| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Egyptian | Haroset, Kosher/pare, Passover | 1 | Servings |
INGREDIENTS
| 1 | lb | Raisins |
| 8 | oz | Pitted dates |
| 2 | c | Water |
| 1/4 | c | Sugar |
| 1/4 | c | Chopped walnuts or pecans |
INSTRUCTIONS
Cover raisins and dates with water; let stand 1 hr. Add the sugar and blend or food-process until roughly chopped. Transfer to a heavy saucepan and simmer 20 min or until fruits are cooked and water is absorbed. When cool, stir in chopped nuts. Makes 4 cups. NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York: 1988. Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #536 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 22, 1997
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