Recipe - Persian Haroset

25 Dates, pitted and minced
One half cup Unsalted pistachios
One half cup Almonds
One half cup Golden raisins
1 One half Peeled apples, cored and
minced
1 Pomegranates
1 Orange, peeled and minced
1 Banana, cut or sliced up
One half cup Sweet red wine, to 1 cup
One fourth cup Cider vinegar
One half tablespoon Cayenne
1 tablespoon Ground cloves
1 tablespoon Ground cardamom
1 teaspoon Cinn
1 tablespoon Black pepper

Combine all the fruits and nuts. Add the wine and vinegar until a pasty
consistency is achieved. Add the spices and blend well. Adjust seasonings.

Makes 5 cups.

NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York:
1988.

Recipe by: Mohtaran Shirazi Posted to MCRecipe Digest V1 #536 by "Master
Harper Gaellon" gaellon@inch.com on Mar 22, 1997