Recipe - Parutherum (Jaroseth)

SEPHARDIC COOKING; MARK

~Jewish, Cochin One half pound Dark raisins One half pound Date paste One fourth cup Almonds,
blanched 2 tablespoon Sesame seeds 1 cup Sugar One fourth cup Wine vinegar One fourth teaspoon Salt 1 c
Water

1. Into a processor, put all of the ingredients and process together into
a smooth paste. Put the paste in a pan and simmer over very low heat for
One half hour. Cool.

Serve at room temperature with matzoh at the Passover Seders.

NOTE: The date paste, for those who cannot find it already prepared, is
nothing more than seedless dates ground to a paste with the smallest amount
of water. I suggest One half pound of dates and 3 tablespoons of water,
processed together to smoothness.

A sweet and pungent jaroseth is unusual since other cultures do not use
vinegar and therefore lacks pungency.

Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x
gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
calories from fat.

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From: David Pileggi Date: 062494 The Lunatic Fringe
Bbs (978) FInter Co

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini