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Jewish Journal

RECIPE: Yemenite Charoset/Charoset Truffles

by Judy Zeidler

March 25, 2009 | 7:53 pm

Yemenite Charoset/Charoset Truffles
(Click here for the full article)

1 cup pitted, chopped dates

1/2 cup chopped dried figs

1 teaspoon ground ginger

Pinch of coriander

1 small red chili pepper, seeded and minced,

or pinch of cayenne

2 tablespoons matzah meal

1/3 cup sweet Passover wine

3 tablespoons sesame seeds

2 cups melted semisweet chocolate

In the bowl of a food processor fitted with the knife blade, blend the dates, figs, ginger, coriander, chili pepper, matzah meal and wine. Mix in sesame seeds and transfer to a glass bowl. Roll into one-inch balls or serve in a bowl.

Makes about 1 1/2 cups or 12 balls.

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