| 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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