Vered's Israeli Cooking

Yemeni haroset

Vered Guttman

roses for Haroset

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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
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Yemeni haroset

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

3

cups
Prep time

20

minutes

INGREDIENTS

  • 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.
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