Moroccan harost balls with dates, raisins and nuts
1 Servings
Ingredients
| Quantity | 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) |
Directions
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