| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Yemeni | Haroset, Kosher/pare, Passover | 1 | Servings |
INGREDIENTS
| 1 | lb | Fresh dates |
| 1 | lb | Raisins |
| 3/4 | lb | Almonds |
| 1/2 | lb | Walnuts |
| 3 | Pomegranates, peeled and seeded | |
| 1 | tb | Mixed spices (equal parts cinnamon, pepper |
| Cumin, cardamom, cloves & ginger) |
INSTRUCTIONS
In a food processor, chop all the fruits, including the pomegranate seeds and juice and the nuts. Add the spices, adjusting each to your taste. Makes 7 cups. NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York: 1988. Recipe by: Hava Nathan Posted to MC-Recipe Digest V1 #536 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 22, 1997
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