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    You are in: Home / Recipes / Moroccan Charoset Balls Recipe
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    Moroccan Charoset Balls

    Moroccan Charoset Balls. Photo by Rita~

    1/1 Photo of Moroccan Charoset Balls

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Ducky's Note:

    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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    Units: US | Metric


    1. 1
      In food processor, process dates, raisins and walnuts until mixute is finely chops and begins to stick together.
    2. 2
      Add wine until mixture becomes sticky.
    3. 3
      Drop rounded teaspoonfuls onto wax paper lined baking sheet.
    4. 4
      With moistened hands, roll each mound into a hazelnut-size ball.
    5. 5
      Refrigerate at least 3 hours.

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    Ratings & Reviews:

    • on January 11, 2005


      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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    Nutritional Facts for Moroccan Charoset Balls

    Serving Size: 1 (511 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 611.5
    Calories from Fat 120
    Total Fat 13.4 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 8.5 mg
    Total Carbohydrate 130.2 g
    Dietary Fiber 12.6 g
    Sugars 104.3 g
    Protein 7.4 g

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