Skip to main content
万博官网
Search
Search

Date Shake With Toasted Nuts (Majoon)

4.1

(5)

Read Reviews Triangle
A date shake topped with toasted nuts and seeds in a glass.
Date Shake with Toasted Nuts (Majoon) © 2013 by Sara Remington

I first tasted amajoonat the Café Glacé in the Westwood neighborhood of Los Angeles, where these decadent concoctions are whipped up with vanilla ice cream for Westwood's large Persian community. I makemajoonwith yogurt instead, which gives it a hint of lemony sourness and packs enough nutrients for a healthy breakfast. Although it takes more time, I recommend toasting nuts and seeds in the oven on a dry baking sheet, rather than in a pan on the stove top, because they cook more evenly. You can toast a few cups at a time and keep them on hand for various recipes. Toast the delicate coconut flakes, sesame seeds, and pistachios at 300°F for 3 to 4 minutes, then transfer immediately to a plate to prevent burning. Toast the almonds and walnuts at 350°F for about 12 minutes, until fragrant and crisp.

Ingredients

serves 2 to 4 (makes 3 1/2 cups)

Shake

1 banana, peeled and frozen
8 Medjool dates, pitted
1/2 cup plain yogurt (not thick)
1/2 teaspoon vanilla extract
Pinch of ground cinnamon
Pinch of sea salt
2 cups ice cubes
3/4 cup to 1 cup water

Toppings

1 tablespoon toasted unsweetened coconut flakes
1 tablespoon toasted almonds, coarsely chopped
1 tablespoon toasted walnuts, coarsely chopped
1 tablespoon toasted pistachios, coarsely chopped
1 tablespoon toasted sesame seeds

  1. Cut the banana into 1-inch-thick slices and place them in a blender. Add the dates, yogurt, vanilla, cinnamon, salt, ice cubes, and 3/4 cup water and blend until smooth. Add an additional 1/4 cup water if the shake is too thick. Pour into glasses, top with rows of coconut flakes, almonds, walnuts, pistachios, and sesame seeds, and serve.

Image may contain: Plant, and Food
Reprinted with permission fromThe New Persian Kitchenby Louisa Shafia. Copyright © 2013 by Louisa Shafia; photographs copyright © 2013 by Sara Remington. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherLouisa Shafia'sfirst cookbook,Lucid Food: Cooking for an Eco-Conscious Life, was nominated for an IACP award. She has cooked at notable restaurants in New York and San Francisco, including Aquavit, Pure Food and Wine, and Millennium. Her recipes have appeared inNew Yorkmagazine,Yoga Journal,Food Network Magazine, andEvery Day with Rachael Ray. Look for Louisa on the Cooking Channel's Taste in Translation series, and visit her at www.lucidfood.com.
Sign InorSubscribe
to leave a Rating or Review

How would you rate Date Shake With Toasted Nuts (Majoon)?

Leave a Review

Reviews (5)

Back to Top Triangle

  • Super delicious shake! The dates made it super sweet and the cinnamon, salt, and vanilla were a nice flavor enhancer. Alas I skipped the toppings as I just had dental work, but the flavor without them was great.

    • Anonymous

    • Boulder co

    • 2/18/2021

  • This shake is addictive. I keep frozen bananas and toasted coconut/nuts on hand because I make them often. Recipe is perfect as is - ice cream would be too rich.

    • lisakat

    • Austin, TX

    • 7/11/2018

  • I love this recipe! As is, it's a delightfully refreshing drink to share on a warm day. I've also added more yogurt and decreased the dates and ice and had it for breakfast or a post-workout snack. So good :)

    • WinnieAbr

    • 4/12/2013

  • I love this shake! As is, the recipe makes a delightfully refreshing drink to share on a warm day. With a little more yogurt, 1/2 of the dates, and less ice, it makes a wonderful breakfast or snack for 1. Don't skimp on the topping of toasted nuts: this makes a fantastic addition.

    • WinnieAbr

    • new york

    • 4/12/2013

  • So promising and yet so disappointing. I had excellent goat milk yogurt, gorgeous Mejool dates, a sweet frozen banana, and yet this was surprsingly bland. A waste of time, effort, and ingredients.

    • RoniJordan

    • 4/4/2013

Tags Milkshake Beverages Persian Middle Eastern Iranian Banana Fruit Date Dried Fruit Yogurt Dairy Coconut Almond Nut Walnut Pistachio Snack Breakfast Gluten Free Nonalcoholic Easy Blender Cookbooks

See Related Recipes and Cooking Tips

Read More
Jam Session
This refreshing sherry and watermelon cocktail gets a spicy kick from ginger kombucha.
Grilled Swordfish Steaks With Whole-Lemon Dressing
Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.
Fraisier (Strawberry Cream Cake)
Strawberries and cream, but make it fancy (and in a cake).
Scallion Salad With Sesame
葱沙拉,称为pa muchim或pajeori,one of the mainstays of Korean barbecue.
Mint Julep
A classic whiskey cocktail made with bourbon and mint is even more fragrant when you flavor your simple syrup.
Sasami no Ume-shiso (Grilled Chicken Tenders With Ume and Shiso)
Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers.
Mojito
For this adaptation of a classic Cuban cocktail, you don't need a muddler. Tear the mint, then stir with lime juice, sugar, white rum, and soda water.
Lamingtons
The secret to a great lamington is to let the cake sit overnight so it will soak up more chocolate. This Australian specialty is then coated with coconut.