Wow! This one looks like it‚ll give your taste buds a wake-up call! If one had the time, it could be interesting to make at least three different types and have guests do a comparison/tasting. I think I would do this one and the one from Surinam (separate post), along with the classic Ashkenazic style. Ruth From "The World of Jewish Cooking," by Gil Marks: Yemenite Charoseth ~~~~~~~~~~~~~~~~~~ Yield: About 2 cups 15 dried figs, chopped 2 to 3 tablespoons sesame seeds, lightly toasted 1 teaspoon ground cinnamon 1 teaspoon ground ginger Dash of ground coriander or cardamom 1 small chili or pinch of cayenne Dry red wine Finely chop the figs, dates, sesame seeds, cinnamon, ginger, coriander or cardamom, and chili or cayenne. Stir in enough wine to make a paste. Store in the refrigerator. Serve at room temperature.
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