Recipe - Haroset --Pareve--

10 lg Pitted dates
One half cup Golden raisins
One half teaspoon Ground cinnamon
One half Orange; zest and juice of
One half cup Sweet passover wine
1 cup Chopped walnuts

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 JEWISHFOOD digest by "Glen G. Hosey" hosey@erols.com on Apr
08, 1998