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 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.
JOAN NATHAN'S HAROSETH
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts - a mixture that symbolizes the mortar with which the Israelites laid bricks during their enslavement in Egypt - varies wildly depending on the availability of ingredients. The Nathan family version resembles a Moroccan haroseth rather than the popular American version made with apples, nuts and sweet wine.
Provided by Joan Nathan
Categories appetizer, side dish
Time 15m
Yield About 6 dozen haroseth
Number Of Ingredients 4
Steps:
- Grind the raisins and 1 1/2 cups of the almonds together in a meat grinder (see tip). Set aside in a bowl.
- Grate the apple into the raisins and almonds and add the cinnamon. Mix well to combine.
- Using your hands, press the mixture into 1-inch balls. Using the remaining almonds, press 1 into each haroseth. There will be lots of haroseth left over; serve in bowls at the table during Passover.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 4 grams, TransFat 0 grams
MOROCCAN HAROSETH-BRAISED LAMB SHANKS
Tender braised lamb is prepped with a sweet haroseth marinade in this Passover dinner recipe from Craigie on Main chef Tony Maws.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 29
Steps:
- Add lamb shanks to marinade and toss to coat. Cover bowl with plastic wrap. Transfer to refrigerator and let marinate overnight.
- Preheat oven to 450 degrees.
- Place carrots, onion, celery, fennel, garlic, and ginger in a roasting pan. Drizzle with olive oil and toss to coat. Remove lamb from marinade and wipe off excess. Season with salt and pepper and add to roasting pan. Transfer to oven and roast, turning once, until well browned, about 20 minutes. Remove from oven and deglaze lamb and vegetables with wine and tomato paste.
- Decrease oven temperature to 325 degrees.
- Transfer lamb to a large Dutch-oven and add enough chicken stock to cover the lamb shanks halfway (you may not need to use all of the chicken stock). Add roasted vegetables, apricots, figs, dates, prunes, currants, almonds, walnuts, pistachios, crushed tomatoes, fennel seeds, coriander seeds, cumin seeds, and chile flakes. Place thyme, parsley, cilantro, and bay leaves in a piece of cheesecloth; tie with kitchen twine to enclose. Add to Dutch oven and cover.
- Bring lamb mixture to a simmer over medium-high heat. Immediately transfer to oven and cook until meat is tender and falling off the bone, about 3 hours.
- Remove from oven and let cool slightly. Remove lamb shanks and set aside. Remove vegetable mixture and cooking liquid from Dutch-oven and pass through a food mill back into Dutch-oven. Return lamb to Dutch-oven and toss to coat; serve.
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.
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
MOROCCAN HAROSETH
Provided by Molly O'Neill
Categories condiments, appetizer
Time 45m
Yield Six to eight servings
Number Of Ingredients 5
Steps:
- Put the dates in a pan with the wine and seasonings and simmer until the mixture resembles a soft paste, about 30 to 40 minutes, stirring occasionally. Cool. Add the walnuts and serve.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 38 grams, TransFat 0 grams
MOROCCAN HAROSETH MARINADE
Use this marinade to make Craigie on Main chef Tony Maw's Moroccan Haroseth-Braised Lamb Shanks.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Moroccan-Inspired Recipes
Yield Makes enough for 4 lamb shanks
Number Of Ingredients 13
Steps:
- In a small skillet, lightly toast cumin seeds, fennel seeds, chile flakes, and coriander seeds over low heat until fragrant. Transfer to large shallow baking dish and add olive oil, wine, orange peel, salt, thyme, parsley, cilantro, garlic, and ginger; stir to combine.
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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.
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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.
10 FAMOUS MOROCCAN FOODS YOU SHOULD TRY - THE SPRUCE …
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- Couscous. Couscous is prepared weekly in many Moroccan homes and the presentation pictured here, couscous with seven vegetables, is one of the most popular versions.
- Moroccan Chicken Bastilla. Moroccan chicken bastilla is Morocco's famous rendition of a savory pie, and it simply doesn't get better than this. Traditionally pigeons were the birds of choice, but here chicken is cooked with saffron, ginger, pepper, and cinnamon, then layered within crispy warqa pastry with an herb-laden omelet and fried almonds scented with orange flower water.
- Tagine. The sky's the limit when it comes to tagine, the famous slow-cooked Moroccan stew that takes its name from the traditional clay or ceramic dish it's traditionally cooked in.
- Chicken With Preserved Lemon and Olives. This classic, versatile dish is also one of Morocco's most famous and ubiquitous. And no wonder. It's utterly delicious and works beautifully for any occasion ranging from casual family dinners to celebratory banquets.
- Lamb or Beef With Prunes. Even if you don't normally reach for prunes when grocery shopping, don't be put off by this particular combination of sweet and savory.
- Kefta Meatball Tagine. Moroccans like to heartily season their ground beef or lamb (kefta) with cumin, paprika, and herbs. In its simplest form, the spiced kefta is shaped and then grilled or pan-fried, but you'll also find kefta used extensively in other dishes, such as this popular meatball tagine with poached eggs.
- Rfissa. There may be nothing elegant about pouring hot meat and broth over a plateful of bread, yet around the world such humble fare is regarded as savory, satisfying comfort food at its best.
- Harira. You'll find all kinds of soups served in Moroccan homes and restaurants, but this one stands out from the crowd for being uniquely Moroccan and very much loved throughout the country.
- Mechoui. Moroccan roasted lamb, referred to as mechoui, is perhaps best sampled in Marrakesh, where whole lamb is roasted in deep pits with smoldering araar wood.
- Sardines and Other Fish and Seafood. The waters along Morocco's extensive coastline provide an abundant supply of sardines, making this tasty, very healthy fish an affordable indulgence.
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