Sephardic Haroset

Posted Tue, 04/01/2008 - 5:00am

Summary

Yield
SourceCopeland Marks’s Sephardic Cooking
Prep Time30 minutes

Description

The Jews from all around the Mediterranean are called Sephardim, and the haroset recipes use ingredients typical of the region. This quick and easy one, based on Copeland Marks’s Sephardic Cooking, is from Morocco.

See Ann Holzman's article on haroset.

Ingredients

  • 1 lb dates, pitted
  • 1⁄2 lb walnuts, chopped
  • 1 T dark raisins
  • 1⁄2 c sweet red wine

Instructions

Grind the dates and raisins together in a processor. Add the chopped walnuts and the wine; mix well. Refrigerate until ready to use at the seder.