Helu Altamer Ma'a Aljoz

Select fresh, plump Medjool or Khalas dates and gently make a lengthwise slit along one side of each date using a small paring knife. Carefully remove and discard the pit from each date, keeping the date intact.

Inspect the pitted dates and gently open each one slightly to create a pocket, being careful not to split them completely in half.

Sort through the walnuts and select whole walnut halves or large pieces that are similarly sized for a uniform presentation. Discard any broken or small crumble pieces.

If desired, lightly toast the walnut halves in a dry skillet over medium-low heat for 3 to 4 minutes, stirring occasionally, until fragrant. Remove from heat and allow them to cool completely before using.

Press one walnut half firmly into the pocket of each prepared date, allowing the walnut to sit snugly and protrude slightly for an attractive appearance.

Arrange the stuffed dates neatly on a serving platter or in small decorative cups, walnut-side up, for an elegant presentation.

Serve immediately at room temperature, or refrigerate for up to 3 days in an airtight container to allow the flavors to meld together before serving.