One of the items on a Passover seder plate, charoset (pronounced chah-ROE-set) symbolizes the mortar Jewish slaves used for making bricks in Egypt. It may look a bit like mortar, but it sure doesn’t taste like it. Every family has a special take on charoset — some add a little spice, some include nuts, and others mix in pears or crabapples. Below, you will find two delicious recipes from different Jewish cultural traditions.
Sephardi and Mizrahi Charoset
Here is a recipe common among Sephardi families (of Spanish heritage) and Mizrahi families (from the Middle East and North Africa).
Ingredients:
- 1 cup pitted dates, chopped (Medjool are ideal)
- ½ cup raisins
- 1 teaspoon cinnamon
- 1-2 tablespoons sweet red wine or grape juice
- ½ cup of chopped walnuts; ½ cup of chopped dried apricots; pinch of powdered ginger (optional)
Preparation:
- Put the dates, raisins, and cinnamon in a mixing bowl and stir until everything is combined.
- Add the wine or grape juice and stir again.
- Alternately, to make it look more like mortar, combine all the ingredients in a food processor and pulse until the mixture is a thick paste.
TIP: Spread this charoset with cream cheese on matzah for a special Passover treat.
Ashkenazi Charoset
Here is a recipe common among Ashkenazi families (from central and eastern Europe).
Ingredients:
- 3 apples, cored and diced
- 1 cup walnuts, coarsely chopped (or, for a nut-free version, sunflower seeds)
- 2 tablespoons honey
- 1 tablespoon grape juice or sweet red wine
- 1 teaspoon cinnamon
Preparation:
- Combine all the ingredients in a bowl and enjoy.
More
Passover Recipe: Charoset Breakfast Balls
Make Your Own Charoset Bar for Passover
Passover recipes