several GREEK CHAROSET

[Guest guest]

several GREEK CHAROSET

 

Hi Gabriella

To make you feel at home.....

Hugs

Eliane in Amsterdam

 

 

GREEK CHAROSET

1 1/4 cups dates -- finely chopped

3/4 cup black currants -- finely chopped

3/4 cup raisins -- finely chopped

1/2 cup almonds -- finely chopped

3 tablespoons honey

sweet red wine

 

Put the chopped fruit in a large bowl and cover with water. Soak overnight.

The next day simmer the fruit in the same water until it is very soft.

Remove from heat and strain, saving the liquid.

Put the fruit in a large bowl and mash it with a fork against the sides of

the bowl, adding small amounts of the liquid you have saved or, better

still, sweet red wine, to moisten.

Now mix in the honey and add the nuts.

Stir in well and chill.

 

 

GREEK CHAROSET -- from Ioannina

1 cup black currants -- finely chopped

1 cup raisins -- finely chopped

1 cup almonds -- finely chopped

1/2 cup walnuts -- finely chopped

1/2 cup pine nuts

cinnamon -- to taste

ground cloves -- to taste

sweet red wine

 

Chop and then mash in a mortar the currants and raisins.

Mix in the walnuts and whole pine nuts.

Add cinnamon and cloves to taste.

Moisten well with the wine to make a thick paste.

Makes 3 cups.

 

GREEK CHAROSET -- from Komotini

1 cup black currants -- finely chopped

1 cup raisins -- finely chopped

1 cup dates -- finely chopped and then mashed sweet red wine

 

Chop all the ingredients as fine as possible.

Mash them into a paste in a mortar and moisten as necessary with the red

wine. Makes 3 cups.

The Cookbook of the Jews of Greece

Nicholas Stavroulakis

 

 

Greek Charoset -- from Rhodes

1 1/4 cups dates -- finely chopped

1 large orange

1/2 cup honey or sugar

cinnamon to taste

ground cloves to taste

1/2 cup almonds -- finely chopped

1/2 cup walnuts -- finely chopped

sweet red wine -- approx. 5 oz.

 

Peel the orange and cut it into pieces.

Remove the seeds, add the chopped dates, and mash together into a paste.

Put the paste and honey in the top of a double boiler over gently simmering

water and stir constantly with a wooden spoon for about 20 minutes or until

it is quite thick. Add the cloves, cinnamon, and wine, and simmer until very

thick.

Remove from the heat, stir in the chopped nuts, and turn out into a large

bowl to cool. Makes 3 cups.

The Cookbook of the Jews of Greece

Nicholas Stavroulakis

 

 

Greek Charoset -- from Zakynthos

 

1/4 cup ground almonds

1/4 cup raisins -- mashed in vinegar

good pinch pepper

good pinch finely ground brick

 

Mix all the ingredients together and serve. Makes 1/2 cup.

 

CENTRAL HAROSETH

2-1/2 c. or 20 balls

Combine 2 unpeeled, cored and finely chopped apples

1 c. finely chopped walnuts

2 T. honey

1 t. cinnamon

1/4 c. sweet Passover wine

 

Serve in a bowl or roll into one-inch balls and arrange on a serving plate.

 

 

 

GREEK HAROSETH

Makes 2-1/2 to 3 cups

2 c. pitted dates, chopped

1/2 c. raisins, chopped

1/2 c. sweet Passover wine

1/4 c. walnuts, ground

1/2 tsp. ground ginger

 

Mix together and shape into balls or a mound.

Cover with plastic wrap and chill.

 

ISRAELI HAROSETH

Makes 3-1/2 cups.

Mix:

2 apples, peeled, cored and chopped

2 bananas, chopped

juice and peel of 1/2 lemon, grated

juice and peel of 1/2 oranage, grated

15 dates, pitted and chopped

1/2 c. ground peanuts or pistachio nuts

 

Add and blend thoroughly.

1 tsp. cinnamon

1/4 c. sweet Passover wine

5 T. matzo meal

Chill.

 

SEPHARDIC HAROSETH

Makes 2-1/2 cups.

In medium saucepan, combine

1/2 c. dates, pitted

2 c. apples peeled, cored and thinly sliced

1/2 c. dried apricots, chopped in small bite size

 

Add water to cover.

Over high heat, bring mixture to a boil, lower heat and simmer until mixture

is tender enough to mash with a fork.

Place mixture in food processor, turning on and off until blended. DO NOT

PUREE.

Just before serving, fold in 1/2 c. chopped walnuts.

 

MOROCCAN HAROSETH

Makes 6 dozen 1-inch balls (about 3 cups) Put through the fine blade of

grinder or finely grind together in food processor

2 cups walnut pieces

1 c. blanched, slivered or whole almonds

25 pitted dates

10 large, brown dried figs

20 dried apricots

10 large, pitted prunes

1/2 c. shelled Pistachios (optional)

 

Mix in just enough wine to make a smooth paste that is soft and malleable.

1/2 c. sweet red Passover wine, as needed Form one-inch balls.

If desired, sprinkle balls lightly with Ground cinnamon (optional) Store

balls in tightly covered container in refrigerator for up to two weeks.

For best flavor, let them come to room temperature before serving.

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