Haroset, Provencal - pareve

Posted by : Ruth Heiges

(about 8 cups)

This is from Sefer Ha'Menuha, a work of the 13th century Provencal scholar,
Rabbi Manoach. 

1 pound chestnuts
1 cup blanched almonds
2 medium tart apples, cored and chopped
1 cup pitted dates
1 cup dried figs
1 cup raisins
1 to 3 tablespoons grated fresh ginger
wine vinegar 

1. Cut an X in the shell of chestnuts. Placein boiling water and cook for
15 minutes. Drain. When able to handle, peel off sheels.
2. Finely chopped chestnuts and almonds. Add fruits and finely chop. Stir
in enough wine vinegar to make a thick paste. Add ginger. 

From an article by Gil Marks in the archives of the Jewish
Communications Network, 

Return to RFCJ Archive Page