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Joyce Goldstein

Uncooked Haroset from Ancona

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Preparation info
  • Makes about

    5 cups

    • Difficulty

      Easy

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen
Cucina Ebraica

By Joyce Goldstein

Published 1998

  • About

Not all harosets must be cooked. Some call just for chopping together the ingredients and serving the mixture as a paste, like this one from Ancona, an adaptation of a recipe from Mira Sacerdoti’s Italian Jewish Cooking.

Ingredients

  • 2 cups pitted and chopped dates
  • 1⅔ cups chopped almonds
  • ⅓ cup

Method

Combine all of the ingredients in a bowl. Stir well, cover, and refrigerate until serving. Serve at room temperature.

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