Moroccan Date Sauce
A perfect union of Moroccan spices and sweet dates create a rich gourmet sauce ideal for lamb, pork, or chicken. Perfect for chicken pita sandwiches.
NOTE: This product is discontinued.
Bottle Size: 11.4 oz ~ All Natural, Gluten Free.
Grilled Eggplant with Moroccan Sauce
Rich and tasty, this dish is full of nutrients and is yummy too. Serve with a nice fresh yogurt as a sauce to complement.
- 2 large eggplants – trimmed and thickly sliced
- Olive oil, for brushing
- ½ jar Williamson Wines Moroccan Date Sauce, warmed
Preheat grill to medium hot. Brush eggplant slices with oil and grill 3-4 minutes until lightly browned. Turn slices over. Grill another 3-4 minutes until lightly browned and cooked through. Arrange eggplant on four warmed plates and top with sauce. Serve at once.
Moroccan Spiced Lamb with Date BBQ Sauce
Inspired by the deep, rich, and balanced flavors of Moroccan dishes, this delicious lamb dish shows its North African heritage.
- Freshly ground black pepper
- One 5-lb butterflied leg of lamb, trimmed of excess fat
- 4 garlic cloves – 4 thinly sliced
- 1 jar Williamson Wines Moroccan Date Sauce
Using a small, sharp knife, make ½ inch-deep slits all over the lamb. Press the garlic slices into the slits. Coat the lamb with Moroccan Date Sauce, making sure to rub it in the slits. Cover with plastic wrap and refrigerate for at least 6 hours.
In a medium saucepan, heat ¼ cup of Moroccan Date Sauce and minced garlic. Remove from heat. Reserve ½ cup of the Moroccan Date Sauce for glazing the lamb. Light a grill. Lightly season the lamb with salt and black pepper. Grill over moderate heat, turning once, until the lamb is nicely charred all over and an instant-read thermometer inserted in the thickest part of the leg registers 130° - about 15 minutes per side. During the last 3 minutes of grilling, brush the reserved ½ cup of Moroccan Date Sauce all over the lamb. Transfer the grilled lamb to a carving board and let rest for 10 minutes. Slice the lamb across the grain and serve with the warmed Moroccan Date Sauce.
Although meatballs are not a traditional dish of Morocco, the presence of mint, parsley, paprika and cumin all served with the Moroccan Date Sauce gives them an enchanting North African accent.
- 1- ¼lbs ground beef or lamb
- 1 ½ tsp. Hungarian Noble Sweet Paprika
- 1 tsp. ground Cumin Seed
- 6 large fresh parsley sprigs
- 1 large garlic clove
- 1 jar Williamson Moroccan Date Sauce
To make meatballs, place beef or lamb in a large bowl. Measure in 1-1/2 teaspoons of the paprika, 1 teaspoon of the cumin, half of the chopped parsley and 1 teaspoon salt. Mix or knead to thoroughly distribute flavorings through meat. Roll meat into 1-inch balls (about 1 tablespoon meat mixture), laying each on a plate as rolled. Set aside.
Pour Williamson Moroccan Date Sauce in a pan. Set over medium heat and warm.
Cook meatballs. Remove pan from heat. Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure all meatballs have sauce over the top. Set over medium heat, set lid slightly ajar and cook 10 to 12 minutes, until meatballs are cooked through. Taste and stir in more salt if you think necessary. Spoon onto individual plates and serve.
Here's one pretty looking feta dip thats quick and easy to make and shows the embracing Moroccan flavors with the Greek influence of the Feta.
- 4 oz feta cheese crumbled
- 2 oz cream cheese
- 2 Tbsp Moroccan Date Sauce
- 1/2 cucumber diced
- Pita Chips
Add Feta, cream cheese and Williamson Moroccan Date Sauce to a food processor or mixer and blend well. Spread mixture on bottom of 9" pie pan or serving piece. Top with diced cucumber. Serve with pita chips.