INGREDIENTS

INSTRUCTIONS

Jewish, Pileggi, Persia 1/4 c Almonds 1/4 c Pistachio nuts 1/4 c
Walnuts 1/4 c  Pumpkin seeds 1/4 c Hazelnuts 1/8 c Pitted dates,
coarsely Chopped 1/8 c  Light and dark raisins 1/8 c Dried apricots,
coarsely Chopped 1/8 c Prunes, chopped 1/8 c Aloo bukhara (dried
apricots With seeds) 1/8 c Dried seeded cherries, Coarsely chopped  1/4
c Red wine 2 t Wine vinegar 1/4 t Advieh; see recipe 1/4 t  Rosewater
Coarsely chop the nuts in a processor.  Mix the nuts, fruits, wine,
vinegar, Advieh, and rosewater to achieve a moist, textured
consistency.  VARIATIONS:  For fresh fruit halek, use apples, pears,
pineapples,  plums, and grapes -- as much variety as is available -- an
equal  amount of each when cut into very small pieces. Mix with the
wine,  vinegar, Advieh, and rosewater in the proportions noted for the
dried  fruit and nuts.  Halek is a word also used in Kurdistan and
India to denote the  ceremonial mixture presented on the table at the
Passover Seder. The  Ashkenazi haroseth is used for the same purpose,
but the combination  of ingredients is more complex. There are several
types of Persian  halek -- the combination of nuts, fruits, wine, and
spices --  depending upon the family custom.  Nutritional information
per serving:  xx calories, xx gm protein, xx  mg cholesterol,  xx gm
carbohydrate, xx mg sodium, x.x gm fiber, x.x  gm fat, x.x mg iron,  xx
mg calcium,  x% of calories from fat.  Brought to you by MMCONV and
Sylvia Steiger, GEnie THE.STEIGERS, CI$  Cookbook and PlanoNet Lowfat &
Luscious echoes  From: D. Pileggi                      Date: 11-30-93
The Lunatic  Fringe Bbs (978) F-Inter Co  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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