A typical Moroccan haroset recipe contains dates, raisins, local spices and various fruits finely ground together for unique blends. There is a tradition of rolling up haroset into balls that are delicious eaten alone or squished between two pieces of matzah at the seder, for a Passover breakfast or an anytime snack. I first encountered a recipe for Moroccan Haroset Balls in Joan Nathan’s Jewish Cooking in America, but over the years I have adapted the recipe to make it my own, one that is always requested (and copied) by our seder guests.
- ¾ cup walnuts, almonds or hazelnuts
- 1½ cups pitted dates
- ½ cup dried apricots
- 2 or 3 dried figs
- 1 cup raisins (dark, golden or any combination)
- ½ teaspoon cinnamon
- 1 or 2 pinches allspice
- 1 to 2 tablespoons sweet red wine or grape juice
- Finely ground walnuts or almonds (optional)
- Using a food processor, pulse to coarsely chop the nuts, then add all the rest of the ingredients except the wine and finely ground nuts. Pulse until the mixture is finely chopped and well blended, adding just enough wine as you are pulsing to make the mixture stick together. Too much and it will be too sticky. As you pulse it, the mixture will form a large ball. Now you are ready to roll. Very slightly dampen hands with cold water. Gently roll the mixture into balls about ¾ inches in diameter or your desired size. Place the balls on a tray or baking sheet covered in wax paper and refrigerate until firm, about 3 hours. Serve or store in a covered container. Or you can roll each ball in finely ground nuts, which will keep them from sticking together so they can be stored immediately in a covered container. These treats will keep for 2-3 weeks in the refrigerator, but rarely last that long.
- Photography by Stacey Viera