Brown Butter Dates With Ras el Hanout

Preparation

1. Step 1

   Heat a charcoal grill to medium heat. Set a fine-mesh sieve over a medium bowl and set aside.

2. Step 2

   In a medium saucepan over medium heat, melt the butter, stirring frequently until it reaches a foamy state. Add the smashed garlic cloves and stir continuously with a rubber spatula until the milk solids are lightly browned. Strain the butter through the sieve into the bowl to remove the garlic, scraping any milk solids back into the butter.

3. Step 3

   Return the butter to the pot over low heat and stir in the ras el hanout. Cook, stirring frequently, to lightly toast the ras el hanout spices and allow them to bloom, 1 to 2 minutes.

4. Step 4

   Add the dates to the pot and gently poach the dates over low heat, keeping the butter at a gentle simmer. Cook, turning the dates occasionally, until tender and infused, about 15 minutes.

5. Step 5

   Using a slotted spoon, remove the dates from the pot, reserving the butter. Grill them over coals until lightly caramelized, about 30 seconds. Using tongs, transfer the dates to a mixing bowl and add 2 tablespoons of the reserved ras el hanout butter along with the lemon juice. Toss gently to coat. Transfer dates to a platter, garnish with flaky salt and serve.