RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Halek (Calcutta Date Syrup) - pareve
(about 2 cups syrup/3 cups charoset) Many Iraqi Jews prepare a syrupy variation of date honey and Middle Eastern immigrants in Calcutta make a similar syrup called halek. Since this version requires a great deal of effort to prepare, it is usually made in a large quantity only once a year just before Passover. The leftover halek is then used throughout the rest of the year to add a distinctive touch to desserts. 4 cups (about 24 ounces) pitted dates about 8 cups water 1 cup finely chopped walnuts or almonds 1. Place the dates in a large bowl and add enough water to cover. Soak until soft, at least 24 hours. In a food processor or blender, puree the dates and soaking liquid. Let stand overnight. 2. In batches, place a little of the date mixture in a linen towel and squeeze out the liquid. Discard the solids left in the towel. (Some people use a small manual wine press in place of the more tedious towel.) 3. In a saucepan, bring the date liquid to a boil over medium-high heat. Reduce the heat to medium-low and boil, skimming the surface and stirring occasionally, until thickened and reduced to about 2 cups, about 1 hour. 4. Cool, then pour into a jar. Store in the refrigerator for up to 1 year. If sugar crystallizes, place the bottle in a bowl of hot water until the syrup is smooth. 5. To make the charoset, stir the nuts into the 2 cups of halek. From an article by Gil Marks in the archives of the Jewish Communications Network,
