Haroset Recipes From Different Cultures by Evie Lieb

 

Haroset Recipes From Different Cultures
Evie Lieb

 

Haroset is a mixture of ingredients blended to look like the mortar and bricks used by the ancient Jewish slaves to construct Pharaoh's cities.  This symbol of hardship is paradoxically sweet--a reminder of the sweetness of freedom and of Jewish optimism in the face of adversity. Here are some recipes for haroset from around the world.  May they be enjoyed in festive spirit and good company!

 

ASHKENAZI HAROSET

(from Eastern European kitchens)

Makes 2 cups

 

2 tart apples                  

½ cup walnuts              

¼ teaspoon cinnamon

1 teaspoon honey

1 tablespoon sweet Passover wine

 

            Pare and core apples.  Chop apples and nuts together finely.  Add remaining ingredients.  Store in refrigerator.

 

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SEPHARDIC HAROSET

(from Spanish and Mediterranean heritage)

 

Serves 12

Among the many haroset recipes I have taught or written about, this seems to be the favorite.  Aside from its ceremonial use, it's delicious as a snack on crackers.

 

2 apples

½ cup raisins

½ cup pitted dates

¼ cup  almonds

¼ cup  walnuts        

1 teaspoon powdered ginger

1 teaspoon cinnamon

1/3 cup sweet Passover wine

 

Peel, core and quarter the apples.  Chop in a food processor or grind together the apples, raisins, dates, and nuts.  Add remaining ingredients and mix well.  Keeps very well in the refrigerator.

CALIFORNIA HAROSET

 

Makes about 1¼ cups

            Noting that each part of the world utilizes its native ingredients for this symbolic condiment, I devised a local version.

 

1 cup mixed dried fruit bits

¼ cup chopped dates

¼ cup chopped toasted almonds

¼ cup chopped toasted pecans

1½ teaspoons ground coriander

 2 tablespoons honey

grated rind of an orange

¼ cup orange juice

cider vinegar and/or sweet wine to taste

 

 

Combine ingredients in food processor and process until "mortar" consistency.  Adjust seasonings to your liking.

 

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GREEK HAROSET

 

Adapted from Nicholas Stavroulakis's  COOKBOOK OF THE JEWS OF GREECE

Makes 3 cups

1 cup black currants

1 cup raisins

1 cup  toasted almonds, chopped

½ cup toasted walnuts, coarsely chopped

½ cup toasted pine nuts

½ teaspoon cinnamon

1 teaspoon ground cloves or to taste

Sweet red wine        

 

Combine the currants, raisins, almonds and walnuts in the bowl of food processor.  Process until ingredients are finely chopped and well blended.  Add wine and spices and process to make a thick paste. (It will be quite sticky.)  Remove mixture to a bowl and mix in the whole pine nuts.  This can be prepared several days ahead and "mellows and becomes better as the days pass."