Charoset (charoses or haroset) is a sweet, dark-colored lumpy paste of fruits and nuts and is offered during Passover Seder (a Jewish feast). In Jewish cuisine, this dish is very popular among children. The color and texture of charoset reminds of those bricks and mortar that Hebrew slaves made in Ancient Egypt. You needn't worry about the taste, because charoset only resembles mortar, but tastes scrumptious for Seder-eaters! Typically, during the Passover festive meal, charoset and maror (bitter herbs) are usually consumed together. To go deep into the religion, in the Holy Haggadah, there is an explicit way and a defined amount of having the charoset. Seder-eaters should dip the maror into the sweet fruity charoset and then shake off the surplus charoset, before having the maror. It signifies how hard the Hebrew slaves slogged in ancient Egypt, as they used mortar to build Egyptian cities and pyramids. Charoset helps to alleviate the bitterness of the maror! Some of the Charoset recipes are listed below:
Jewish Charoset Recipes
Have you ever tried the delicious charoset, one of the tastiest dishes in Passover Seder? Charoset recipes are a combination of fruits, nuts and wine, some of which are mentioned in this article.
- 1/2 cup Golden Raisins
- 1 tsp Ground Allspice
- 1/2 cup toasted Walnut Halves
- 1/4 cup Sweet Red Wine such as Manischewitz Extra Heavy Malaga
- 20 pitted Dates, preferably Medjool
- 1 tsp ground Nutmeg
- 1/2 cup Whole Toasted Almonds
- 3 Bananas
- 1 tsp Ground Cloves
- 3 tbsp Date Syrup (silan) or Honey
- 1/2 cup Unsalted Shelled Pistachio Nuts (not dyed red), toasted
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- Crush dates in a food processor, until they become smooth.
- Add date syrup, wine, bananas, raisins and process to blend properly.
- Once done, add cinnamon, allspice, walnuts, ginger, pistachios, almonds, cloves, nutmeg, and process to create a smooth mixture.
- Cover and store the mixture at room temperature until it is ready to be served!
Israeli Charoset Recipe
- ½ lb pitted Dates
- ½ lb dried Raisins
- 1 tbsp sweet Red Wine
- ½ lb dried Apricots
- 2 cups Water
- ¼ to ½ cup chopped Pecans
- 1/4 cup Sugar
- Immerse apricots, raisins, and dates in water for one hour.
- To this fruit-water mixture, add sugar and water.
- In a food processor, chop the mixture, 1/3 at a time for good results
- Then replace the chopped fruits in a heavy saucepan and allow to boil for 20 minutes over low heat. Make sure that the fruit is cooked and liquid is properly absorbed.
- Allow this fruit mixture to cool down.
- Mix chopped nuts and red wine in the fruit mixture before serving.
- ¾ cup crushed blanched Toasted Almonds
- 2 tbsp Orange Juice
- 3 tbsp Amaretto Liqueur
- 2 tbsp finely grated Orange Zest
- 2 tsp diced Crystallized Ginger
- 2 large Oranges
- 1 tbsp Orange Blossom Honey
- 1½ tsp peeled and minced Ginger
- A little task for you - take out the membranes from the oranges and cut them into ½-inch pieces.
- Combine all the above stated ingredients in a large bowl.
- Mix thoroughly and serve instantly!
Candied Walnut Charoset
- 1 cup Walnut (halved)
- 4 cups Vegetable Oil
- ¼ cup Sugar
- 2 medium Apples (which are peeled, cored, and finely diced)
- 1½ tsp ground Cinnamon ground
- 1/3 cup sweet Red Wine sweet
- Using a parchment paper, line a baking sheet
- Beat sugar and 1/2 tsp cinnamon in a bowl together.
- Take a big skillet and heat oil in it varying from medium to high heat.
- Then comes the walnuts! Fry them for 30 seconds or till they turn golden brown. Avoid burning.
- Using a skimmer or slotted spoon, replace the walnuts to the bowl containing sugar mixture.
- Flip the walnuts in sugar well and spread them on the baking sheet.
- They will take 15 minutes to cool! Then chop them without being precise.
- Mix remaining cinnamon, nuts, apples, and wine in a large bowl.
- Cover and store at room temperature.
- Your sweet charoset is all set to be served!