Moroccan Haroset

  • Yield: 10 to 12 servings


1pound pitted dates
2cups walnuts, chopped
1/2cup sweet wine


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

Nutritional Info *per serving

  • Calories 205
  • Fat 12g
  • Cholesterol 0mg
  • Sodium 9mg
  • Carbohydrate 21g
  • Fiber 3g
  • Protein 6g