| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Syrian | Passover | 1 | Servings |
INGREDIENTS
| 10 | lg | Pitted dates |
| 1/2 | c | Golden raisins |
| 1/2 | ts | Ground cinnamon |
| 1/2 | Orange; zest and juice of | |
| 1/2 | c | Sweet passover wine |
| 1 | c | Chopped walnuts |
INSTRUCTIONS
Makes about 1 cups Rae Heiney, chef David Scribner's grandmother, makes this Syrian version of haroset for the traditional Passover meal. Combine all the ingredients except the nuts in a saucepan and heat until the dates absorb the liquid and begin to get mushy, about 5 to 10 minutes. Remove from heat and mix in nuts. Let cool for several hours to absorb liquid and ripen flavor. Mash with a fork until the mixture resembles a thick paste. Spread on matzoh and enjoy. Per tablespoon: 61 calories, 1 gm protein, 7 gm carbohydrates, 3 gm fat, 0 mg cholesterol, trace saturated fat, 1 mg sodium © Copyright 1998 The Washington Post Company Recipes from the Washington Post Food Section, Wednesday, April 8, 1998. Posted to JEWISH-FOOD digest by "Glen G. Hosey" <hosey@erols.com> on Apr 08, 1998
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