TOO GOOD TO PASSOVER: Persian Hallegh

charoset_haleghjpgCharoset of the Day: Persian Hallegh
@ Too Good to Passover

For Hallegh:
1 cup black raisins (preferably larger ones, if available)
6 medjool dates (about 1/2 cup), pitted
1/2 cup apple cider vinegar
1/2 cup sweet Passover wine
(such as Manischewitz)
1/4 pound (about 1 cup) of each of
the following:
hazelnuts
walnuts
pistachios
almonds
1/8 teaspoon kosher salt
1/8 teaspoon hot red pepper (optional)
1/2 red seedless grapes
1 large red apple (about 8 ounces),
cut into large chunks

For Serving:
1/4 to 1/2 cup sliced red grapes

1. Place raisins and dates in a small bowl and marinate with the cider vinegar and sweet wine overnight (do not refrigerate).

2. Rinse nuts and spread out on a large kitchen towel to dry about 15 minutes.

3. Place nuts, salt, and red pepper (if desired)
in a food processor and pulse until coarsely ground.

4. Add grapes, apple, and marinated raisin-date mixture (with soaking liquid) to the processor and pulse until fairly smooth and well-blended.

5. Serve immediately garnished with sliced red grapes, or refrigerate in container for up to 2 days.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s