In Morocco there is a really unique holiday called Mimouna. It really only happens there or in communities that have a Moroccan Jewish diaspora population. It happens the day after Passover and and marks the start of spring and the return of chametz or bread products. Last year I wrote a whole post with many more details about the holiday – I really think it’s worth a read! What I really love about this holiday is that it breaks down some stereotypes. As I mentioned in my earlier post, my husband grew up in the kasbah of Marrakech, which is near the mellah or area of town where many Jews lived. He remembers this holiday, the treats that were made and sold and that Muslim neighbors would bring bread or other baked goods to their Jewish neighbors to celebrate. His mom has even more memories of this time as when she was younger the Jewish population of Morocco was much larger.
This weeks’ #SundaySupper theme is Easter or Passover recipes. I decided to share this easy recipe for a Moroccan style haroset. Haroset, sometimes spelled charoset, is a paste of fruit and nuts eaten at Passover seders. It’s meant to symbolize the mortar used by the Isrealites during their enslavement in Egypt. There are really a lot of different ways it is made, dependent on geography. I’ve seen several different variations for a Moroccan version and decided on the ingredients based on my experience with ingredients in the country.
The paste made can be left as a paste and spread on matzoh or eaten with a spoon or it can be rolled into balls. I decided on making the balls because there are a lot of other Moroccan sweets done similarly. It really felt most true to what would be done in Morocco. Even if you’re not celebrating Passover I think this is a great snack! It’s healthy, easy to make and store, and unique. If you’re not sure what Passover (or a seder) is, my friend Laura of Mother Would Know did a great interview with Yvonne of My Halal Kitchen to answer all of her questions about this holiday!
- 8-10 dried, pitted prunes
- 6-9 pitted dates
- 1/4 cup golden raisins
- 1 tsp ground cinnamon
- 1/2 cup almonds
- 4 Tbsp raw honey
- 2-3 Tbsp grape juice or kosher wine (reserve for end)
- sugar (optional)
- finely ground almond flour to roll the haroset balls
It is very important to pit the dates and prunes used in this recipe. So take a minute to make sure they are pitted! The next step is really easy – simply toss everything into a food processor and blend it together! After you’ve mixed everything take a taste. If the mixture is really thick add some grape juice or kosher wine. If it tastes too bitter add a little bit of sugar. That being said this is not meant to be overly sweet.
To make the haroset balls, take a piece of the mixture about the size of large olive and roll into a ball. Next, roll it in the ground almonds and set aside. Continue with the remaining mixture until it has all been used. To store, keep in a cool place, but don’t refrigerate, in a tightly sealed container.
Wondering what the other #SundaySupper contributors are making? Stop by and visit them! Special thanks this week to Carla of Chocolate Moosey for hosting!
- How To Color Easter Eggs Naturally from Shockingly Delicious
Breakfast, Breads, and Buns
- Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
- Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
- Fresh Blueberries Hot Cross Buns from My Cute Bride
- Jamaican Easter Spice Bun from The Lovely Pantry
- Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
- Portuguese Easter Bread | Folar de Pascoa from Family Foodie
- Resurrection Rolls from Neighbor Food
Appetizers and Sides
- Asparagus, Brie & Ham Crostini from Daily Dish Recipes
- French Gratin Potatoes (Dauphinoise) from Simply Gourmet
- Lemon Glazed Carrots from Curious Cuisiniere
- Not So Deviled Eggs from Country Girl in the Village
- Orange Raisin Couscous from Vintage Kitchen Notes
- Potato and Leek Gratin from Webicurean
- Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
- Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
- Slow Cooker Honey Glazed Ham from The Meltaways
- Sicilian “Enchiladas” from The Cooking Actress
- Alebele – Goan Coconut filled Pancake from Masala Herb
- Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
- Carrot Cake Cheesecake from Chocolate Moosey
- Carrots in Dirt from The Urban Mrs
- Coconut and M&M’s Cookie from Peanut Butter and Peppers
- Coconut Cake with Coconut Buttercream from Juanita’s Cocina
- Coconut Cupcakes from Magnolia Days
- Cream Cheese Candies from Cravings of a Lunatic
- Easter Egg Cookies from That Skinny Chick Can Bake
- Easter Simnel Cake from Happy Baking Days
- Exotic Walnut Cookies from What Smells So Good?
- Honey Panna Cotta with Grand Marnier Mixed Berries from Gourmet Drizzles
- Japanese Easter Petit Fours and Flowers from Ninja Baking
- Nutella Easter Egg Candy from The Messy Baker
- Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
- Painted Sugar Cookies from Ruffles and Truffles
- Strawberry Bundt Cake from Basic N Delicious
- Apple and Cranberry Charoset from The Little Ferraro Kitchen
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
- Moroccan Haroset from MarocMama
- Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom
Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.