~-Jewish, Cochin 1/2 lb Dark raisins 1/2 lb Date paste 1/4 c Almonds, blanched 2 tb Sesame seeds 1 c Sugar 1/4 c Wine vinegar 1/4 ts Salt 1 c Water

1. Into a processor, put all of the ingredients and process together into a smooth paste. Put the paste in a pan and simmer over very low heat for 1/2 hour. Cool.

Serve at room temperature with matzoh at the Passover Seders.

is nothing more than seedless dates ground to a paste with the smallest amount of water. I suggest 1/2 pound of dates and 3 tablespoons of water, processed together to smoothness.

A sweet and pungent jaroseth is unusual since other cultures do not use vinegar and therefore lacks pungency.

mg cholesterol, xx gm carbohydrate, xx mg sodium, x. X gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x. X mg iron, xx mg calcium, x% of calories from fat.

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