Moroccans rolls charoset into balls and place individual servings on each plate. That’s what I always remembered in my grandmother’s home, and that’s what I do today.
When I first got married, for the first 10 years, my family and I would travel back to Montreal to spend the holiday. When I started making my own Pesach, I called my mother, not knowing what to do or what recipes to use.
This is my great grandmother’s authentic charoset recipe, straight from Casablanca.
Moroccan Charoset Balls
Servings
12 Servings
Ingredients
- 1 cup walnutes almonds can be substituted
- 1 green apple peeled and cubed
- ½ cup pitted dates
- ½ cup raisins
- ½ cup pitted prunes
- 2 teaspoon grape juice
- ½ teaspoon cinnamon
- ½ teaspoon sugar
Instructions
- In the jar of a blender, add the walnuts, apple, dates, raisins, prune, juice, cinnamon, and sugar.
- Blend to desired consistency.
- Some prefer their Moroccan charoset more textured and nutty; others prefer to puree more and achieve a smoother consistency.
- Shape into balls and refrigerate until ready to serve.
How far in advance can this be made?