MOROCCAN HAROSET BALLS
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Ingredients
1 cup walnuts (almonds can be substituted)
1 peeled and cubed green apple
1/2 cup pitted dates
1/2 cup raisins
1/2 cup pitted prunes
2 tsp. grape juice
1/2 tsp. cinnamon
1/2 tsp. sugar
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Preparation
In a blender or food processor, add all ingredients. Blend to desired consistency. Some prefer this charoset to have more texture while others refer a smoother consistency. Roll the charoset mixture into balls, refrigerate for 1-2 hours, and then place individual balls on each plate.
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HEDVA'S YEMENITE CHAROSET (with thanks to the Jewish Journal magazine)
Ingredients
1 cup walnuts
1 cup almonds
10 dates, seedless
Water
1/2 cup raisins
1 apple, peeled, cored and diced
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup grape juice or sweet red wine
Preparation
In a food processor, lightly grind walnuts and almonds. Set aside. Soak dates in water for 1 hour and cut each date into halves. Grind dates, raisins and diced apple in the food processor. Add walnuts, almonds and remaining ingredients. Add the grape juice or sweet wine and mix well.
SEPHARDIC HAROSET
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Ingredients
1/2 cup pecans chopped
1/2 pound pitted dates
1 1/2 cup raisins
2 peeled apples
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 cup orange juice
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Preparation
Put all of the ingredients in a food processor with a steel blade and process until coarsely chopped.
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ASHKENAZI CHAROSET
Ingredients
6 grated apples
1 cup finely chopped walnuts
1/2 tsp. cinnamon
2-3 Tbsp white sugar
1/3 cup sweet red wine
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Preparation
Place the apples and walnuts into a large bowl. Combine the cinnamon and sugar, sprinkle over the apples. Stir in the sweet wine. Serve immediately or refrigerate until serving.
SABRA HAROSET (Thank you to Be’chol Lashon’s website for this tasty charoset.
Ingredients
2 peeled and cored apples
6 peeled bananas
1 lemon, juiced
1 orange, juiced
20 pitted dates
1 cup peanuts (switch to another nut, if allergic)
1 cup dry red wine
matzah meal as needed
2 tsp. cinnamon
sugar to taste
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Preparation
Put fruit, nuts, cinnamon and sugar into a food processor and blend to a slightly chunky texture. Add wine, lemon juice and orange juice. Then add enough matzah meal to form the consistency that you want.
