This morning I had the pleasure of presenting and reposting this Moroccan Pesach (Passover) specialty on CBC's Weekend Morning Show with Guest Host Ismaila Alfa. Just yummy. Good almonds and pitted dates can be purchased at Halal Meats and Specialty Foods on Maryland.
More recipes from Morocco can be found in Paula Wolfert's excellent cookbook, The Food of Morocco.
Moroccan Haroset (Charoset)
1 lb blanched almonds
1 lb pitted dates
2 apples, peeled, cored and quartered
1 tsp ground good cinnamon, plus ½ cup for rolling
¼ tsp ground ginger
The day before, finely grind almonds in a food processor. Add the dates, apples and 1 tsp cinnamon and the ginger and continue pulsing until the apples are chopped into tiny pieces and the mixture comes together. Cover and refrigerate overnight.
The next day, shape the mixture into balls the size of a large marble. Put the ½ cup cinnamon in a bowl and roll the balls in it.