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Moroccan Charoset Balls

Moroccan Charoset Balls created by Rita1652

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:

ingredients

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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RECIPE MADE WITH LOVE BY

@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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  1. Rita1652
    Moroccan Charoset Balls Created by Rita1652
    Reply
  2. Rita1652
    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
  3. Ducky
    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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