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Side: Sephardic Wine Pudding: Babanatza - pareve

Posted by : Karen Selwyn

Here's another one of Faith Wolf's family recipes.

Karen Selwyn

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Sephardic Wine Pudding: Babanatza 
 
1 cup dried apricots 
1 cup dark raisins 
1 1/2 cup sweet wine 
6 eggs 
3/4 cup honey, divided 
1 cup sugar 
1 1/2 cups matzo meal 
1/2 cups chopped walnuts 

Soak the apricots and the raisins overnight in the wine. Drain,
reserving the wine, and set aside. 

Grind the apricots and the raisins with the grating disc of a food
processor or hand grater. Beat the eggs and mix with 1/2 cup honey and
rest of ingredients, except the reserved wine. 

Grease a 9-inch-by-13-inch pan. Spread the mixture evenly in the pan and
bake at 325 degrees for 1 1/2 hours. 

While the pudding is warm, poke holes in the top with a toothpick. Mix
reserved wine with 1/4 cup honey and pour over pudding. Allow to cool
and cut into diamonds or squares. 

Source: "Mediterranean Meal: 
         Passover foods are rooted in Judaic history" 
         Gerri Kobren
         BALTIMORE SUN/SUN SPOT

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