Yemenite Charoset
Yield
24 servingsPrep
20 minCook
0 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
slivered |
*
|
| ½ | cup |
apricots
dried |
*
|
| 8 | each |
figs
dried, quartered |
|
| 2 | teaspoons |
coriander
ground |
|
| 2 | teaspoons |
lime zest
or lemon rind, finely grated |
*
|
| 1 | tablespoon | honey |
|
| 3 to 4 | tablespoons |
sweet wine
white |
* |
| 2 | tablespoons |
sesame seeds
toasted |
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Directions
Process almonds and apricots coarsely in food processor.
Transfer to small bowl.
Process figs to fine consistancy.
Stir into almond apricot mixture.
Add coriander, rind, honey and enough white wine to bind ingredients.
Refrigerate for 1 hour.
Roll into balls, 1 inch in diameter, roll in the sesame seeds and place each in miniature paper cups, or shape into a pyramid and press sesame seeds into sides.
Makes about 24 balls.
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