RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Sephardic (Cooked) - pareve
(about 3 cups) One of man's earliest sweeteners was made by extracting honey-like pastes from fruits such as dates and grapes. Indeed, Jewish tradition holds that the Biblical description of Israel as the "Land flowing with milk and honey" refers to date honey. In many locations in the Middle East and North Africa, hullake (date honey) serves as the basis for a version of charoset. 1 pound (about 2 2/3 cups/42 whole) pitted dates about 1 1/4 cups water 1/2 to 1 cup (2 to 4 ounces) chopped walnuts or almonds (or 1/2 cup each) about 1/2 teaspoon ground cinnamon about 3 tablespoons red wine 1. Place the dates in a medium saucepan and add water to cover. Let soak for 2 hours. 2. Bring to a boil, reduce the heat to low, and simmer, stirring frequently with a wooden spoon, until soft and thick, about 40 minutes. Cool. (The date syrup can be prepared ahead and stored in the refrigerator for up to 1 month.) 3. Stir in the nuts, cinnamon, and enough wine to make a paste. Store in the refrigerator for up to 2 weeks. Serve at room temperature. ALTERNATIVES * Reduce the dates to 8 ounces (1 1/3 cups/about 24 whole) and add 8 ounces (about 1 1/2 cups) raisins. * Reduce the dates to 8 ounces (1 1/3 cups/about 24 whole) and add 2 large peeled, cored, and finely chopped medium apples or 1 seeded and finely chopped unpeeled large orange. (NOTE - This and the following form of charoset are most prominent in parts of Turkey and Greece and on the Isle of Rhodes.) * Reduce the dates to 4 ounces (2/3 cup) and add 1/2 cup (about 2 1/2 ounces) raisins or dried apricots and 2 large peeled, cored, and finely chopped medium apples or 1 seeded and finely chopped unpeeled large orange. From an article by Gil Marks in the archives of the Jewish Communications Network,
