Persian Haroseth (Hallaq)
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup almonds
- 1cup roasted, shelled pistachios
- 1cup walnuts
- 1cup black raisins
- 1cup golden raisins
- 1cup dates, pitted
- 2teaspoons cinnamon
- 2teaspoons ground cardamom
- 1teaspoon ground ginger
- ½teaspoon ground nutmeg
- 1large apple, peeled, quartered and cored
- 1large pear, peeled, quartered and cored
- 2bananas, peeled
- 2 to 3tablespoons cider vinegar
- ½ to 1cup pomegranate juice
- ½ to 1cup sweet kosher wine
Nutritional analysis per serving (14 servings)
324 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 33 grams sugars; 7 grams protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large food processor, combine nuts, raisins, dates and spices. Pulse until nuts are coarsely chopped.
- Step 2
Add apple, pear and bananas, and pulse until coarsely chop. Add 2 tablespoons vinegar, ½ cup pomegranate juice, and ½ cup wine. Pulse again, adding more vinegar, juice or wine to taste, as needed to make a coarse paste. Do not purée; mixture should retain some crunch.
Private Notes
Comments
I made this with half as much cardamom, and doubled up on apples, while leaving out the bananas (my family are not banana fans) and it was delicious. Great recipe!
This is an excellent recipe! I made the following adjustments, partially based on other notes, and was super happy with the result: - halved the recipe - only used green d’anjou pear - subbed dry white wine 0.5 tsp honey b/c it’s what I had on hand For those wondering, yes, the banana is great! Next time I will pulse less as I prefer a chunkier haroseth but otherwise, great.
This is the greatest haroseth. I've been making it for about 10 years, and everyone raves (especially those who grew up eating traditional Ashkenazi-style haroseth.) Yes, there are a ton of leftovers. I sprinkle mine in yogurt and have it for breakfast for the next week or so.