Historically, Morocco has been home to Muslims and Jews, and the celebrations of both peoples have been honored through the years. Harost is a Moroccan version of the traditional Jewish haroset, which is a paste of fruit and nuts that symbolizes the mortar used by the Jewish people to build monuments to the pharaohs.
Haroset is part of the ceremonial dinner known as Seder, where the story of the exodus from Egypt is told, and each item served represents a different aspect of the story.
Ingredients
- 12oz pitted dates
- 3oz raisins
- 3oz Sultana raisins
- 2oz walnuts
- 1 - 2 tbsp sweet red wine (kosher Passover wine)
Procedure
- Add all the fruit and nuts together. Using a food processor, or by hand, chop and grind the ingredients until they form a smooth sticky mass. Add 1-2 tablespoons of the sweet red wine and mix thoroughly.
- Line a baking sheet with wax paper. Form the fruit and nut paste into spoonful sized balls about the size of a hazelnut. Be sure to moisten hands to help prevent sticking. Place each ball onto the baking sheet.
- You can press walnut, almond or other nuts into the top of the harost for garnish. Firm the harost balls by cooling them in a refrigerator for 2-3 hours before serving.
Preparation Time: 20 minutes to prepare, 2 - 3 hours to set.
Servings: 50 - 60 pieces
Submitted to Caravan Cuisine by: Richard
Tags: dates, Jewish Cuisine, Moroccan Cuisine, raisins, red wine, Sultana raisins, walnuts
Last 5 posts in Pastries and Desserts
This entry was posted to Caravan Cuisine on Friday, March 5th, 2010 at
8:40 pm and is filed under
Pastries and Desserts.
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