfast. Although it takes more time, I recommend toasting nuts and seeds in the oven on a dry baking sheet, rather than in a pan on the stove top, because they cook more evenly. You can toast a few cups at a time and keep them on hand for various recipes. Toast the delicate coconut flakes, sesame seeds, and pistachios at 300°F for 3 to 4 minutes, then transfer immediately to a plate to prevent burning. Toast the almonds and walnuts at 350°F for about 12 minutes, until fragrant and crisp. Ingredients:
1 banana, peeled and frozen |
8 medjool dates, pitted |
1/2 cup plain yogurt (not thick) |
1/2 teaspoon vanilla extract |
pinch of ground cinnamon |
pinch of sea salt |
2 cups ice cubes |
3/4 cup to 1 cup water |
1 tablespoon toasted unsweetened coconut flakes |
1 tablespoon toasted almonds, coarsely chopped |
1 tablespoon toasted walnuts, coarsely chopped |
1 tablespoon toasted pistachios, coarsely chopped |
1 tablespoon toasted sesame seeds |
Directions:
1. Cut the banana into 1-inch-thick slices and place them in a blender. Add the dates, yogurt, vanilla, cinnamon, salt, ice cubes, and 3/4 cup water and blend until smooth. Add an additional 1/4 cup water if the shake is too thick. Pour into glasses, top with rows of coconut flakes, almonds, walnuts, pistachios, and sesame seeds, and serve.
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