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Yemenite Haroset

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Source: Food & Wine

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Ratings: 1

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Active Time:  10 Minutes
Total Time:  30 Minutes
Yield:  Makes about 2 cups

Haroset, the traditional seder condiment, is served with matzoh as part of the Passover ritual.

RECIPE INGREDIENTS

1/4 cup pomegranate juice or sweet kosher red wine

3/4 cup coarsely chopped pitted dates (4 ounces)

1/4 cup raisins (2 ounces)

1/2 cup whole almonds (2 ounces)

1/2 cup walnut pieces (2 ounces)

2 tablespoons sesame seeds

1 large Granny Smith apple, peeled, cored and coarsely chopped

1/4 teaspoon cinnamon

2 large pinches each of freshly ground black pepper, ground cloves, ground cardamom, ground ginger and ground cumin

DIRECTIONS

Preheat the oven to 400 degrees F. In a small saucepan, warm the pomegranate juice. Add the dates and raisins and let soak until softened, about 10 minutes.

Spread the almonds and walnuts on a baking sheet and bake for 6 to 8 minutes, or until lightly toasted. Transfer the nuts to a work surface and let cool, then chop coarsely. Spread the sesame seeds in a pie pan and bake for 1 to 2 minutes, or until lightly browned.

Combine all of the ingredients in a large bowl and mix well. Serve chilled or at room temperature.

MAKE AHEAD: The haroset can be refrigerated for up to 8 hours.

Serving Size = 2 Tbs

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes about 2 cups

Calories:

Sodium:

2mg

Fiber:

Carbohydrates, Total:

12g

Protein:

% Cal. from Fat:

49%

Fat. Total:

Spotlight Recipe Review

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Rating:

by: emily, CA

Reviewed: 12/24/2006

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I've made this recipe for Passover several times and it is always a big hit. Remember to make extra for leftovers!!

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