Haroset, Morocco and Libya - pareve

Posted by : Ruth Heiges

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.

A Libyan version is flavored with ground ginger, nutmeg, and cloves  * teaspoon
of each.

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

Return to RFCJ Archive Page