Persian haroset, de-spiced for american children
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Walnuts |
| 1 | cup | Almonds |
| 1 | cup | Raisins |
| 6 | Strawberries | |
| 1 | cup | Dates; pitted |
| 2 | Apples; cored, pitted, and | |
| ; quartered | ||
| 1 | Banana; cut up | |
| ½ | cup | Sweet wine |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Pepper |
Directions
Grind all the ingredients together in a food grinder or throw them in a food processor and process until crunchy paste is formed. Or better yet, place in a wooden bowl and allow the youngest member of your family to pound everything with a hand food chopper until it forms the consistency of a crunchy paste. Yield: 4 cups. Tip: Try serving this with cream cheese on your matzah for breakfast.
Jewish Cooking in America by Joan Nathan (Alfred A. Knopf, copyright 1994 by Joan Nathan).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.