Source: The Cookbook of the Jews of Greece by Nicholas Stavroulakis

Yield: 3 cups

• 1 cup black currants, finely chopped
• 1 cup raisins, finely chopped
• 1 cup almonds, finely chopped
• 1/2 cup walnuts, finely chopped
• 1/2 cup pine nuts
• cinnamon, to taste
• ground cloves, to taste
• sweet red wine

Chop and then mash in a mortar the currants and raisins. Mix in the walnuts and whole pine nuts. Add cinnamon and cloves to taste. Moisten well with the wine to make a thick paste.