Moroccan Harost Balls With Dates, Raisins And Nuts Recipe - Cooking Index
2 cups | 474ml | Pitted dates |
1/2 cup | 80g / 2.8oz | Golden raisins |
1/2 cup | 80g / 2.8oz | Dark raisins |
1/2 cup | 118ml | Walnuts |
1 tablespoon | 15ml | Sweet red Passover wine - (to 2 tbspns) |
Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together. Add enough wine to make a sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded measuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm.
This recipe yields about 60 pieces.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8862 broadcast 04-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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