Zutaten für Iranian Haroset
- 2 cups hazelnuts
- 1 cup pitted Medjool dates
- ½ cup blanched sliced almonds
- ½ cup raisins
- ¼ cup golden raisins
- ¼ cup sweet wine (such as sherry or marsala)
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 medium Granny Smith apple, peeled, cored, and chopped
- 1 ripe banana, mashed
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Zubereitung von Iranian Haroset
- Preheat oven to 350°F (175°C).
- Spread 1 cup hazelnuts on a baking sheet.
- Bake for 10-12 minutes, stirring halfway through, until fragrant and lightly toasted.
- Remove from oven and let cool slightly. Wrap nuts in a clean kitchen towel; rub vigorously to remove skins.
- Combine 1 cup hazelnuts, 1 cup pitted Medjool dates, ½ cup sliced almonds, ½ cup raisins, and ¼ cup golden raisins in a food processor.
- Process until finely ground, scraping down the sides as needed.
- Add ¼ cup sweet wine (such as sherry or marsala), 1 teaspoon ground ginger, ½ teaspoon ground cardamom, ½ teaspoon ground cinnamon, and ¼ teaspoon ground cloves.
- Pulse 4 times until just combined.
- Add 1 medium apple, peeled, cored, and chopped, and 1 ripe banana, mashed.
- Pulse another 4 times until the mixture is well combined but still slightly chunky.
- Transfer the haroset to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
358g
Fat
10g
Carbs
39g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Condiments Etc Fruit Asian Jewish Ashkenazi Middle Eastern Iranian Persian Easy European Dinner Party Holiday Event Kosher Vegan Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Passover Inexpensive Healthy 2 Low In Something
