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Moroccan Haroust Balls Recipe


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     Moroccan Haroust Balls

Category   Desserts - Breads
Sub Category   Quick Meals
Servings   30 balls
Preptime   15 min. plus chill

2 c dates, pitted and rough chopped
1/2 c golden raisins
1/2 c dark raisins
1/2 c walnuts or pistachios
1 - 2 T sweet wine or port
1/4 c sesame seeds, toasted

In food processor, pulse dates, golden and dark raisins and nuts until mixture is chopped to fine consistency and sticks together.
Add in 1T sweet wine and pulse. Mixture should form a sticky mass. Add additional wine 1 tsp. at a time until combined.
To form balls, line a baking sheet or tray with wax or parchment paper. Use a tablespoon measure to drop portions onto paper.
Pour toasted sesame seeds into a flat rimmed dish. Roll balls in wetted hands to prevent sticking and then roll in light coating of sesame seeds, placing back onto wax/parchment paper lined tray. Refrigerate for several hours or place in sealed container in refrigerator for up to several weeks.

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