The Washington region is home to America's fifth largest Jewish population. Yet unlike many other major metropolitan regions, Washington has few restaurants catering to those who adhere to strict Kosher dietary laws. As many Jewish families prepare for traditional Passover seders - orchestrated meals replete with detailed traditions and food preparation -- Kojo explores Jewish food culture and kosher options in our region.
Moroccan Haroset Truffles With Dates, Almonds, and Apples from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan:
1 pound almonds
1 pound pitted dates
2 apples, peeled, cored, and quartered
1 teaspoon plus 1/2 cup cinnamon for rolling
1/4 teaspoon dried ginger
1. Place the almonds in a food processor with a steel blade and pulse until finely ground.
2. Add the dates, apple, 1 teaspoon of the cinnamon, and ginger and continue pulsing until the apples form little pieces and the mixture comes together. You might have to do this in 2 batches. Cover and refrigerate overnight.
3. The next day, shape the mixture into balls the size of a large marble. Put about ½ cup of cinnamon in a bowl, and roll the balls in it. Serve 2 per person.
Yield: About 40 haroset balls, which will serve 20.