Recipe: 7 Recipes for Haroset

7 RECIPES FOR HAROSET


PERSIAN HAROSET
From: Raquel Segal, Dix Hills Hadassah, New York
Makes 5 cups

1 unpeeled pear, cored and finely chopped
1 unpeeled apple, cored and finely chopped
1 cup finely chopped walnuts
1 cup finely chopped almonds
1 cup finely chopped hazelnuts
1 cup finely chopped pistachio nuts
1 cup chopped pitted dates
1 cup chopped raisins
2 teaspoons ground cinnamon
2 teaspoons grated gingerroot
1 tablespoon apple cider vinegar
Sweet wine

Combine pear, apple, walnuts, almonds, hazelnuts, pistachio nuts, dates, and raisins in a large bowl, and blend well, being careful not to chop the mixture into a paste. Add cinnamon, gingerroot, cider vinegar, and enough wine to bind.

Place on a platter and shape into a pyramid. Cover and refrigerate.

TO MAKE AHEAD:
This can be made up to 2 days ahead. If mixture becomes too liquid, stir in 2 tablespoons matza meal.

ASHKENAZIC HAROSIS
From: Fran Bongarten, Fairfield Hadassah, Connecticut
Serves 5 to 7

3 tart apples, peeled, cored, and chopped
1 cup blanched almonds, coarsely ground or chopped
1 1/2 tablespoons honey
2 tablespoons ground or chopped pecans
1/2 teaspoon ground ginger
Grated zest of half a lemon or orange
Wine as needed

Mix ingredients through lemon or orange zest. Add wine to make the right consistency.

YEMENITE HAROSET
From: Raquel Segal, Dix Hills Hadassah, New York
Makes about 2 1/2 cups

10 pitted dates, chopped
10 figs, chopped
1 tablespoon sesame seeds
1 teaspoon ground ginger
Red wine
Matza meal

Combine fruit, sesame seeds, and ginger. Add red wine and matza meal to bring it to the consistency you want.

ISRAELI HAROSET
From: Raquel Segal, Dix Hills Hadassah, New York
Makes about 6 cups

15 pitted dates, chopped
3 bananas, mashed
1 apple, peeled and chopped
Juice and grated zest of 1 orange
1 cup almonds, chopped
1/2 cup red wine
1 teaspoon ground cinnamon
Sugar or honey to taste (optional)
Matza meal, if needed

Combine fruits, nuts, wine, cinnamon, and sugar or honey. Add matza meal to get the consistency you want.

NORTH AFRICAN HAROSET
From: Miriam Ostrovitz, Swampscott/Marblehead Hadassah, Lynn, Massachusetts
Makes about 2 cups

1/2 cup pine nuts, chopped
1 hard-cooked egg yolk, finely chopped
1 apple, peeled and grated
1/2 cup sugar
1/2 cup ground almonds
1/2 cup chopped walnuts
Zest and juice of 1 lemon
Ground cinnamon to taste
Ground ginger to taste
Sweet wine to bind

Mix all ingredients until mixture comes together. Refrigerate.

HALEK (IRAQI HAROSET)
From: Rahel Musleah, Great Neck Hadassah, New York
Makes about 1 quart

5 pounds pressed, pitted dates

Soak dates overnight in just enough water to cover.

Mash the dates in the water by hand, or process in small batches in food processor.

Put a cheesecloth over a large bowl. Pour dates with liquid onto the cheesecloth. Close cheesecloth and squeeze dates gently so that date liquid gathers in the bowl. Continue until all liquid is squeezed out of cheesecloth.

Discard contents of cheesecloth. Pour date liquid into a pot (not Teflon) and bring to a boil. When froth forms, remove with a spoon and discard. Lower heat to medium and continue cooking, stirring every 2 or 3 minutes, 2 to 3 hours, or until orange froth forms and liquid is the consistency of syrup.

HAROSET FROM SURINAME
From: Montclair Hadassah, New Jersey
Makes about 9 cups

2 2/3 cups (7-ounce package) unsweetened shredded coconut
2 cups chopped walnuts
1 1/2 cups raisins
1 1/2 cups dried apples
1 1/2 cups prunes
1 1/2 cups dried apricots
1 1/2 cups dried pears
1/4 cup sugar
1 tablespoon ground cinnamon
1/2 cup cherry jam
Sweet red wine

Combine in saucepan all ingredients except cherry jam and wine. Add enough cold water to just cover fruit. Bring to a boil, then reduce heat and simmer about 1 1/2 hours, stirring occasionally, and adding more water if necessary.

Remove from heat; stir in cherry jam. Set aside to cool.

Add just enough sweet red wine to be absorbed by the fruit. Refrigerate until well chilled.

Source: The Hadassah Jewish Holiday Cookbook Edited by Joan Schwartz Michel