Uncooked Haroset from the Veneto

Preparation info
  • Makes about

    5 cups

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 1 cup chestnut puree
  • ½ pound dates, pitted
  • ½ pound


Combine all the ingredients in a food processor and process to chop to a coarse paste. Transfer to a bowl, cover, and refrigerate until serving. Serve at room temperature.