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LOCATION: Recipes >> African >> Haroset 01

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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).

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