Try this Sephardic-Style Date Haroset recipe, or contribute your own.
Suggest a better descriptionIf desired you can substitute dark raised for up to half the dates. Put the dates and water into a medium sized saucepan and let them soak for 1 hour. Then bring them to a boil over high heat. Lower the heat, cover, and simmer for 30-60 minutes, or until they are very soft and form a paste. During the cooking period, stir the dates often, and mash then with a spoon to help break them down. To smooth out the paste, press it through a sieve, colander, or food mill, or puree it in a food processor. If the puree is too thin and does not have a rich date taste, return it to the saucepan and simmer it down to the desired consistency, keeping in mind that it will thicken slightly more as it cools. Let the date paste cool to room temperature. Stir in the desired amounts of wine and cinnamon. Stir in the nuts and/or sprinkle them on top. Store the paste in the refrigerator, tightly covered, for up to 2 weeks. For the best flavor, let it come to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cup (271g) | ||
Recipe Makes: 2 Cups | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 0.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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