Moroccan Charoset Balls

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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.

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Ingredients [?]

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  • add   1/2 cup walnuts
  • add   1/2 cup dark raisins
  • add   1-2 tablespoon sweet red passover wine
  • add   2 cups pitted dates
  • add   1/2 cup golden raisins


  1. In food processor, process dates, raisins and walnuts until mixute is finely chops and begins to stick together.
  2. Add wine until mixture becomes sticky.
  3. Drop rounded teaspoonfuls onto wax paper lined baking sheet.
  4. With moistened hands, roll each mound into a hazelnut-size ball.
  5. Refrigerate at least 3 hours.