Algerian Haroset

  • Yield: 10 to 12 servings


1 3/4cups chopped pitted dates
1 3/4cups chopped dried figs
1/4cup sweet red wine
1teaspoon ground cinnamon
1/4teaspoon ground nutmeg
2tablespoons powdered sugar


  1. In a food processor fitted with the metal blade, combine all ingredients and use on/off pulses to make a paste. Roll mixture into walnut-sized balls.
Recipe adapted from Saffron Shores: Jewish Cooking of the Southern Mediterranean (Chronicle Books, 2002) by Joyce Goldstein.

Nutritional Info *per serving

  • Calories 125
  • Fat 0g
  • Cholesterol 0mg
  • Sodium 8mg
  • Carbohydrate 31g
  • Fiber 5g
  • Protein 1g