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Yemenite Charoset

Makes about 2 cups
Kosher Key: Pareve, Kosher for Passover

1/4 cup pomegranate juice
¾ cup coarsely chopped pitted dates
¼ cup raisins (2 oz.)
½ cup whole almonds (2oz.)
½ cup walnut pieces (2 oz.)
2 tablespoons sesame seeds
1 large Granny Smith apple, peeled, cored, coarsely chopped
¼ teaspoon cinnamon
2 large pinches each of freshly ground black pepper, ground cloves, ground cardamom, ground ginger and ground cumin

Preheat the oven to 400 degrees. In a small saucepan, warm the pomegranate juice. Add the dates and raisins and let soak until softened, about 10 minutes.

Spread the almonds and walnuts on a baking sheet and bake for 6 to 8 minutes, or until lightly toasted. Transfer the nuts to a work surface and let cool, then chop coarsely. Spread the sesame seeds in a pie pan and bake for 1 to 2 minutes, or until lightly browned.

Combine all of the ingredients in a large bowl and mix well. Serve chilled or at room temperature.

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