Thursday, March 15, 2007

Pomegranate Charoset

I personally love to make a traditional Ashkenazi charoset for my seder as well as one that is a bit different. Pomegranates are so "in" right now for the health reasons, but we Jews have known about them for a long, long time. Here is a recipe from Joan Nathan and a charoset dish from Michal Ben Josef featuring the pomegranate.


Yemenite Haroset

1 pound fresh dates
1 pound raisins
3/4 pound almonds
1/2 pound walnuts
3 pomegranates, peeled and seeded
1 tablespoon mixed spices (equal parts cinnamon, pepper cumin, cardamom, cloves & ginger)

In a food processor, chop all the fruits, including the pomegranate seeds and juice and the nuts. Add the spices, adjusting each to your taste.

Makes 7 cups.

2 comments:

Kathi said...

oh drool. I may make some of this recipe. Unfortunately my pomegranate tree is barely getting it's spring leaves right now. Might have to buy a couple next trip to the store. Or...make it this october when the fruit is ripe. sounds delish though

DrMom said...

Kathi-
You are my most consistent reader and commenter. You are a blessing!
DrMom