Updated: Update: 2020.05.22

דוּכֵּה

(Called kha•rōꞋsët by other Jews.) Although neither dūkꞋeih nor kha•rōꞋsët are documented in Ta•na"khꞋ, this Ta•na"khꞋ-compatible recipe, based on Nō•sakhꞋ Tei•mânꞋ recipes, uses only ingredients that were available in ancient Sinai and Israel.

DūkꞋeih

Recipe (serves 6-8 people)

Don't worry if one or more ingredients aren't locally available. Make notes adjusting proportions to suit your taste next year,

Toast Lightly In Dry Pan:

• 2 tablespoons of sesame seeds, by stirring frequently in pan over medium flame until light brown

Press & strain:

• ½ cup of pomegranate juice,

Chop:

• 1 cup of pitted dates,
• ½ cup of fresh apples,
• ½ cup raw almonds (pecans, pistachios, walnuts or a combination)
• ¼ cup of fresh (or dried) figs,

Stir in:

• pomegranate juice
• ½ cup raisins
• 5-6 tsp. of ground Sri Lankan (Ceylon) cinnamon (preferably not the more toxic cassia, popularly sold as cinnamon)
• 3 tsp. cumin,
• 2-3 tsp. ginger,
• 1-3 tsp. cardamom, Note: while a taste of cardamom is distinctive of Tei•mân•iꞋ recipes, it's very pungent; taste & add gradually to desired taste.
• ½ tsp. ground cloves,

Beat or blend to a thick spread:

Thicken, as needed, with matz•âhꞋ meal; or thin, as needed, by adding kâ•sheirꞋ red wine, more pomegranate juice or grape juice to taste

Stir in toasted sesame seeds
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Ra'anana, Israel

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