Moroccan Harost Balls With Dates, Raisins And Nuts
1 Servings
2 c dates,Pitted
1/2 c golden raisins
1/2 c dark raisins
1/2 c walnuts
1 T sweet red passover wine --
1 (up to 2)
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.
1 Servings
2 c dates,Pitted
1/2 c golden raisins
1/2 c dark raisins
1/2 c walnuts
1 T sweet red passover wine --
1 (up to 2)
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.
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