Tuesday, April 19, 2011

Sephardic Charoset

The day before the first Seder, I realized that my father wasn't going to be bringing charoset like he usually does. Usually, he picks some up from his synagogue. It comes in little balls and immediately before serving, wine is added and it's mashed up.

In researching Sephardic charoset recipes, I found that there were a few basic requirements: dried fruit, nuts, fragrant spices, one fresh fruit to get it to all stick together. One recipe used bananas instead of apples and I liked that idea, so I looked around the pantry, found the spices and dried fruit on hand and arrived at one of the tastiest charosets I've ever had.

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Sephardic Charoset
This charoset is symbolic of the mortar used by the Israelite slaves to build in Egypt.
3/4 cup walnuts3/4 cup almonds1 tsp cinnamon, ground1 tbsp garam masala1/2 tsp ginger, ground1 tsp nutmeg, ground1 tsp cloves30 dates, pitted2 bananas, mashed1/2 cup golden raisins1/4 cup sweet red wine (e.g., Manischewitz, or use rice wine for gluten-free)
1. Grind the walnuts, almonds, cinnamon, garam masala, ginger, nutmeg and cloves in a food processor.2. Add dates, banana, raisins and honey, and puree and refrigerate until ready to serve.3. Before serving, slowly add wine until desired consistency is reached.Note: Charoset should be a thick paste, like a mortar.
Prep time: Cook time: Total time: 1 hourYield: 2 cups
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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  1. Hi Dan,
    My husband is Sephardic and his mom makes the BEST charoset with just raisins, soaked dates, and soaked figs all ground together! Your recipe sounds delicious too.

  2. Very neat.

    I had to leave the figs out because my father can't eat the seeds. I ground up the nuts very fine so I hope it didn't bother him (he hasn't complained).


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