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Galilean Volcano: Meat & Bone Marrow Stuffed Date Spheres

MAIN DISHES / Stuffed Dates, Lamb & Bone Marrow Delicacies

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Galilean Volcano: Meat & Bone Marrow Stuffed Date Spheres

MAIN DISHES / Stuffed Dates, Lamb & Bone Marrow Delicacies

PREP time 35 min
Cooking & Baking Time 45 min
TOTAL time 80 min
Yield 15 Stuffed Date Spheres (4–6 Servings)
Difficulty Advanced / MasterChef Level Challenge

Ingredients

  • Meat & Marrow Filling: 100g ground lamb, 50g lamb fat, 50g ground beef, 50g minced lamb neck, 2 bone marrow pieces, 15 Jumbo Medjool dates, 1 bunch cilantro, 1 bunch
    fresh large sage leaves, 3 fresh garlic cloves, 1 green scallion (finely sliced), 1 hot chili pepper, Ras el Hanout, hot paprika, fine salt, black pepper, olive oil, beef stock.

  • Baking Sauce: 2 onions (grated & drained), Merlot red wine, 2 garlic cloves, 1 tbsp minced cilantro, 1 tsp Ras el Hanout, 1/2 tsp coarse black pepper, pinch of salt, beef stock, fresh silan (date syrup), reserved bone marrow meat.

  • Date Wrap Base: 15 Jumbo Medjool dates, extra virgin olive oil, plastic wrap.

  • Plating Emulsion Sauce: 2/3 cup raw tahini, 1/3 cup sage-infused water (boiled & cooled), 1/4 cup silan, fresh lemon juice & zest, sea salt, black pepper.

  • Garnish & Options: Micro basil leaves, optional grated dried yogurt stone (tzfatit/kashk).

Method

  1. 01

    Render Marrow & Base Stock: Sauté bone marrow and lamb fat in olive oil with fresh sage leaves and garlic. Deglaze with red wine and beef stock. Strain and reduce until thick. Cool down, reserving rendered bone marrow meat.
  2. 02

    Mix Meat Filling: Combine ground lamb, lamb fat, ground beef, minced lamb neck, and cooked bone marrow with finely chopped cilantro, scallions, chili, garlic, Ras el Hanout, paprika, salt, and black pepper. Mix until uniform and let rest.
  3. 03

    Flatten Date Base: Slice Jumbo Medjool dates lengthwise, remove pits, and flatten dates on oiled cling wrap into smooth elastic sheet layers.
  4. 04

    Form Stuffed Spheres: Portion meat filling into balls, roll tightly inside flattened date sheets to form seamless date-wrapped meat spheres.
  5. 05

    Build Pan Sauce & Bake: Sauté grated onions in olive oil until golden. Add sage, garlic, chili, red wine, Ras el Hanout, beef stock, and silan. Place date balls into sauce, cover with foil, and bake at 180°C (350°F) for 25 minutes. Uncover to brown.
  6. 06

    Prepare Tahini-Silan Sauce: Boil water with sage leaves, strain, and cool. Whisk raw tahini (2/3 cup) with sage water (1/3 cup), silan (1/4 cup), lemon juice, lemon zest, and sea salt until smooth.
  7. 07

    Plate & Serve: Spoon tahini-silan sauce into a deep plate. Place Galilean Volcano date sphere in the center, drizzle reduced pan glaze, and garnish with micro basil leaves and optional grated yogurt stone.

Step by step

Clear process images displayed in the same order as the method.

Sauté bone marrow and lamb fat in olive oil with fresh sage leaves and garlic. Deglaze with red wine and beef stock. Strain and reduce until thick. Cool down, reserving rendered bone marrow meat. 1
Render Marrow & Base Stock:

Sauté bone marrow and lamb fat in olive oil with fresh sage leaves and garlic. Deglaze with red wine and beef stock. Strain and reduce until thick. Cool down, reserving rendered bone marrow meat.

Combine ground lamb, lamb fat, ground beef, minced lamb neck, and cooked bone marrow with finely chopped cilantro, scallions, chili, garlic, Ras el Hanout, paprika, salt, and black pepper. Mix until uniform and let rest. 2
Mix Meat Filling:

Combine ground lamb, lamb fat, ground beef, minced lamb neck, and cooked bone marrow with finely chopped cilantro, scallions, chili, garlic, Ras el Hanout, paprika, salt, and black pepper. Mix until uniform and let rest.

Slice Jumbo Medjool dates lengthwise, remove pits, and flatten dates on oiled cling wrap into smooth elastic sheet layers. 3
Flatten Date Base:

Slice Jumbo Medjool dates lengthwise, remove pits, and flatten dates on oiled cling wrap into smooth elastic sheet layers.

Portion meat filling into balls, roll tightly inside flattened date sheets to form seamless date-wrapped meat spheres. 4
Form Stuffed Spheres:

Portion meat filling into balls, roll tightly inside flattened date sheets to form seamless date-wrapped meat spheres.

Sauté grated onions in olive oil until golden. Add sage, garlic, chili, red wine, Ras el Hanout, beef stock, and silan. Place date balls into sauce, cover with foil, and bake at 180°C (350°F) for 25 minutes. Uncover to brown. 5
Build Pan Sauce & Bake:

Sauté grated onions in olive oil until golden. Add sage, garlic, chili, red wine, Ras el Hanout, beef stock, and silan. Place date balls into sauce, cover with foil, and bake at 180°C (350°F) for 25 minutes. Uncover to brown.

Boil water with sage leaves, strain, and cool. Whisk raw tahini (2/3 cup) with sage water (1/3 cup), silan (1/4 cup), lemon juice, lemon zest, and sea salt until smooth. 6
Prepare Tahini-Silan Sauce:

Boil water with sage leaves, strain, and cool. Whisk raw tahini (2/3 cup) with sage water (1/3 cup), silan (1/4 cup), lemon juice, lemon zest, and sea salt until smooth.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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