Algerian Haroset
This is from saffron shores: jewish cooking from the southern mediterranean by joyce goldstein. This is a typical side dish used for passover, and there is so many different variations. It is also used on the seder plate to remind the jews of the mortar that had to be made for the bricks. Nonetheless, this is easy to make, and yummy. I have not made this particular haroset yet, but i will soon.
Steps
In a food processor , combine all the ingredients and pulse to a paste.
Roll into walnut sized balls.
Ingredients
pitted prunes, dried figs, sweet red wine, cinnamon, nutmeg', confectioners' sugar"]"