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Haroset, Egypt - pareve

Posted by : Ruth Heiges

1/2 lb (250 g) pitted dates, chopped
1/2 lb (250 g) large yellow raisins or sultanas
1/2 cup (125 ml) sweet red Passover wine
1/2 cup (60 g) walnuts, coarsely chopped

Put the dates and sultanas with the wine in a pan. Add just a little water to
cover. Cook on very low heat, stirring occasionally, until the dates fall apart
into a mush. Cook until it thickens to a soft paste. Pour into a bowl and
sprinkle with walnuts.

Source: "The Book of Jewish Food," by Claudia Roden

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