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    You are in: Home / Recipes / Algerian Haroset Recipe
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    Algerian Haroset

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Studentchef's Note:

    This is from Saffron Shores: Jewish Cooking from the Southern Mediterranean by Joyce Goldstein. This is a typical side dish used for Passover, and there is so many different variations. It is also used on the seder plate to remind the Jews of the mortar that had to be made for the bricks. Nonetheless, this is easy to make, and yummy. I have not made this particular haroset yet, but I will soon.

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    Units: US | Metric


    1. 1
      In a food processor, combine all the ingredients and pulse to a paste.
    2. 2
      Roll into walnut sized balls. (For a variation add 1 cup almonds and 1/2 cup raisins to the paste).

    Ratings & Reviews:

    • on April 16, 2011


      Delicious! Since my DH is Jewish I love some of the foods his faith is know for. Haroset is one of my favorites served on a sheet of matzo or wrapped in a leaf of romaine! For years I would only partake of it during the Passover celebrations, however I looked up the traditional apple recipe here on Fooddotcom, and now I can whip it up anytime. This recipe had a different twist to the flavor due to the figs and prunes. Made for Veg 'N Swap tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Algerian Haroset

    Serving Size: 1 (340 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 192.7
    Calories from Fat 6
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 7.2 mg
    Total Carbohydrate 46.6 g
    Dietary Fiber 6.7 g
    Sugars 35.3 g
    Protein 2.2 g

    The following items or measurements are not included:

    pitted prunes

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