Ingredients
- 10 cups large pitted dates, preferably Mejdoul
- 2 teaspoons ground anise
- 2 cups coarsely ground walnuts
- 2 cups coarsely ground almonds
- Nutritional Information
Nutritional analysis per serving (12 servings)
736 calories; 20 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 11 grams polyunsaturated fat; 146 grams carbohydrates; 15 grams dietary fiber; 125 grams sugars; 9 grams protein; 2 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 cups halek
Preparation
- 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.
- 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.
- 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.
Dining and Cooking