Charoset is a staple on the Seder plate during Passover, symbolizing the mortar used by the Israelites in Egypt. While Ashkenazi charoset typically features apples, walnuts, and sweet kosher wine, Sephardic Jews from the Middle East and Mediterranean regions have their own unique variations. One of the most interesting ways charoset is served in the Middle East is in a ball or truffle form.
This recipe offers a delightful twist on the traditional charoset, drawing inspiration from Moroccan flavors. These Sephardic Charoset Truffles are adapted from a traditional Moroccan charoset recipe.
Moroccans like to serve their charoset in rolled balls, like the modern nutritious date balls that were all the rage a few years back. A variation on these Moroccan balls, the Jews of Jamaica also liked to roll their charoset into balls, but they coat theirs in cinnamon. It’s healthy, easy to make and store, and unique.
This charoset is gooey and fragrant with dried Mediterranean fruit. It’s an easy and nutritious snack to make for Passover or anytime of year.
Here’s how you can create these delectable Moroccan Charoset Balls at home.
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Don't PASSOVER These Delicious Treats | Moroccan Style Haroset
Ingredients
- Dates
- Dried apricots
- Raisins
- Pistachios
- Honey
- Sugar
- Cinnamon
I use pistachios because I love them, but you can substitute any kosher for Passover nut of your choice. While charoset balls are usually dipped in cinnamon, I like to dip mine in cinnamon and sugar mixed together.
Note: I have updated this recipe slightly by changing the ratio of the dried fruit to half dates, half apricots. When originally posted, the ratio was 2 cups dates, 1 cup apricots. I like the truffles better with a more pronounced apricot flavor. If you’d like to make it as originally posted, use the ratio of 2 cups dates, 1 cup apricots.
Instructions
- Prepare the Mixture: Place dates, apricots, raisins, pistachios and honey and place in a food processor.
- Blend: 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 collects in a ball in the processor. If you have a smaller food processor, you will want to prepare this recipe in 2 or 3 batches.
- Combine Cinnamon and Sugar: In a bowl, mix together the sugar and the cinnamon.
- Form the Balls: 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. Making the truffles is a very sticky process, so be prepared to scrub your hands afterward!
- Coat with Cinnamon Sugar: Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges.
- Serve: Serve at room temperature.
It is very important to pit the dates and prunes used in this recipe. So take a minute to make sure they are pitted! The next step is really easy - simply toss everything into a food processor and blend it together. After you've mixed everything take a taste. If the mixture is really thick add some grape juice or kosher wine. If it tastes too bitter add a little bit of sugar. That being said this is not meant to be overly sweet.
To roll the haroset balls, take a piece of the mixture about the size of large olive and roll into a ball. Next, roll it in the ground almonds and set aside.
Since Passover is all about tradition, I will always make at least this version of charoset. It’s the one I grew up on and it’s the one everyone demands. You don’t even need a recipe to make it great. Just combine everything and adjust to taste.
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Enjoy this delightful Moroccan twist on a Passover classic!
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tags: #Moroccan
