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The Best Charoses Recipes for Passover

March 25, 2015 | by Chava Dumas a"h

Three different recipes – Ashkenazi, Sefardi and Exotic Persian.

Charoses or Charoset, is a sweet mixture of chopped nuts and apples, wine and spices eaten on Seder night, symbolizing the mortar that we were forced to make when we were slaves. The word “charoses” stems from the Hebrew word “cheres,” meaning clay.

Different recipes for charoses abound. Although their ingredients may differ, they can all be chopped by hand or blended in a food processor. The charoses should be refrigerated after it is made.

Eating the symbolic foods of Seder night is one of the ways we celebrate our redemption from the slavery of Egypt!

Traditional Ashkenazi Charoses

  • 2 cups chopped apples
  • 2 cups walnuts
  • 2 tsp cinnamon
  • ¼-½ cup sweet wine

Mix and chop by hand or in food processor, until a “mortar” appearance. Recipe can be halved or doubled depending on the amount of you need.

Traditional Sefardi Charoset

Traditional Sefardi Charoset

  • 1/2 cup dried apricots
  • 8 dates
  • 2 apples
  • ½ cup walnuts, chopped
  • ½ cup almonds, chopped
  • 1 tsp cinnamon
  • ½ tsp allspice

Same directions as above.

Exotic Persian Charoset

Persian Jews have a tradition to include forty different ingredients in their charoset to symbolize the forty years the Jewish nation wandered in the desert. Known as halegh or halaq, the charoset beautifully include the fruits and spices mentioned in Shir HaShirim – the Song of Songs read as the megillah of Pesach: grapes, pomegranates, figs, dates, walnuts, apples, and cinnamon.

  • 1 cup almonds
  • 1 cup shelled pistachios
  • 1 cup walnuts
  • 1 cup black raisins
  • 1 cup golden raisins
  • 1 cup dates, pitted
  • 2 teaspoons cinnamon
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 large apple, peeled, quartered and cored
  • 1 large pear, peeled, quartered and cored
  • 2 bananas, peeled
  • 2 Tbs. apple cider vinegar
  • 1/2 to 1 cup pomegranate juice
  • 1/2 to 1 cup sweet kosher wine

In a large food processor, combine nuts, raisins, dates, and spices. Mix until nuts are coarsely chopped.

Add apple, pear, and bananas and mix thoroughly.

Add 1 tablespoon of vinegar, 1/2 cup pomegranate juice, and 1/2 cup wine.

Continue mixing, gradually adding more liquid to taste.

Mix until paste has a coarse appearance.

Yield: about 6 cups.

Note that some ingredients may need to be checked for bugs.

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