Cookbook:Yemenite Charoset II

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Yemenite Charoset II

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Separately pound all ingredients except the fruits in a mortar and pestle.
  2. Mix all dry ingredients together (walnuts, almonds, sesame seeds, etc.), then mix all wet ingredients together (raisins, dates, figs, etc.).
  3. In a large bowl, mix all ingredients together with ones hands and fingers.
  4. 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.