Halek
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10cups large pitted dates, preferably Mejdoul
- 2teaspoons ground anise
- 2cups coarsely ground walnuts
- 2cups coarsely ground almonds
Nutritional analysis per serving (22 servings)
452 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 99 grams carbohydrates; 10 grams dietary fiber; 86 grams sugars; 5 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the dates and anise in a large saucepan with 4 quarts of water. Bring to a boil, and simmer, uncovered, for about 45 minutes, stirring occasionally. Simmer for 15 minutes more, stirring frequently, until the dates are opened and the consistency of chunky applesauce.
- Step 2
Puree the date mixture in a food processor. In a smaller saucepan, simmer slowly, uncovered, over very low heat for about 30 minutes, stirring frequently, until the halek thickens enough to coat a spoon. Cool.
- Step 3
To serve, place 2 cups halek in a bowl. Sprinkle with half the walnuts and almonds. Reserve the remaining halek and nuts separately. Use as a dip for matzoh, or sprinkle with tahini and eat with pita bread.
Private Notes
Comments
I used about 4 cups of ordinary size Medjool dates (NOT 10) and 1.5 cups of water and ended up with just over 4 cups of halek, which probably would serve 16 or more (1/4 cup per person?). I did all the cooking before pureeing, figuring I'd evaporate more water off that way. We used this as one of the charosets for a Seder and we liked it a lot. Consistency was great for eating on matzoh.
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