INGREDIENTS

INSTRUCTIONS

SEPHARDIC COOKING; MARK
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
1.  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$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT 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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