Algerian Haroset


  • 1 ¾ c chopped pitted dates
  • 1 ¾ c chopped dried figs
  • ¼ c sweet red wine
  • 1 t ground cinnamon
  • ¼ t ground nutmeg
  • 2 T powdered sugar

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

View full recipe at Relish


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