Yemenite Charosetcharoset Truffles Recipes

Steps:

• In a small bowl, combine the pomegranate juice and cinnamon.
• Combine the dates, apricots, cherries, almonds, and pistachios in the bowl of a food processor fitted with the blade attachment. Pulse together until mixture is coarsely combined. Add the cinnamon-juice mixture and process until the mixture forms a smooth, sticky paste. Add more juice, a teaspoon at a time, if the paste does not stick together.
• Spread the coconut flakes on a large plate or jelly roll pan. Roll the dough, 1 heaping tablespoon at a time into a ball; roll in the coconut to coat evenly. Store in an airtight container at room temperature.

Steps:

• Process almonds and apricots coarsely in food processor.
• Transfer to small bowl. Process figs to fine consistancy.
• Stir into almond apricot mixture.
• Add coriander, rind, honey and enough white wine to bind ingredients.
• Refrigerate for 1 hour.
• Roll into balls, 1 inch in diameter, roll in the sesame seeds and place each in miniature paper cups, or shape into a pyramid and press sesame seeds into sides. Makes about 24 balls.

Steps:

• n 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. Dessert Variation: Dip charoset balls into melted chocolate and place on wax paper-lined baking sheet and refrigerate.