Halek/Hallaq (Persian Charoset) is completely different from Ashkenazi recipes. It is firmly Mizrahi and Sephardic and consequently and rightly has a very strong set of flavors. It is also pricey to make in large quantities, because the dried cherries, nuts and apricots, when you use organic, cost a pretty penny. In general Passover is the time of year I just spend way too much money. I have even made a category for it in my bookkeeping and the food I buy at this time of year is no longer just under groceries. It has its own moniker so I can keep some track. If you aren’t making this for thirty or more people it is not so expensive. I quadruple this recipe and have enough for the meal and usually some left over for the next day as well.
- 1/4 cup almonds
- 1/4 cup pistachio nuts
- 1/4–cup walnuts
- 1/4–cup raw pumpkin seeds
- 1/4–cup hazelnuts
- 1/8 cup coarsely chopped pitted dates
- 1/8 cup coarsely chopped prunes
- 1/8–cup raisins light and dark
- 1/8 cup coarsely chopped dried apricots
- 1/8 cup coarsely chopped dried cherries
- 1/4 cup red wine (good red wine, kosher for passover and not sweet wine)
- 2 teaspoons red wine vinegar (kosher for passover if you can)
- 1/4 teaspoon Advieh which is a mixture of 1 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom,1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger. There are many other versions, but these ingredients are easy enough to get a hold of almost anywhere. If you have access to an Iranian or Persian market of some kind, get some Advieh from them instead.
- 1/4-1/2 teaspoon rosewater
Finely chop the nuts in a processor. Mix the nuts, fruits, wine, vinegar, Advieh and rosewater to achieve a moist textured consistency. This stuff keeps very well and should be very moist and sticky. You can make it a day ahead.
Just reading the ingredients list is making me salivate! Can’t wait to try it. YUM!