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Charoset, Moroccan (P, KLP)
Source: The Jerusalem Post, March, 21 2002, "THE WORLD OF HAROSET," By Elizabeth Levy
Yield: About 60 balls

500g (about 1 lb.) hazelnuts
250g (about 1/2 lb.) almonds
250g (about 1/2 lb.) dates
250g (about 1/2 lb.) sultana raisins

Using a food processor, grind the nuts together coarsely. Add dates and raisins and process until consistency is smooth but still has some texture.

Prepare balls of the mixture about 2cm (1") in diameter. Can also be served as a dessert during Pesach.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A