Recipe#12042

Title: Haroset

From: Leti Labell Leti.Labell@f104.n109.z1.fidonet.org 
 Newsgroups: rec.food.recipes 
 Subject: Moroccan Haroset 
 Date: 29 Mar 1994 13:20:05 -0500 
 Organization: Fidonet: ShanErin (1:109/104) 
 Message-ID: <2n9rgl$8j@s.ms.uky.edu> 

This is my favorite recipe for Haroset.
 MOROCCAN-STYLE HAROSET
 >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.
 Ingredients:
 2 c walnut pieces
 1 c blanched slivered or whole almonds
 25 pitted dates
 10 large, brown ("calimyrna") dried figs
 20 dried apricots
 10 large, pitted prunes
 1/2 c shelled pistachio
 1/4 c sweet red Pesach wine, or as needed
 ground cinnamon
 Instructions:
 ~ 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).
 Keywords:
 jewish, ethnic, passover, side dish