Merabat Balah Mahshi Louz (Egyptian Almond Stuffed Date Jam) Recipe
Merabat Balah Mahshi Louz is a luscious Egyptian jam made with dates stuffed with almonds, simmered into a rich, fragrant preserve. A festive sweet that brings heritage and tradition to your table.
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Ingredients
- 1 kg red dates
- 3 cups water
- 1 cup skinned almond
- 750 grams white granulated sugar
- 1 tablespoon lemon
- 1 tablespoon white honey or glucose , optional
- 1 stick cinnamon
- 1 teaspoon cloves
Instructions
- Prepare the Whole Almond: Soak the almond in hot water for 30 minutes or until you can easily peel off the skin. Remove the almonds and let it rest over a fine mesh sieve to discard excess water.
- Prepare the Dates: Peel the dates with a pairing knife or peeler, and poach the dates in hot water. Bring it to a boil on medium-high heat for 5-10 minutes. Remove the dates with a slotted spoon. Let it come to room temperature to stuff it. Keep the date boiling water to make the syrup.
- Stuff the dates: Using a chopstick or skewer, push the pit out of each date.In its place, insert one skinned almond and set aside.
- Make the Jam: Add 750 grams of sugar to 2.5 cups of the date boiling water (see notes). If the water isn't enough, add some boiling water. Add the cloves, one cinnamon stick and the red food color. Stir well to combine and dissolve the sugar. Place this syrup over medium heat and stir until the sugar dissolves. Add the dates and lower the heat to low and gently simmer for 90 minutes, or until ithe syrup thickens to jam consistency (see notes).
- Cool & Store: Let the jam cool completely. Transfer into sterilized glass jars, seal tightly, and store in the refrigerator for up to 3 weeks.
Nermine's Notes
- Choose Fresh Red Dates – Go for plump red dates with tight skin for the best texture and natural sweetness. If using dry dates, soak them briefly in warm water before cooking.
- Balance the Sweetness – Dates are naturally rich and sweet. A touch of lemon juice at the end of cooking brightens the flavor and prevents the jam from becoming cloying.
- Whole Almonds, Not Slivers – Stuffing with whole blanched almonds keeps the symbolic meaning intact (the almond pit as resilience) and gives a satisfying crunch.
- Cloves with Restraint – Use whole cloves for slow infusion and remove them before storing. Too many cloves can overpower the delicate date-almond balance.
- Cook Low and Slow – Simmer gently over low heat to let the sugar caramelize gradually and the dates break down into a silky jam without burning.
- Test for Set – Drop a spoonful on a cold plate: if it wrinkles when pushed, the jam is ready.
- Store Well – Keep in sterilized jars, and refrigerate after opening to maintain freshness.