Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Celebrity Kitchen
Related Content
Find Similar Recipes >
Recently Viewed
Recipes
Beef and Guinness Pi...
Caesar Salad Dressin...
Almond Blancmange wi...
Spotlight On
Holiday Recipe Ideas for GE Appliances only at Walmart
Chinet sponsors easy Easy Holiday Appetizer recipes
Pot Roast & more comfort recipes from High Plains Bison
Try Holiday Party Recipes from Pillsbury Crescents
Holiday Almond Recipes: Add almonds to delicious holiday treats.
Home > Recipes > Recipe

Yemenite Haroset

   Print Full 
Source: Food & Wine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: Ratings: 1 Reviews: 1 See Reviews
Rate/Review this Recipe
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: 92
Sodium: 2mg
Fiber: 2g
Carbohydrates, Total: 12g
Protein: 2g
% Cal. from Fat: 49%
Fat. Total: 5g
Spotlight Recipe Review See all 1 reviews »

Rating:
by: emily, CA Reviewed: 12/24/2006
See all of emily's reviews »
I've made this recipe for Passover several times and it is always a big hit. Remember to make extra for leftovers!!
12 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2009 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
EatingWell Magazine - free trial issue! Click for details.