Ingredients
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2
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1/2
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1/2
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1/2
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1 - 2
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-
-
-
-
-
-
-
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Directions
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 , A very sweet treat! A bit to sweet for me in place of the golden raisins used dried Apricots For the wine 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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Steps
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1
Done
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In Food Processor, Process Dates, Raisins and Walnuts Until Mixute Is Finely Chops and Begins to Stick Together. |
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2
Done
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Add Wine Until Mixture Becomes Sticky. |
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3
Done
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Drop Rounded Teaspoonfuls Onto Wax Paper Lined Baking Sheet. |
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4
Done
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With Moistened Hands, Roll Each Mound Into a Hazelnut-Size Ball. |
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5
Done
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Refrigerate at Least 3 Hours. |
