Halek (Persian Haroset)
- Cuisine: Mediterranean
- Course: Condiment
- Features: Fast, Healthy, Kid-Friendly
Summary:
Gail and Yash Shirazi of Rockville make this for the 50 to 60 guests they have for Passover Seder each year. Gail learned how to make the haroset from her Persian husband and mother-in-law. "You can put in everything but the kitchen sink," she says. "It never comes out exactly the same way twice."
They use an old-fashioned grinder to make this haroset, which helps create a pastelike consistency. It would be hard to re-create in a blender.
This recipe is extremely flexible. Add or subtract fruits and nuts of your choice. Change seasoning amounts to suit your taste. Serve with matzoh.
16 servings
Ingredients:
- Seeds from 1 pomegranate
- 1 medium orange, sectioned
- 1 cup red or green seedless grapes
- 1/2 cup unsalted pistachio nuts
- 1/2 cup coarsely chopped walnuts
- 1/2 cup coarsely chopped pecans
- 1/2 cup blanched almonds, slivered or coarsely chopped
- 1 pear, peeled, cored and diced
- 1 apple, peeled, cored and diced
- 1 banana, sliced
- 1 cup pitted dates
- 1 teaspoon ground cinnamon
- 1 tablespoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cardamom
- 1/2 cup dried apricots
- 1 cup sweet red wine
- 1/4 cup honey
- Freshly ground black pepper
Directions:
Use a grinder or food processor to chop the ingredients in batches until a pastelike consistency is achieved. The order of ingredients does not matter. Transfer the mixture to a large bowl.
When the ingredients have been processed, add the wine and honey, stirring to combine. Season with pepper to taste. Refrigerate in an airtight container for up to 8 days.
Recipe Source:
From Rockville residents Gail and Yash Shirazi.
E-mail the Food Section with recipe questions.
(Len Spoden)
