Yemenite Charoset II
Source and licence
"Yemenite Charoset II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Yemenite_Charoset_II, revision 4630221), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Yemenite_Charoset_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630221
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Jewish Yemenite by a tradition spanning countries: Jewish Yemenite (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 300 g dates or date spread, finely chopped
- 300 g raisins, finely chopped
- 100 g dried figs, finely chopped
- 200 g toasted sesame seeds
- 1 pomegranate
- 100 g almonds
- 100 g walnuts
- 10 g black pepper
- 20 g cumin
- 10 g ground cinnamon
- 10 g ground ginger
- A few kernels of cardamom (shelled, making use of only their inner black seeds)
- Sweet red wine or grape juice
Method
- Separately pound all ingredients except the fruits in a mortar and pestle.
- Mix all dry ingredients together (walnuts, almonds, sesame seeds, etc.), then mix all wet ingredients together (raisins, dates, figs, etc.).
- In a large bowl, mix all ingredients together with ones hands and fingers.
- At Passover, smaller servings are dished out to all diners. A dash of red wine or grape juice or vinegar is added directly to each smaller dish shortly before dipping one's matzah into the charoset.