Moroccan Charoset (Haroset)
This recipe comes from "Too Good to Passover" by Jennifer Felicia Abadi.
"Halawiyat are traditional styles of candy or sweets in the Middle East commonly made out of various ground dried fruit, nuts and sugar. Similar to these confections, this Moroccan Haroset is shaped into a small ball, then rolled in ground cinnamon to resemble and elegant truffle. When it comes time to eat, guests may help themselves to a single truffle or press it between two pieces of Matzo."
Please note: it takes time to roll out each individual ball by hand, so allow sufficient time.
Ingredients:
- 1 cup Walnuts
- 1/2 cup slivered Almonds
- 12 Large Medjool dates or 20 rgular sized dates, pitted and cut into small pieces
- 1/2 cup golden Raisins
- 1/2 cup dark Raisins
- 3 to 4 tablespoons sweet passover wine, such as Manischewitz
- Cinnamon
Instructions:
- Place the Walnuts and Almonds in a food processor and pulse until coarsely ground, but not meal-like consistency (about 30 seconds)
- Add the dates and raisins and combine in the food processor for about 30 seconds.
- Add the wine and pulse until the mixture becomes a soft paste.
- Taking one level tablespoon (or mini Melon Ball) at a time, roll the thick paste into 1 inch balls (if the paste is sticking to your hands, try dipping your hands into cold water and then rolling them)
- When all the balls have been rolled, pour a couple of tablesoons of ground cinnamonon into a small plate and then roll each ball in teh cinnamon to lightly coat the outside. (you can also dust your hands with cinnamon and then roll each ball, whichever is easier).
- Serve Haroset balls at room temperature stacked in a small bowl or on a small platter.
- Store balls in a tightly covered plastic container or wax paper in the refrigerator for up to three days, or freezer for a month.
Note: if you wish to serve the mixture in a more common way of a paste in a bowl, the add a little more wine or warm water to make a bit smoother and softer for spreading.
We are making these in 2026.