Yellow Barhi Dates With Garlic and Herbs

Ayelet Latovich

30 minutes

Serves 4-6, as a side dish

Yellow Barhi Dates With Garlic and Herbs. Photo by Shani Brill
Yellow Barhi Dates With Garlic and Herbs. Photo by Shani Brill

In Sephardi and Mizrahi homes like mine, dates are traditionally served after a blessing that says: “May it be that there comes an end to our enemies, haters and those who wish evil upon us.” Sweet, sticky Medjool dates adorn our holiday table every year, but for me, Rosh Hashanah offers the promise of Yellow Barhi dates, both sweet and astringent — a controversial pairing for some — that I am addicted to. The sensation is refined when combined with warm olive oil and the dates truly shine when paired with garlic and thyme. This is a wonderful addition to chicken livers, as a side dish, or served warm on its own. The dish can be prepared in advance and warmed in the oven on low heat when ready to serve.

Yellow Barhi dates can be found at Middle Eastern and Turkish grocery stores around September.


  • 2 tablespoons olive oil
  • 4 cups Yellow Barhi dates, halved and pitted 
  • 2 garlic cloves, peeled and chopped 
  • 1 teaspoon fresh thyme leaves
  • Salt, to taste
  • Black pepper, to taste
  • ½ cup chopped cilantro
  • ½ cup chopped parsley


  1. Heat the olive oil in a cast iron skillet over a high heat and add the dates. Fry the dates, occasionally stirring to ensure they are beautifully golden on all sides. Add the garlic, thyme, salt, and black pepper and sauté for 1 minute. Remove from the heat and set aside until ready to serve.
  2. To serve: if necessary, warm the dates in the oven over a low heat. Transfer to a serving plate, add the chopped cilantro and parsley, and mix well.

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