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A traditional Yemenite Charoset bursts with lots of strong flavors and spices. This recipe is an adaptation by Nechama Amrani (one of the best Yemenite cooks out there) that appeals to more palates (including those of kids).
1 pack of mashed dates
1 cup yellow raisins
4-5 dried apricot, cut into cubes
2-3 dried figs (if you find kosher for Passover; I don’t always see them), cut into cubes
water
sweet red wine, such as Jeunesse Cabernet Sauvignon
1 teaspoon Gefen Cinnamon
1 cup Gefen Ground Walnuts
In a big bowl, put all the dried fruit. Cover with water (only just cover) and soak overnight.
In the morning, drain the water into cups (leave it aside, you can drink it! It is so sweet), then add the sweet red wine, just to cover. Soak for a few hours.
At noon, process everything, including the wine, in a blender. With a big spoon, add cinnamon and ground walnuts and mix well. Good luck and Chag Sameach.
For 5 more charoset recipes from around the world click here.
Photography by Sara Goldstein
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