Okay there's a story with this recipe. A friend was telling me about sausages he had in the Northern Territory Date and Camel Sausages, so I thought I'd try to work out a recipe for date/beef sausages. To date (pardon the pun) I have put them in skins, only because of the heat and working on large numbers of sausages when it's 40 degrees, but have done them as patties or Kaftas. Both ways everyone has absolutely loved them, so here's what I did.
First I was trying to work out what spices to use and though North African would work with dates so I made up Ras El Hanout,
"Ras el Hanout" is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. http://www.seco.com.au/sustainable_living/viewtopic.php?f=10&t=1228
Now I'm one of those cooks that doesn't always measure so go with what you think and you can build on it.
Then mince beef (approx 1.5kg) with a big handful of pitted dates, and a couple of good tablespoons of Ras El Hanout, then chop a bunch of fresh coriander (saw this in some moroccan recipe) and add to the beef and chop up a big tomato and add it as well. Mix well with your hands and then mince again.
I rolled into Kafta's and either baked or cooked on the BBQ, they would be the same in skins. My suggestion is to make up a small amount 500g of mince makes four patties or kafta's and try them, just reduce the sizes to small tomato, small handfuls, 1 tablespoon etc. See if you like them? I tried apricots which were nice but no near as good as the dates!