Here are some recipes inspired by Claudia Roden’s "The Book of Jewish Food."
1 Lb. dried dates
2 ½ cups toasted, chopped walnuts
½ cup toasted, ground walnuts
Place the dates in a food processor.
Grind them into a paste, adding a little cold water if necessary.
When the dates are transformed into a paste, mix in the chopped walnuts.
Rub a little olive oil into your hands. This will prevent the paste from sticking to your fingers. Shape the paste into little balls.
Roll the date-nut balls in the ground walnuts to garnish.