Tunisian haroset

This haroset comes from the Tunisian cuisine, and what makes it unique is the use of pomegranate juice, plenty of toasted nuts and rose water.

As with most nut recipes, the dish will taste extra delicious if the nuts are toasted. You have the option of buying toasted nuts (some of it can even be lightly salted too, it will just make the haroset taste better) or you can toast it yourself on a rimmed baking sheet in a 350 degrees oven until golden, for 5-20 minutes, depending on the nut.

When it comes to dates, there is such a variety on the shelves. Even when you’re buying medjool dates, they may be plump and juicy like peaches or dry like the desert they come from. If the dates you got feel dry, soak them in boiling water for 10 minutes before continuing with the recipe.

Tunisian haroset

Recipe by Vered GuttmanCourse: Dips, pickles and relishesCuisine: Israeli, Jewish, TunisianDifficulty: Easy

Yields

3

cups

Prep time

15

minutes

As with most nut recipes, the dish will taste extra delicious if the nuts are toasted. You have the option of buying toasted nuts (some of it can even be lightly salted too, it will just make the haroset taste better) or you can toast it yourself on a rimmed baking sheet in a 350 degrees oven until golden, for 5-20 minutes, depending on the nut.
When it comes to dates, there is such a variety on the shelves. Even when you’re buying medjool dates, they may be plump and juicy like peaches or dry like the desert they come from. If the dates you got feel dry, soak them in boiling water for 10 minutes before continuing with the recipe.

INGREDIENTS

• 2½ cups of toasted nuts (see note above), try to include 5-6 different kinds, like pistachio, peanut, macadamia, hazelnut, walnut, almond, etc.

• 15 large dates (see note above)

• ½ cup raisins

• ½ cup pomegranate juice (cranberry or sour cherry juice will do the job too)

• 1-2 teaspoons grated ginger

• ½ teaspoons rose water (optional)

• ½ teaspoon ground cardamom (for those who eat legume on Passover)

• ½ teaspoon cinnamon

• Pinch nutmeg

DIRECTIONS

• Toast nuts as needed (see note above). Soak dates in boiling water if they seem dry (see note above).
• Put toasted nuts and raisins in the bowl of a food processor and pulse to a grainy mix. Add the rest of the ingredients and pulse to a grainy paste. If the paste is too dry, add more juice, one tablespoon at a time, to your liking.
• Haroset is best served the same day, but will keep in the fridge for a few days. Take out of the fridge an hour before serving.