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Date, pistachio and hazelnut ‘salami’

A fun treat for your Rosh Hashanah and Succot celebrations. This sweet treat packed full of jammy dates and crunchy pistachios and hazelnuts is served frozen. It looks great on a tea table or for dessert. Please note that it does contain raw eggs.

Photo: Inbal Bar-Oz

PREP - 20 min + 4 hrs freezing time

SERVES Makes 1 log (approx 25 - 30 pieces)


70g butter

250g date paste OR the same quantity of pitted dates

½ an egg

80g whole pistachio nuts

80g whole hazelnuts

Pinch of salt

1 lemon, grated zest

Approx. 50g desiccated coconut, to coat the log

String suitable for food use to give it a salami wrapping look (optional)


  • If using whole, pitted dates, blitz them in a food processor until they become a paste. You may need to add a little water to get them moving.

  • Melt the butter in a saucepan or microwave. Add the date paste and mix well with a large spoon or in a stand mixer fitted with a paddle attachment. Leave to cool for a few minutes. At this stage the butter appears a little split from the date mixture but don’t worry, this will change as soon as you add the egg.

  • Lightly beat an egg and add half to the date mixture.

  • Add the lemon zest and mix until homogenous. Finally add the whole (shelled) pistachios and hazelnuts and mix again.

  • To make the “salami”, spread a sheet of aluminum foil (approx. 35x45 cm) on your kitchen counter and top with a sheet of baking parchment aboutthe same size.

  • Spread half the dried coconut in a long line on the center of the parchment paper. Place the date and nut mixture on top in a salami/log shape.

  • Sprinkle the remaining coconut over the parchment and gently roll the log so that the coconut sticks on all the sides.

  • Wrap the log in parchment and then in aluminium foil to help tighten and hold its shape. l Freeze for at least 4 hours. Once it is solid, and you want to give it a “salami” look, wrap it with food string as shown in the photograph.

  • Remove from the freezer 10 minutes before serving. Slice into pieces about 1- 1 ½ cm thick.

  • It keeps in the freezer for up to 2 months.

Published in the Jewish Chronicle 2022, editor Victoria Prever


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