Algerian Haroset Recipes
HAROSETH
This recipe, adapted from Alon Shaya of Domenica Restaurant, an Italian restaurant in New Orleans, plays on traditional haroseth. Moscato wine takes the place of Manischewitz, and hazelnuts for almonds. A spin on a recipe from Mr. Shaya's mother, Joan Nathan brought it to The Times in 2011.
Provided by Joan Nathan
Categories easy, side dish
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. In a medium saucepan, combine vinegar, sugar, wine, onions, apples and honey. Simmer over low heat until the onions are transparent, stirring gently so the apples retain their shape, about 15 minutes.
- While apples are simmering, combine figs, dates, apricot preserves, and lemon and orange zests and juices in a food processor. Pulse a few times until combined but not puréed. Transfer to a mixing bowl. When the apple mixture is ready, add it to the bowl and stir gently to combine; there may be excess liquid, which will gradually be absorbed into the fruit.
- Spread hazelnuts or almonds and the pistachios on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and roll the towel gently to remove the skins. Lightly chop the nuts and add to the bowl. Add salt, allspice, cardamom and cinnamon, and fold gently to mix well.
- Cover and refrigerate overnight so flavors meld. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 46 grams, TransFat 0 grams
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