Iranianharoset Recipes

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PERSIAN CHAROSET (HALEG)



Persian Charoset (Haleg) image

Grind together all the ingredients that do not come already ground. Combine very well. Tricks of the trade: I buy already ground walnuts and almonds to make

Provided by Reyna Simnegar

Yield Servings

Number Of Ingredients 9

1 (6-ounce) package ground walnuts (1 1/2 cups)
1 (6-ounce) package ground almonds (1 11/2 cups)
1/2 cup pistachio nut meats, ground
1 cup date paste
1/2 cup raisins, ground
1/2 cup grape juice
1 banana, peeled and ground
1 apple, peeled and ground
2 tablespoons charoset spice

Steps:

  • Grind together all the ingredients that do not come already ground. Combine very well. Tricks of the trade: I buy already ground walnuts and almonds to make my life easier. I also purchase date paste so I don't have to grind that either. These are easily available kosher-for-Passover at many kosher groceries. The rest of the ingredients I process together into a wet paste similar in texture to chummus. Charoset spice is made by Sadaf and you can get it online; or simply mix equal parts of cardamom, ginger, and cinnamon. Keep haleg refrigerated and if it gets too thick, thin it with grape juice or even sweet wine to give it a grown up twist!

Nutrition Facts :

PERSIAN HAROSETH (HALLAQ)



Persian Haroseth (Hallaq) image

Provided by Joan Nathan

Categories     side dish

Time 5m

Yield 6 cups

Number Of Ingredients 16

1 cup almonds
1 cup roasted, shelled pistachios
1 cup walnuts
1 cup black raisins
1 cup golden raisins
1 cup dates, pitted
2 teaspoons cinnamon
2 teaspoons ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 large apple, peeled, quartered and cored
1 large pear, peeled, quartered and cored
2 bananas, peeled
2 to 3 tablespoons cider vinegar
1/2 to 1 cup pomegranate juice
1/2 to 1 cup sweet kosher wine

Steps:

  • In a large food processor, combine nuts, raisins, dates and spices. Pulse until nuts are coarsely chopped.
  • Add apple, pear and bananas, and pulse until coarsely chop. Add 2 tablespoons vinegar, 1/2 cup pomegranate juice, and 1/2 cup wine. Pulse again, adding more vinegar, juice or wine to taste, as needed to make a coarse paste. Do not purée; mixture should retain some crunch.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 11 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 36 grams, TransFat 0 grams

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  • Place hazelnuts on a baking sheet. Bake at 350° for 10 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins.
  • Combine hazelnuts, dates, almonds, raisins, and golden raisins in a food processor. Process until ground, scraping sides of bowl occasionally. (Mixture will be thick and crumbly but will hold together when pressed.) Add wine, ginger, cardamom, cinnamon, and cloves; pulse 4 times or until combined. Add apple and banana; pulse 4 times or until combined. Transfer mixture to a bowl. Cover and refrigerate 1 hour.

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