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Yemenite Haroset

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Yemenite Haroset

MAKES ABOUT 2 CUPS
Haroset, the traditional seder condiment, is served with matzoh as part of the Passover ritual.
ingredients
  • 1/4 cup pomegranate juice (see Note) or sweet kosher red wine
  • 3/4 cup coarsely chopped pitted dates (4 ounces)
  • 1/4 cup raisins (2 ounces)
  • 1/2 cup whole almonds (2 ounces)
  • 1/2 cup walnut pieces (2 ounces)
  • 2 tablespoons sesame seeds
  • 1 large Granny Smith apple--peeled, cored and coarsely chopped
  • 1/4 teaspoon cinnamon
  • 2 large pinches each of freshly ground black pepper, ground cloves, ground
  • cardamom, ground ginger and ground cumin
directions
  1. Preheat the oven to 400°. In a small saucepan, warm the pomegranate juice. Add the dates and raisins and let soak until softened, about 10 minutes.
  2. 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.
  3. Combine all of the ingredients in a large bowl and mix well. Serve chilled or at room temperature.

MAKE AHEAD The haroset can be refrigerated for up to 8 hours.

NOTES Pomegranate juice can be mail-ordered from Kalustyan's; 212-685-3451.

Recipe by Susan Shapiro Jaslove
From The Passover Chronicles
This recipe originally appeared in April, 1999.