Yemenite Haroseth

• 24 dried figs
• 24 pitted dates
• 1/2 cup sesame seeds
• 4 teaspoons honey
• 2 teaspoons ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, or more to taste

1. In food processor, grind the figs and dates to a sticky paste.
2. Place in bowl and mix in the rest of the ingredients.
3. Cover and store refrigerated for up to 2 weeks.
4. Serve at room temperature.

figs, dates, sesame seeds, honey, ground ginger, ground coriander, cayenne pepper

Taken from cooking.nytimes.com/recipes/9112 (may not work)