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Recipes with sahara premium dates



  • 1 cup chopped Sahara Dates (6 to 8 ounces)
  • 1 cup chopped walnuts
  • 1/2 cup margarine or shortening, room temperature
  • 1/2 cup butter, room temperature
  • 2 cups light brown sugar, firmly packed
  • 1 teaspoon vanilla
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 3/4 teaspoon salt


Cream shortening, butter, and sugar; beat in vanilla and egg, beating until light and fluffy. Sift flour and salt; add to creamed mixture, mixing well. Stir in Sahara Dates and walnuts. Shape dough into two 2-inch rolls; wrap in waxed paper and chill overnight. Slice chilled cookie dough into 1/8-inch slices; bake on greased baking sheets at 375° for 8 to 10 minutes.

Makes about 6 dozen Date Nut cookies.



  • 1 cup chopped Sahara Dates
  • 1 cup milk
  • 1 egg, beaten
  • 1 teaspoon orange extract or vanilla extract
  • 2 cups all-purpose flour, stir before measuring
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2/3 cup sugar
  • 1/2 cup chopped walnuts
  • 5 tablespoons butter, melted


Mix milk and egg together in a mixing bowl; add extract. Sift together the dry ingredients, including sugar. Add to milk and egg mixture; mix until well moistened. Fold in walnuts and dates, then the melted butter, mixing just enough to blend. Bake at 400° for 15 to 18 minutes, or until date muffins are nicely browned. Makes 12 date muffins.



  • 1 1/2 cups dried figs
  • 1 1/2 cups Sahara dates (de-seeded)
  • 25 to 30 almonds
  • 15 to 20 cashew nuts
  • 15 to 20 pistachios
  • 1/2 cup ghee
  • 1 to 2 edible silver leaves


Soak dried figs in two cups of water for three to four hours. Drain and make a puree using a little water. Alternatively, place dried figs in one cup of hot water for two to three minutes. Drain and let cool. Make a puree using a little water if required. Chop seedless dates and place in half a cup of hot water for fifteen to twenty minutes. Make a puree. Alternatively, cook dates in a microwave oven on microwave high (100%) for thirty seconds and make a puree using a little water if required. Chop almonds, cashew nuts and pistachios fine. Grease a tray. Heat ghee in a pan. Add fig puree and dates puree. Stir well and cook on medium heat, stirring continuously, for ten to fifteen minutes or till excess moisture dries up. Add almonds, cashew nuts and pistachios. Mix well and continue to cook for ten to fifteen minutes, stirring continuously. The mixture will begin to leave the sides of the pan. Spread evenly on the greased tray. Cover with silver leaves. When cool, cut into pieces and serve.

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