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Charoset, Greek from Ioannina (P, KLP)
Source: "The Cookbook of the Jews of Greece," by Nicholas Stavroulakis
Yield: 3 cups

1 cup black currants finely chopped
1 cup raisins finely chopped
1 cup almonds finely chopped
1/2 cup walnuts finely chopped
1/2 cup pine nuts
Cinnamon to taste
Ground cloves to taste
Sweet red wine

Chop and then mash in a mortar the currants and raisins. Mix in the walnuts and whole pine nuts. Add cinnamon and cloves to taste. Moisten well with the wine to make a thick paste.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A