RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Morocco and Libya - pareve
1 lb (500 g) dates, pitted and chopped 1-1/2 cups sweet red Passover wine 1 teaspoon ground cinnamon * teaspoon ground cloves 1 cup (125 g) walnuts, coarsely chopped Put the dates in a pan with the wine, cinnamon, and cloves and simmer, stirring occasionally, until you have a soft paste. Put through the food processor if you want a smoother texture. Let it cool and stir in the walnuts. Variation: ---------- A Libyan version is flavored with ground ginger, nutmeg, and cloves ˆ * teaspoon of each. Source: "The Book of Jewish Food," by Claudia Roden
