- Agoston Haraszthy born (1812)
Sephardic Charoset Truffles Recipe
- 2 cups pitted dates
- 1 cup dried apricots
- ½ cup raisins
- ¾ cup shelled pistachios
- 2 tablespoons honey
- ¼ cup sugar
- 1 teaspoon cinnamon
Traditional Sephardic charoset is somewhat different from what most of us are familiar with here in America. While Ashkenazi mixtures usually include apples, walnuts, and wine, Sephardic charosets are generally date-based and include a variety of nuts (almonds, pine nuts, pistachios). One of the more interesting ways charoset is served in the Middle East is in a ball or truffle form. Moroccan seders will often serve these “Charoset Balls” rather than the spreadable charoset we are more familiar with here in America. I use pistachios because I love them, but you can substitute any nut of your choice.
Making the truffles is a very sticky process, so be prepared to scrub your hands afterwards! Parents should process the ingredients in the food processor. Kids will love rolling these candy-like treats, then dipping them in the cinnamon-sugar mixture.
Place dates, apricots, raisins, pistachios, and honey in a food processor and pulse for about 2 minutes, or until the mixture is smooth but still has some texture.
In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inches in diameter. Dip the balls in the cinnamon sugar and coat thoroughly. Serve at room temperature.