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MOROCCAN HAROUST BALLS
A wonderful Moroccan confection!
Printed from THEGUTSYGOURMET.NET
2 cups pitted dates
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup walnuts
1 tablespoon sweet red passover wine, (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
Yield: about 60 pieces
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