Follow these steps for perfect results
pomegranate juice
dates
coarsely chopped, pitted
raisins
almonds
whole
walnuts
pieces
sesame seeds
Granny Smith apple
peeled, cored and coarsely chopped
cinnamon
ground black pepper
freshly ground
ground cloves
ground cardamom
ground ginger
ground cumin
Preheat the oven to 400°F.
Warm pomegranate juice in a small saucepan.
Add dates and raisins to the warm juice and let soak for about 10 minutes, until softened.
Spread almonds and walnuts on a baking sheet.
Bake for 6 to 8 minutes, or until lightly toasted.
Transfer toasted nuts to a work surface to cool, then chop coarsely.
Spread sesame seeds in a pie pan.
Bake for 1 to 2 minutes, or until lightly browned.
Combine softened dates and raisins, toasted nuts, sesame seeds, chopped apple, cinnamon, black pepper, cloves, cardamom, ginger, and cumin in a large bowl.
Mix all ingredients well.
Serve chilled or at room temperature.
Expert advice for the best results
Toast the nuts and sesame seeds carefully to avoid burning.
Adjust the amount of spices to your preference.
Everything you need to know before you start
10 minutes
Can be made a day in advance.
Serve in a decorative bowl.
Serve with matzah.
Serve as part of a Passover seder plate.
Complementary to the flavors of the Haroset.
Discover the story behind this recipe
Traditional dish for Passover.
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