Moroccan Charosets
Yield
50 servingsPrep
30 minCook
?Ready
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
dates
pitted |
|
| ½ | cup |
golden raisins
|
|
| ½ | cup |
raisins, seedless
dark |
|
| ½ | cup |
walnuts
|
|
| 2 | tablespoons |
red wine
sweet, Passover |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
dates
pitted |
|
| 118 | ml |
golden raisins
|
|
| 118 | ml |
raisins, seedless
dark |
|
| 118 | ml |
walnuts
|
|
| 3E+1 | ml |
red wine
sweet, Passover |
|
Directions
Process dates, raisins and walnuts in food processor until mixture is finely chopped and begins to mass.
Add enough wine to make sticky dough.
Line baking sheet with waxed paper.
Drop mixture by slightly rounded measuring teaspoonfuls onto pan.
Roll with moistened palms into hazelnut-size balls.
Refrigerate for at least 3 hours or until firm.
