03/18/13
Food & Wine Editor
The Matzah Ball's Rival

Take a page from the Moroccan Jewish cookbook and make these charoset truffles.

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Jews, by nature, love to debate, and when it comes to a simple how do you make charoset you won’t get one answer, but three. The Ashkenazi charoset typically consists of chopped walnuts, apples and sweet wine tossed together, while the Sephardic version is spicier and uses a variety of dried fruits and nuts. Then there’s Moroccan-truffle charoset, a version of the Sephardic charoset shaped into neat, little cinnamon-coated balls.  So, if you’re looking to spice up your charoset, Tori Avey’s blog, Shiksa in the Kitchen, has the solution.

Total Time: 20 Minutes

Servings: About 25 truffles

Kosher Key: Pareve, Kosher for Passover

What You'll Need:

  • 1 1/2 cups pitted dates

  • 1 1/2 cups dried apricots

  • 1/2 cup golden raisins

  • 3/4 cup shelled pistachios

  • 2 tbsp honey

  • 1/4 cup sugar

  • 1 tsp cinnamon

  1. Place dates, apricots, raisins, pistachios and honey and place in a food processor.

  2. Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it forms a ball in the food processor.

  3. In a bowl mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.

  4. Dry your hands. Dip the balls in the cinnamon and sugar and coat thoroughly. Re-roll between your palms to smooth out any rough edges. Serve at room temperature.

 

Last Update:

03/19/2013 - 09:18

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