Full of flavors of sesame, dates and ginger, this haroset Sia very special one.
Notice that sesame seeds are for kitniyot eaters only.
Yemeni haroset
Course: Dips, pickles and relishesCuisine: Israeli, Jewish, YemeniDifficulty: EasyYields
3
cupsPrep time
20
minutesINGREDIENTS
2 cups pitted dates
1 cup sesame seeds
¼ cup walnuts
1 teaspoons grated ginger
½ teaspoon cardamom
½ teaspoon cinnamon
Pinch ground cloves
About ½ cup dessert wine, such as muscat (moscato)
Dried roses for decoration (optional)
DIRECTIONS
- Put pitted dates in a medium bowl and cover completely with boiling water. Let stand for an hour, then strain.
- In the meantime toast sesame seeds in a skillet over medium heat. Mix constantly and transfer to a bowl as soon as sesame seeds turn golden. Wipe skillet and toast walnuts until golden-brown and fragrant. Add to bowl with sesame.
- Put all haroset ingredients with ¼ cup of the wine in a food processor and process until smooth. Add wine as needed, if haroset is too thick.
- Keep haroset in a sealed container in the fridge up to 1 week. Before serving, you may need to add even more sweet wine, depending on how thick you want the haroset to be.
