Recipe Ideas for Moroccan Date Sauce

Preheat grill to medium hot.

Brush eggplant slices with olive oil and grill for 3-4 minutes until lightly browned.

Turn slices over and grill another 3-4 minutes until cooked through.

Arrange grilled eggplant on warmed plates and top with warmed Moroccan Date Sauce.

Using a small, sharp knife, make ½ inch-deep slits all over the lamb.

Press garlic slices into the slits and coat the lamb with Moroccan Date Sauce, rubbing it in.

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, reserving ½ cup for glazing.

Light a grill and season the lamb with salt and black pepper.

Grill the lamb over moderate heat, turning once, until nicely charred and an instant-read thermometer registers 130° (about 15 minutes per side).

During the last 3 minutes of grilling, brush the reserved Moroccan Date Sauce all over the lamb.

Transfer the grilled lamb to a carving board and let rest for 10 minutes before slicing.

For meatballs, mix ground beef or lamb with paprika, cumin, half of the chopped parsley, and salt.

Roll mixture into 1-inch balls and set aside.

Warm Moroccan Date Sauce in a pan, then nestle meatballs into the sauce and cook for 10-12 minutes until cooked through.

For the dip, blend feta, cream cheese, and Moroccan Date Sauce in a food processor.

Spread mixture in a pie pan and top with diced cucumber. Serve with pita chips.

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