Moroccan Charoset Balls

"These charoset balls are part of the Moroccan Passover tradition and are scooped up with romain lettuce at the seder. I received this recipe as part of a women's seder. The recipe can originally be found in the "Jewish Cooking in America" cookbook. Cook time does not include refrigeration time. Yield should be 3 1/2 C (system won't allow me to enter that). I have been told that there is no such thing as a sweet red wine (excepting the Mogen David line) and to use a zinfandel as the closest substitute."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
15mins
Ingredients:
5
Yields:
3 cups
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ingredients

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directions

  • In food processor, process dates, raisins and walnuts until mixute is finely chops and begins to stick together.
  • Add wine until mixture becomes sticky.
  • Drop rounded teaspoonfuls onto wax paper lined baking sheet.
  • With moistened hands, roll each mound into a hazelnut-size ball.
  • Refrigerate at least 3 hours.

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Reviews

  1. A very sweet treat! A bit to sweet for me. in place of the golden raisins I used dried Apricots. For the wine I used sweet sherry. My processor had a hard time with these. I seggest making half at a time.This is a good way to boost your energy level. Well it`s not a bad recipe just to sweet for me.
     
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RECIPE SUBMITTED BY

Current (9/07) review criteria: 5: WOW! This is something with which to impress the guest! 4: We really liked this and will make it again. Instructions were easy to follow. 3: Good basic recipe but needs something to make it a 4 for us and/or there is a problem with instructions. 2: We didn't like the flavor/taste/texture and/or there is a major problem with the instructions. 1: Inedible for us.
 
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