| 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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