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5 from 1 vote

Agwa ( date paste for stuffing)

A delicious Middle Eastern thick date paste for stuffing pastries and cookies.
Author: Amira Ibrahim

Ingredients

  • 1 lb dates I've used Deglet Noor.
  • Hot water to cover.
  • 3 Tablespoon unsalted butter.

Optional add ons

  • 1 teaspoon cinnamon.
  • 2 Tablespoons Roasted sesame seeds.
  • 1/2 teaspoon ground cardamom.
  • 1/2 Tablespoon fennel seeds.

Instructions

  • In a deep bowl, place the dates and cover with hot water for 10-15 minutes to soften the skin.
  • Drain the dates and peel as much as you can.
  • In a pot over medium heat, place dates, butter and whatever add ons you want.
  • Keep stirring and pressing with a wooden spoon to break them a little, until the mixture comes together in a lump.*
  • Let it cool down and use immediately or store in a ziploc bag in the freezer until you are ready to use.**

Notes

* You can also process the dates before placing in the pot with the rest of the ingredients. I like the wooden spoon method or a mortar and pestle method as it produces a chunkier Agwa which I am used to.
** Keeps in the freezer for a year and in the refrigerator for a 4-6 months.