Title: Halek (Fruit & Nut Mix for Passover)
Categories: Israel Jewish Persian
Yield: 1 Servings

1/4	c	Almonds
1/4	c	Pistachio nuts
1/4	c	Walnuts
1/4	c	Pumpkin seeds
1/4	c	Hazelnuts
1/8	c	Pitted dates, coarsely chppd
1/8	c	Light & dark raisins
1/8	c	Dried apricots, coarsely chopped
1/8	c	Prunes, chopped
1/8	c	Aloo bukhara (dried apricots w/seeds)
1/8	c	Dried seeded cherries, coarsely chopped
1/4	c	Red wine
2	ts	Wine vinegar
1/4	ts	Advieh (spice mixture -- see PERSIAN.001)
1/4	ts	Rosewater
ANOTHER TYPE
3/4	c	Pistachio nuts
3/4	c	Walnuts
3/4	c	Almonds
1/2	c	Seedless white raisins
1	c	Dark raisins
3/4	c	Pitted dates
2		Apples, peeled & cored
1/2	ts	Ground cinnamon
1/2	c	Fresh pomegranate juice OR
1/2	c	Red semi-sweet wine

Halek is a word also used in Kurdistan & India to denote the ceremonial mixture presented on the table at the Passover Seder. The Ashkenazi haroseth is used for the same purpose, but the combination of ingreds is more complex. There are several types of Persian halek ~- the combination of nuts, fruits, wine, & spices -- depending upon the family custom.

1. Coarsely chop nuts in a processor. Mix nuts, fruits, wine, vinegar, Advieh, & rosewater to achieve a moist, textured consistency.

VARIATIONS: For fresh fruit halek, use apples, pears, pineapples, plums, and grapes -- as much variety as is available -- an equal amount of each when cut into very small pieces. Mix w/wine, vinegar, Advieh, and rosewater in proportions noted for dried fruit & nuts.

Another type:

1. Grind nuts coarsely together, add fruits & grind together, but not too fine, leaving some texture. Add cinnamon and pomegranate juice or wine; mix well. The mixture should have a crunchy consistency w/a tart/sweet flavor.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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