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Title: Halik (Grape Haroseth for Passover)
Categories: Jewish Kurdistan Israel
Yield: 1 Batch
| 4 | lb | Juicy white grapes |
| 1/2 | c | Sesame seeds, toasted |
| 1/3 | c | Walnuts, toasted |
When grape juice has been reduced to a syrup it is know as honey. Mixed with nuts, it an extraordinary concoction that can be served any time of year over ice cream or even as a breakfast jam. A similar halik made from dates is prepared by Jews of Calcutta, India.
1. Squeeze out grape juice by hand or with an automatic juicer that removes juice and discards dry pulp.
2. Cook juice down to a maple syrup consistency, ending with about 1/3 of total amount of juice. The syrup should be thick but still liquid. Cool.
3. Grind sesame seeds and walnuts separately in a processor, but not too smoothly. Add this to grape syrup and mix well. This is the haroseth of Kurds.
VARIATION: The same thing can be done with bottled pure white grape juice, which can be purchased in supermarkets. Simmer juice over low heat until it has been reduced by half, about 15 to 20 minutes. Cool and mix with sesame seeds and walnuts.
Should you wish to cook juice 5 to 10 minutes longer, it will become a firm breakfast jam.
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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