Moroccan Sephardic Haroset

Claudia Roden was the first author to record Sephardic recipes in a cookbook. They had always been passed orally from mother to daughter before.

Introduction

Here is a recipe for haroset from Morocco featured in Claudia's book, "The Book of Jewish Food: An Odyssey from Samarkand to New York."

Ingredients

  • 2 ½ cups pitted Medjool dates 

  • 1 cup walnuts, toasted and chopped 

  • 1 ½ cups sweet red wine 

  • 1 tsp. ground cinnamon 

  • ½ tsp. ground cloves

Preparation

Step 1


Place the wine in a pot. 



Step 2


Add the dates. 



Step 3

Bring to a boil,  and add the ground cinnamon and cloves.



Step 4

 

Lower the heat to simmer. Cook for about 30 minutes or until soft. 



Step 5


Remove the pot from the heat and allow the dates to cool. 



Step 6


Mash them with a fork, or process in a food processor to make a paste. 



Step 7


Mix in the chopped walnuts.