Recipe for Sephardic-style date-fig haroset

Sephardic-style date-fig haroset

Makes 2 cups

3/4 cup walnuts

10 Medjool dates, pitted

1/2 cup dried figs, hard stems removed

1/2 cup raisins

1/4 teaspoon ground cinnamon

5 tablespoons red wine, or more if necessary

1. In a food processor, chop the nuts. Add the dates, figs, raisins, cinnamon, and 4 tablespoons of the wine. Pulse the mixture until it is finely chopped. Add another tablespoon of wine and pulse a few times just until the mixture is a thick, slightly chunky paste. Add more wine, if necessary.

2. Refrigerate in a covered container for up to 4 days. Add a little wine or water to thin it, if you like. Adapted from Brigitte Scheinmann