Halak (Persian Charoset)

Ingredients

• •2 apples, peeled and finely chopped
• •1 cup pitted dates
• •1 cup prunes
• •1/2 cup walnuts
• •1/2 cup almonds
• •2 tablespoons sweet Passover wine or grape juice
• •1 teaspoon ground cinnamon
• •1/4 teaspoon ground cardamom
• •1 tablespoon pomegranate syrup or honey (optional)
• •1 pinch salt

Instructions

1. 1

   Toast the walnuts and almonds in a dry skillet for 3 to 4 minutes until fragrant, then let them cool.

2. 2

   Roughly chop the apples, dates, and prunes so they process evenly.

3. 3

   Place the nuts in a food processor and pulse until finely chopped but not oily.

4. 4

   Add the apples, dates, prunes, wine or grape juice, cinnamon, cardamom, and salt.

5. 5

   Process until a thick, coarse paste forms; add pomegranate syrup or honey if you want a sweeter, smoother mixture.

6. 6

   Taste and adjust the seasoning with a little more cinnamon or wine if needed.

7. 7

   Transfer to a bowl and chill for at least 30 minutes so the flavors meld.

8. 8

   Serve in small portions at the Passover Seder.