Moroccan Charoset Balls Food
MOROCCAN CHAROSET BALLS
Make a different kind of charoset this year or add it to the table, quick and easy in a blender.
Provided by Lauren Dadoun
Categories Side Dish, Appetizers, Salads
Time 10m
Yield 12 balls
Number Of Ingredients 8
Steps:
- 1. In the jar of a blender, add the walnuts, apple, dates, raisins, prune, juice, cinnamon, and sugar. 2. Blend to desired consistency. 3. Some prefer their Moroccan charoset more textured and nutty; others prefer to puree more and achieve a smoother consistency. 4. Shape into balls and refrigerate until ready to serve.
Nutrition Facts :
MOROCCAN CHAROSET BALLS
These charoset balls are part of the Moroccan Passover tradition and are scooped up with romain lettuce at the seder. I received this recipe as part of a women's seder. The recipe can originally be found in the "Jewish Cooking in America" cookbook. Cook time does not include refrigeration time. Yield should be 3 1/2 C (system won't allow me to enter that). I have been told that there is no such thing as a sweet red wine (excepting the Mogen David line) and to use a zinfandel as the closest substitute.
Provided by Ducky
Categories Berries
Time 15m
Yield 3-4 cups
Number Of Ingredients 5
Steps:
- In food processor, process dates, raisins and walnuts until mixute is finely chops and begins to stick together.
- Add wine until mixture becomes sticky.
- Drop rounded teaspoonfuls onto wax paper lined baking sheet.
- With moistened hands, roll each mound into a hazelnut-size ball.
- Refrigerate at least 3 hours.
Nutrition Facts : Calories 611.5, Fat 13.4, SaturatedFat 1.3, Sodium 8.6, Carbohydrate 130.2, Fiber 12.7, Sugar 104.3, Protein 7.4
SEPHARDIC CHAROSET TRUFFLES
A Moroccan recipe with dates, dried apricots, raisins, pistachios and honey. An exotic twist on charoset for your Seder. Kosher for Passover, Pareve, Vegan
Provided by Tori Avey
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Place dates, apricots, raisins, pistachios and honey and place in a food processor.
- Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
- In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
- Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.
Nutrition Facts : Calories 86 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
MOROCCAN HAROSET/CHAROSET (PASSOVER)
Got this years ago from my son's preschool. Haroset is a spread that you smear on matzoh that is usually sweet. In this recipe the haroset is rolled into small balls. I guessed the amount of servings since I haven't made this yet.
Provided by Oolala
Categories Fruit
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix the fruit with the nuts and add the grape juice to make a smooth paste.
- Roll into 1 inch balls and sprinkle with cinnamon.
THE BEST HOMEMADE MOROCCAN CHAROSET YOU'LL EVER MAKE
For years now, I have served my charoset in spheres, coated with nuts, so every person can have their own individual charoset by their plate. This is not only impressive-looking, but way less messy. It adds so much to the presentation of the plate and people cannot wait to dig into it! READ MORE
Provided by Recipe By Bat-El Gershowitz
Categories Appetizers
Yield 6
Number Of Ingredients 6
Steps:
- Place the dates and wine in a pot and warm through. Mix well and turn off the heat.
- Pulse the walnuts and almonds in a food processor once or twice. Add the pear and silan and mix.
- Add warm date mixture to the food processor and blend for a few seconds.
- Form balls and coat with crushed walnuts.
- Chill for an hour. Serve as it is or form individual spheres to serve to each person.
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- Place dates, raisins, and walnuts in food processor and finely chop until mixture begins to stick together. Add enough wine to make mixture pasty.
- With moistened hands, roll walnut-sized balls of mixture and place on baking sheet lined with wax-paper. Refrigerate until firm.
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- It is very important to pit the dates and prunes used in this recipe. So take a minute to make sure they are pitted!
- The next step is really easy - simply toss everything into a food processor and blend it together.
- After you've mixed everything take a taste. If the mixture is really thick add some grape juice or kosher wine. If it tastes too bitter add a little bit of sugar. That being said this is not meant to be overly sweet.
- To roll the haroset balls, take a piece of the mixture about the size of large olive and roll into a ball.
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