Haroset, Yemenite - pareve

Posted by : Ruth Heiges

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


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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