Moroccan Charosets
Yield: 50 servings |
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2 cups Dates,
pitted
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1/2 cup Raisins, golden
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1/2 cup Raisins, dark
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1/2 cup Walnuts
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2 tbsp. Red wine, sweet, Passover
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1. Process dates, raisins and walnuts in
food processor until mixture is finely
chopped and begins to mass. Add enough wine
to make sticky dough.
2. Line baking sheet with waxed paper. Drop
mixture by slightly
rounded measuring teaspoonfuls onto pan.
Roll with moistened palms into hazelnut-size
balls. Refrigerate for at least 3 hours or
until firm. |
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Cooking Tips:
Charoset or charoses is a
sweet, lumpy paste served during the Passover Seder. |
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