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This is from Saffron Shores: Jewish Cooking from the Southern Mediterranean by Joyce Goldstein. This is a typical side dish used for Passover, and there is so many different variations. It is also used on the seder plate to remind the Jews of the mortar that had to be made for the bricks. Nonetheless, this is easy to make, and yummy. I have not made this particular haroset yet, but I will soon.
Units: US | Metric
Serving Size: 1 (340 g)
Servings Per Recipe: 1
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