Azerbajaini Charoset
1 cup dates, pitted
1 cup walnuts
1-2 tablespoons of sweet wine
Combine everything in a food processor and pulse, adding enough wine to
create a spreadable yet coarse consistency.
Source: Simon Mizrahi
Persian Charoset
1/2 cup pistachios
1/2 cup almonds
1/2 cup walnuts
1/2 cup hazelnuts
1 cup pitted dates
1/2 cup raisins
1 large apple, peeled
1 tablespoon apple cider vinegar
3/4 cup sweet red wine (add ¼ cup at a time
1 tsp. cinnamon
You can alter the preparation of this to be as smooth or coarse as you prefer.
For a smoother consistency, combine everything in the food processor and
pulse. For a more textured charoset, chop each half cup of nuts separately,
then combine in a large bowl. Combine the remaining ingredients, process, and
add to the bowl. Then combine everything. Many people enjoy shaping this
into a pyramid for serving.
Bene-Israel Style Date Haroset
from Forence Manglani
Ingredients:
1 lb. pitted dates, chopped
1 1/2 cups warm water
2-4 teaspoon sweet red Pesach wine or red grape juice (optional)
1/2 to 1 teaspoon ground cinnamon (optional)
1/2 to 1 cup finely chopped walnuts or almonds
©2014. Nic Abery. LooktoLearn. www.looktolearn.co.uk. www.lsjs.ac.uk
Procedure:
Put dates and water in a medium sized saucepan, and soak for one hour. Then
bring dates to a boil over
high heat. Lower the flame, cover the saucepan, and simmer the dates 30 to 60
minutes, or until the dates
are soft and form a paste. During the cooking period stir the dates often. Let
the paste cool to room
temperature, then stir in the wine/juice and cinnamon. Stir in the nuts. Store
the mixture in the refrigerator,
tightly covered for up to two weeks. For best flavor bring to room temperature
before serving.
Makes about 2 cups, serves 12-15
Yemenite Charoset
from Shifra Brodsky by way of Hazel Tishcoff
Ingredients:
1/2 lb. pitted dates
1/4 lb raisins
4 dried figs
1 1/2 cups sweet wine
1/4 lb. walnuts
1/4 lb. almonds
2 tablespoons sesame seeds
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
Procedure :
Place all the fruits in a food processor and chop fine. Mix in 1/2 C wine. Add
remaining ingredients and
mix until smooth. Refrigerate.
©2014. Nic Abery. LooktoLearn. www.looktolearn.co.uk. www.lsjs.ac.uk
Ashkenazi Charoset
From Sally Hipsher
Ingredients:
4 cups shredded apples (use 4 different varieties of apple for wonderful flavor)
3/4 cup chopped dates (optional)
1 1/2 cups sliced almonds
1/2 cup chopped walnuts
5 teaspoons grated orange rind
1/2 teaspoon cinnamon
4 teaspoons grape juice or wine (use more for wetter mixture)
Procedure:
Mix all ingredients together.
Turkish Charoset
from Sheila Stanger
Ingredients:
1 cup pitted dates
1 cup dried apricots
4 cups peeled, cored and sliced apples
juice of 2 lemons
2 cups chopped walnuts
Procedure:
Cook dates, apricots and apples with lemon juice and water to cover until
water is absorbed and fruit is
mushy. Mash with a fork blending thoroughly. Mix in walnuts.
I make it a week before and keep it in the refrigerator until ready to use
Greek Charoset
from Isaak Sarfati
©2014. Nic Abery. LooktoLearn. www.looktolearn.co.uk. www.lsjs.ac.uk
Ingredients:
1 cup figs
1 cup dates
2 cups raisins
2 cups almonds (raw or roasted)
1/2 cup wine red sweet
1 heaping tablespoon honey
1teaspoon vanilla
1 teaspoon cinnamon
pinch of cloves
Procedure:
Chop 1/2 of the fruits with 1/2 wine in food processor; scrape into a bowl.
Then chop the other half of the
fruit and wine, and add to the bowl. Finally, chop the nuts and seasoning
together. Blend everything
together by hand in the bowl.
This is the basic recipe, always room to add or delete as preferred. Makes
approximately 5 cups
Italian Charoset Recipe
from Hazel Tishcoff
1/2 lb pitted dates
1/2 lb shelled walnuts
3 large apples, peeled and cored
1 large unpeeled, seedless orange, thoroughly washed
2 large banana
1/2 cup sweet Passover wine (see note below)
1/4 teaspoon cinnamon
1/8 teaspoon ground claoves
1 tablespoon lemon juice
Matzo meal as needed
1. Finely chop dates, walnuts, apples and oranged, and place them in a bowl.
©2014. Nic Abery. LooktoLearn. www.looktolearn.co.uk. www.lsjs.ac.uk
2. Mash bananas; add them to the bowl. Add wine, cinnamon,
cloves, and lemon juice.
3. Mix well. Add matzo meal if needed to make a mortor-like paste.
Makes about 6 1/2 to 7 cups
Notes: You can use Concord grape Kosher-for-Passover wine to make an
excellent charoset. Also, matzo meal is optional for this recipe, it is not
absolutely necessary.
Middle Eastern Charoset
from Ruth Shapiro
1 lb pitted dates
1 cup raisins
2 cups water
1/4 cup sugar
1/4 chopped walnuts or pecans
1. Place dates and raisins in a bowl and cover with water. Let stand for at least
one hour.
2. Add the sugar and smush in a food processor. Do it in a few batches.
3. Transfer the chopped fruit to a heavy saucepan and let it simmer over low
heat until the fruits are
cooked and the liquid is absorbed. It should take about 20 minutes.
4. Remove from the heat and scrape into a storage container. Cool. Serve in a
bowl, sprinkled with nuts
©2014. Nic Abery. LooktoLearn. www.looktolearn.co.uk. www.lsjs.ac.uk