Moroccan Harosetcharoset Passover Recipes
MOROCCAN HAROSET/CHAROSET (PASSOVER)
Got this years ago from my son's preschool. Haroset is a spread that you smear on matzoh that is usually sweet. In this recipe the haroset is rolled into small balls. I guessed the amount of servings since I haven't made this yet.
Provided by Oolala
Categories Fruit
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
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.
HAROSET FOR PASSOVER
Sweet and tasty Haroset is made with apples, cinnamon, honey and sweet wine. Serve chilled or at room temperature.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.1 g, Fat 13.3 g, Fiber 4.8 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 3.2 mg, Sugar 20.2 g
MOROCCAN HAROSETH
Provided by Molly O'Neill
Categories condiments, appetizer
Time 45m
Yield Six to eight servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 38 grams, TransFat 0 grams
PROVENçAL HAROSETH FOR PASSOVER
This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe - and then laboriously peeled them by hand - but now you can buy cooked, pre-peeled chestnuts any time.
Provided by Joan Nathan
Categories condiments
Time 15m
Yield About 5 cups
Number Of Ingredients 12
Steps:
- Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.
- Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
- Store, covered, in the refrigerator for up to 2 weeks.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 27 grams, TransFat 0 grams
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- 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.
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- Place dates, raisins, and walnuts in food processor and finely chop until mixture begins to stick together. Add enough wine to make mixture pasty.
- With moistened hands, roll walnut-sized balls of mixture and place on baking sheet lined with wax-paper. Refrigerate until firm.
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After the eating of Matzah we eat Maror (bitter herbs). Here too one must eat a “Kazayit” about 29 grams, within four minutes. The Maror is dipped into “Haroset” or “Haleq”. So as not to overpower the bitterness of the Maror some of the Haroset is shaken off. The special blessing over the Maror is recited.
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