2 cups (serving size: 2 tablespoons)

This spiced date-and-almond version hails from Tehran.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place hazelnuts on a baking sheet. Bake at 350° for 10 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins.

Step 3

Combine hazelnuts, dates, almonds, raisins, and golden raisins in a food processor. Process until ground, scraping sides of bowl occasionally. (Mixture will be thick and crumbly but will hold together when pressed.) Add wine, ginger, cardamom, cinnamon, and cloves; pulse 4 times or until combined. Add apple and banana; pulse 4 times or until combined. Transfer mixture to a bowl. Cover and refrigerate 1 hour.

Ratings & Reviews

dhurwitz's Review

March 25, 2013

JustMrSomeone's Review

April 11, 2009
Great recipe. Good flavor combination; not too sweet, not too nutty, and with a great "mortar" look! It was a great hit on my last Seder. It was a little dryer than I was hoping for, so I've added a tablespoon or so more wine than the recipe suggests. Will probably make it again next year.