LOCATION: Recipes >> African >> Haroset 01
|
 |
|
Haroset 01
|
|
|
|
MOROCCAN-STYLE HAROSET
2 c walnut pieces
1 c blanched slivered or whole almonds
25 pitted dates
10 large, brown calimyrna dried figs
20 dried apricots
10 large, pitted prunes
1/2 c shelled pistachio
1/4 c sweet red Pesach wine, or as needed
ground cinnamon
Put all of the nuts and dried fruit through the fine blade of a
food grinder or finely grind them together in a food processor
fitted with the steel blade (in batches, if necessary).
Mix in just enough wine to make a smooth paste that is soft and
malleable.
Form the mixture into 1-inch balls.
Roll the balls in ground cinnamon.
Store the balls in a tightly covered container in the refrigerator
for up to 2 weeks. You can also freeze these.
For best flavor, let them come to room temperature before serving.
Makes about 6 dozen 1-inch balls (about 3 cups of haroset mixture).
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
