Pesach – Charoset
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Every year, we refer to our own family’s traditionally recipe for Charoset but I wonder if you are aware that Charoset actually differs to our heritage. Having researched worldly recipes I have adapted the traditional Ashkenazi and were given family recipes which originated from Morocco and California. They are all made in the same way; essentially finely chop and combine so that they look like mortar but of course taste completely different. Maybe this year ring the changes and connect with a different Jewish community by bringing their traditional recipe to your Seder table. In Song of Songs, the Jewish people are compared to: apples, pomegranates, figs, dates, walnuts and almonds. While over the centuries many recipes have developed in Jewish communities (see below) these are the main ingredients to be used for Charoset. The Talmud also says that the Charoset should be tangy by using apples – commemorating the apple trees under which the Jewish women secretly gave birth in Egypt. (Based on Song of Songs 8:5) Finally, the Talmud says to make the Charoset thick by adding spices, like ginger and cinnamon. This represents the straw and clay which the Jewish slaves used to construct buildings.
Ingredients
- TRADITIONAL ASHKENAZI CHAROSET
- 3 eating apples, peeled and cored
- 1 cup/110 g walnut pieces
- 2 teaspoons cinnamon
- 5 tablespoons Kiddush wine or other Passover sweet red wine
- sugar or honey – to taste
- CALIFORNIA CHAROSET
- 150 g pitted dates, chopped
- 1 orange, peeled
- 1 avocado, peeled and stoned
- 2 bananas, peeled
- 100 g shredded coconut,
- juice of ½ lemon
- 50 g pine nuts
- 100 g raisins
- 2 tablespoons matzah meal
- MOROCAN CHAROSET
- 25 dates, pitted and chopped
- 100 g pistachio nuts
- 50 g whole blanched almonds
- 50 g raisins
- 2 apples, peeled, cored and diced
- 1 pomegranate – juice only
- 1 orange, peeled and finely chopped
- 1 banana sliced
- 100 ml sweet red wine
- 3 tablespoons cider vinegar – Kosher for Pesach or use white vinegar
- 1 tablespoon black pepper
- 1 teaspoon each of ground cardamom and cinnamon
Instructions
- TRADITIONAL ASHKENAZI CHAROSET – Combine the ingredients and refrigerate.
- CALIFORNIA CHAROSET – Peel the fruits, place in blender. Add the almonds, raisins and matzah meal. Cover and refrigerate.
- MOROCAN CHAROSET – Combine fruits and nuts or finely chop or grind in the food processor. Add the wine, pomegranate juice and vinegar to make a paste. Blend in spices. Store in a glass container in the refrigerator until required – up to 1 day.
For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website. All classes can be tailored for vegetarians.
Denise’s Kitchen
Tel: 01923 836 456 Email: [email protected] Web: www.jewishcookery.com