SEPHARDIC COOKING; MARK
Jewish, Pileggi, Persia ¼ c Almonds ¼ c Pistachio nuts ¼ c Walnuts ¼ c Pumpkin seeds ¼ c Hazelnuts ⅛ c Pitted dates, coarsely Chopped ⅛ c Light and dark raisins ⅛ c Dried apricots, coarsely Chopped ⅛ c Prunes, chopped ⅛ c Aloo bukhara (dried apricots With seeds) ⅛ c Dried seeded cherries, Coarsely chopped ¼ c Red wine 2 t Wine vinegar ¼ t Advieh; see recipe ¼ t Rosewater 1. Coarsely chop the nuts in a processor. Mix the nuts, fruits, wine, vinegar, Advieh, and rosewater to achieve a moist, textured consistency.
VARIATIONS: For fresh fruit halek, use apples, pears, pineapples, plums, and grapes -- as much variety as is available -- an equal amount of each when cut into very small pieces. Mix with the wine, vinegar, Advieh, and rosewater in the proportions noted for the dried fruit and nuts.
Halek is a word also used in Kurdistan and India to denote the ceremonial mixture presented on the table at the Passover Seder. The Ashkenazi haroseth is used for the same purpose, but the combination of ingredients is more complex. There are several types of Persian halek -- the combination of nuts, fruits, wine, and spices -- depending upon the family custom.
Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: D. Pileggi Date: 11-30-93 The Lunatic Fringe Bbs (978) F-Inter Co
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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