Recipe - Halek (Fruit And Nut Mix For Passover)

SEPHARDIC COOKING; MARK

Jewish, Pileggi, Persia One fourth cup Almonds One fourth cup Pistachio nuts One fourth cup Walnuts
One fourth cup Pumpkin seeds One fourth cup Hazelnuts 1/8 cup Pitted dates, coarsely Chopped
1/8 cup Light and dark raisins 1/8 cup Dried apricots, coarsely Chopped 1/8 c
Prunes, chopped 1/8 cup Aloo bukhara (dried apricots With seeds) 1/8 cup Dried
seeded cherries, Coarsely chopped One fourth cup Red wine 2 t Wine vinegar One fourth t
Advieh; see recipe One fourth 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.

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From: D. Pileggi Date: 113093 The Lunatic Fringe Bbs
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