| 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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