Prep time: 10-15 mins
Charoset serves as a captivating window into personal and communal histories, encapsulating the essence of Passover traditions. Whilst universally enjoyed by Jews worldwide during Seder Night, Charoset comes in myriad forms, each variation deeply rooted in the unique traditions of individual families or communities. These personal recipes, passed down from generation to generation, not only add to the rich tapestry of the celebration but also reflect the distinct journeys of those who gather to share the Seder meal.
Here we have created a Charoset inspired by the practices of Sephardi and Misrahi Jews from across the Mediterranean, North Africa and the Middle East, where charoset recipes are often thick, sticky, date-based concoctions, chopped together with nuts and mixed with spiced and other dried fruits.
The charoset recipes featured on our website draw inspiration from the traditions of whole communities and combine elements from various sources. They may not precisely match what you’re used to seeing at your own Seder Table. Like all charoset recipes, the quantities and ingredients can vary widely, are interchangeable, and depend on personal preference. Therefore, we’ve designed these recipes to be flexible. Have fun experimenting to discover your ideal mix!
Ingredients
- Medjool Dates
- Walnut Halves, roughly chopped
- Raisins
- Ground Almonds
- Kiddush Wine
- Ground Cinnamon
Method
- Soak the dates and raisins in boiling water, covered, for 5-10 minutes.
(Some recipes boil the dry fruit to soften them further, but knowing that pre-Pesach many of us are often rushing around, we’ve opted to steep the fruit for a speedier recipe). - Meanwhile, roughly chop the walnuts.
- Drain, then roughly chop (or mash) the raisins and dates together in a bowl.
- Add roughly chopped walnuts, a small amount of ground almonds, a dash of cinnamon and a generous glug of red wine.
- Mix to combine into a sticky paste, and leave to macerate. Refrigerate until ready to serve on Seder Night.
