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Title: Moroccan Charosets
Yield:50 servings
Category:Moroccan, Candies
Rating:
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2 c Dates,pitted 1/2 c Walnuts
1/2 c Raisins,golden 2 tb Red wine,sweet,Passover
1/2 c Raisins,dark

1. Process dates, rinsins and walnuts in food processor until mixture is
finely chopped and begins to mass. Add enough wine to make sticky dough.
2. Line baking sheet with waxed paper. Drop mixture by slightly rounded
measuring teaspoonfuls onto pan. Roll with moistened palms into
hazelnut-size balls. Refrigerate for at least 3 hours or until firm.

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