Moroccan Charoset Balls: A Sweet and Nutty Delight
These Moroccan Charoset Balls are a cherished part of the Passover tradition, offering a delightful blend of flavors and textures that bring a touch of Moroccan flair to the seder table. Originating from the “Jewish Cooking in America” cookbook, this recipe is a favorite among many, perfectly combining dates, raisins, and walnuts with a hint of zinfandel. The charoset balls are traditionally scooped up with crisp romaine lettuce, making for a refreshing and sweet addition to your Passover meal. The recipe is simple, requiring just 15 minutes of prep time, though it does need to chill for a few hours to achieve the perfect texture.
Ingredients
- 2 cups pitted dates: These will form the sweet and sticky base of your charoset balls.
- 1/2 cup golden raisins: Adds a touch of light sweetness and a hint of color.
- 1/2 cup dark raisins: Enhances the depth of flavor with its richer sweetness.
- 1/2 cup walnuts: Provides a delightful crunch and nutty flavor.
- 1 to 2 tablespoons zinfandel wine: Adds moisture and a subtle hint of fruitiness. If zinfandel is unavailable, a similar dry red wine can be used as a substitute.
Instructions
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Process the Ingredients: Place the pitted dates, golden raisins, dark raisins, and walnuts into the bowl of a food processor. Pulse the mixture until it is finely chopped and starts to stick together. The goal is to achieve a coarse yet cohesive blend where the ingredients are well combined but not completely pulverized.
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Add the Wine: Gradually add 1 to 2 tablespoons of zinfandel wine to the mixture. Continue to process until the mixture becomes sticky and holds together when pressed. The wine not only helps to bind the ingredients but also imparts a lovely depth of flavor.
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Form the Balls: Using a teaspoon, drop rounded portions of the mixture onto a wax paper-lined baking sheet. Moisten your hands with a little water to prevent sticking, and roll each portion into a small, hazelnut-sized ball. This step is crucial for ensuring that each charoset ball is uniformly sized and has a pleasing texture.
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Chill the Charoset Balls: Refrigerate the formed balls for at least 3 hours to allow them to firm up and the flavors to meld together. The chilling time is essential for achieving the perfect consistency and flavor.
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Serve: Once chilled, the charoset balls are ready to be enjoyed. Serve them with romaine lettuce leaves for a traditional Passover experience, or simply enjoy them as a sweet and nutritious snack.
Nutritional Information (Per Serving)
- Calories: 611.5
- Fat: 13.4 grams
- Saturated Fat: 1.3 grams
- Cholesterol: 0 milligrams
- Sodium: 8.6 milligrams
- Carbohydrates: 130.2 grams
- Fiber: 12.7 grams
- Sugar: 104.3 grams
- Protein: 7.4 grams
Yield: Approximately 3 to 4 cups of charoset balls
Tips
- Adjusting Sweetness: If you prefer a sweeter charoset, you can increase the amount of dates or raisins.
- Wine Substitution: While zinfandel is recommended, any dry red wine can be used if zinfandel is unavailable.
- Texture: For a smoother texture, you can process the mixture a bit longer, but be cautious not to turn it into a paste.
Enjoy making and sharing these Moroccan Charoset Balls at your next seder or as a delightful treat throughout the year. Their rich, sweet flavor and satisfying texture make them a standout addition to any table. 🌟🍇🍷
