Moroccan-style haroset

Yield: 72 Servings

Measure Ingredient
2 cups Walnut pieces
1 cup Blanched slivered or whole almonds
25 \N Pitted dates
10 \N Large; brown (\"calimyrna\") dried figs
20 \N Dried apricots
10 \N Large; pitted prunes
½ cup Shelled pistachio
¼ cup Sweet red pesach wine; or as needed
\N \N Ground cinnamon

From: Leti Labell <Leti.Labell@...> Date: 29 Mar 1994 13:20:05 -0500 From "The Jewish Holiday Cookbook: An International Collection of Recipes and Customs" by Gloria Kaufer Greene.

Unlike most haroset, this delectable dried fruit-nut mixture is formed into little balls, which will keep for weeks in the refrigerator. (Note: For best results, all the dried fruit should be fresh and soft.) These little balls are really delicious. Enjoy.

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.

Serving count: Makes about 6 dozen 1-inch balls (about 3 cups of haroset mixture).



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