Haroset, Sephardic (Uncooked) - pareve

Posted by : Ruth Heiges

(about 2 1/4 cups)

There are many variations of Sephardic charoset. Sometimes fruits such as
apricots, raisins, oranges, pears, and prunes are added. Some contain a
combination of almonds, walnuts, and pine nuts; while some are nutless.
Some add a little wine vinegar or lemon juice for tartness; others a little
honey or sugar. Some mix in chopped hard-boiled eggs. Some are cooked;
while others are uncooked. Usually the charoset is served as a paste, but
sometimes it is formed in 1-inch balls. The common denominator among these
many variations is that they all contain a large proportion of dates and
the mixture is always made as a thick paste. 

1 1/3 cups (8 ounces/about 24 whole) chopped dates
3/4 to 1 cup (3 to 5 ounces) chopped walnuts, almonds, or any combination
about 1/4 cup sweet red wine 

Finely chop together the dates and nuts. Add enough wine to make a thick
paste. Store in the refrigerator for up to 1 week. Serve at room temperature.

Turkish Charoset: Add 1 cup (about 6 ounces) finely chopped dried figs, 1
cup (about 5 ounces) finely chopped raisins or dried apricots, and 1 to 2
peeled and cored apples.

Reduce dates to 3/4 cup and add 1 peeled, cored, and chopped large apple
and 3/4 teaspoon ground cinnamon. 

From an article by Gil Marks in the archives of the Jewish
Communications Network, 

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