Algerian Haroset

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.

• Ready In: 5 mins
• Yields: 4 cups

Ingredients

• 1 3⁄4 cups  pitted prunes, chopped
• 1 3⁄4 cups dried figs
• 1⁄4 cup sweet red wine
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 2  tablespoons confectioners' sugar

Directions

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