Moroccan Charoset Balls
1
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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.
- Ready In:
- 15mins
- Yields:
- Units:
1
Person talking
ingredients
- 2 cups pitted dates
- 1⁄2 cup golden raisin
- 1⁄2 cup dark raisin
- 1⁄2 cup walnuts
- 1 -2 tablespoon sweet red passover wine
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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@Ducky
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@Ducky
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"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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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.Reply
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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.
