Sephardic Charoset
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(15)
Classic Ashkenazi charoset is a sweet-tart, juicy mixture of apples and walnuts; but it’s puréed Sephardic charoset that more closely resembles cement, which the traditional Jewish side dish symbolizes on the Passover table. As the seder retells the story of Exodus, each food plays a part: Charoset references the mortar with which enslaved Jews worked before they were delivered from bondage.
This version is a fusion of many Sephardic recipes. It’s heavily spiced and is made with a mix of dried and fresh fruits. The nuts and spices can be varied to suit individual tastes.
Recipe information
Total Time
5 minutes
Yield
Makes about 4 cups
Ingredients
Preparation
In food processor, purée dates until smooth. Add bananas, raisins, wine, and date syrup and process to combine. Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth. Store, covered, at room temperature until ready to serve.
Editor’s note: This recipe was originally published in February 2006. Head this way for our What to Eat for Passover meal plan →
Recipe notes
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The Best Charoset Recipes
From the classic Ashkenazic apple-walnut version to Sephardic and even modern variations.
