Moroccan harost balls with dates, raisins and nuts

Yield: 1 Servings

Measure Ingredient
2 cups Pitted dates
½ cup Golden raisins
½ cup Dark raisins
½ cup Walnuts
1 tablespoon Sweet red passover wine, (up to 2)

Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together. Add enough wine to make a sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded measuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm.

Yield: about 60 pieces

Recipe by: Cooking Live Show #CL8862 Posted to MC-Recipe Digest V1 #591 by Angele Freeman <jfreeman@...> on Apr 29, 1997

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