Moroccan Charoset Balls Recipes

MOROCCAN MEATBALLS

Steps:

• For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
• For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
• Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
• Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
• Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
• Let cool slightly, then serve.

MOROCCAN CHAROSET BALLS

Steps:

• 1. In the jar of a blender, add the walnuts, apple, dates, raisins, prune, juice, cinnamon, and sugar. 2. Blend to desired consistency. 3. Some prefer their Moroccan charoset more textured and nutty; others prefer to puree more and achieve a smoother consistency. 4. Shape into balls and refrigerate until ready to serve.

MOROCCAN CHAROSET BALLS

Steps:

• In food processor, process dates, raisins and walnuts until mixute is finely chops and begins to stick together.
• Add wine until mixture becomes sticky.
• Drop rounded teaspoonfuls onto wax paper lined baking sheet.
• With moistened hands, roll each mound into a hazelnut-size ball.
• Refrigerate at least 3 hours.

THE BEST HOMEMADE MOROCCAN CHAROSET YOU'LL EVER MAKE

Steps:

• Place the dates and wine in a pot and warm through. Mix well and turn off the heat.
• Pulse the walnuts and almonds in a food processor once or twice. Add the pear and silan and mix.
• Add warm date mixture to the food processor and blend for a few seconds.
• Form balls and coat with crushed walnuts.
• Chill for an hour. Serve as it is or form individual spheres to serve to each person.

MOROCCAN HAROSET/CHAROSET (PASSOVER)

Steps:

• Mix the fruit with the nuts and add the grape juice to make a smooth paste.
• Roll into 1 inch balls and sprinkle with cinnamon.

MOROCCAN HAROSETH

Steps:

• Put the dates in a pan with the wine and seasonings and simmer until the mixture resembles a soft paste, about 30 to 40 minutes, stirring occasionally. Cool. Add the walnuts and serve.