Prep time: 15-30 mins, Chill time 30 Minutes
Charoset provides a fascinating glimpse into both personal and shared histories, capturing the very essence of Passover traditions. Enjoyed globally by Jews on Seder Night, charoset appears in countless variations, each deeply connected to the specific customs of individual families or communities. These cherished recipes, handed down through generations, mirror the unique paths of those who come together for the Seder meal, and the complex and evolving tapestry of our people.
These charoset pyramids are inspired by the practices of Yemenite and Moroccan Jews, who often serve their charoset as bitesize balls or nuggets (or, indeed, pyramids!) As with other Sephardi and Mizrahi charosets, the recipes are often thick, sticky and date-based, though these recipes can often include a wide array of other dried fruits, and more elaborate spicing, along with the traditional wine and nuts. They are sometimes also coated in sesame seeds, as we have done with our pyramids.
The charoset recipes on the Ta’amim website are comprised from the traditions of whole communities and were inspired by various sources. They may not precisely match what you’re used to seeing at your own Seder, but we hope they might bring a fresh angle and inspire new connections with the night. As with all charoset recipes, the ingredients can vary widely, and are up to personal preference. Therefore, we’ve designed these recipes to be flexible, and in this instance especially, there is scope for great variety. We hope you enjoy experimenting until your mixture is just right!
You may also be interested in our ‘Four Sons’ Charoset Balls, each inspired by a different son.
Ingredients
- Medjool Dates
- Dried Figs
- Dried Apricots
- Prunes
- Ground Almonds
- Kiddush Wine
- Ground Cardamom
- Ground Cinnamon
- Allspice
- Ground Ginger
- Sesame seeds
Method
- Soak the dried fruit in boiling water, covered, for 5-10 minutes.
(Some recipes boil the dry fruit to soften it further, but knowing that many of us are time-poor on Erev Pesach, we’ve chosen to steep the fruit for a quicker recipe). - Drain, then roughly chop (or mash) the fruits together in a bowl.
- Add spices, ground almonds and a good glug of kiddush wine.
- Mix to combine into a thick, sticky paste, and leave to macerate.
- Refrigerate for 15 minutes to firm up slightly (optional, but this will make it easier to form).
- Roll into equal sized balls (a portion size), then put back into the bridge for a further 15 minutes to cool down again.
- Form into pyramids by flattening the base and the sides.
- Dip and roll in sesame seeds until coated.
- Refrigerate until ready to serve.
