7 Charoset Recipes for Passover

Classic Charoset

Ingredients:

• 1/2 cup ground almonds

• 1/2 cup ground walnuts

• 10–11 dates (preferably soft Medjool)

• A pinch of cinnamon

• 1 apple, peeled and diced

• 3–6 tablespoons sweet red wine or grape juice

Instructions:
Check the dates, nuts, and almonds for any insect infestation. Remove the pits from the dates and ensure they are clean. Blend the dates in a food processor, then add the almonds, wine, and cinnamon. Blend well, then add the walnuts and continue processing until a uniform mixture forms. Store in the refrigerator.

Upgraded Charoset

Ingredients:

• 15 dates (preferably soft Medjool)

• 1/2 cup candied pecans

• 1/2 cup raw almonds

• 1 apple

• 1/4 cup sweet red wine or grape juice

• 3 dried apricots

• A handful of raisins

• 1 banana

• A pinch of cinnamon

Instructions:
Check all ingredients for infestation. Remove pits from the dates and inspect the apricots and raisins. Blend all ingredients well in a food processor until smooth. Store in the refrigerator.

Moroccan Charoset

Ingredients:

• 15 pitted dates (preferably Medjool)

• 1/2 cup dark raisins

• 1/2 cup light raisins

• 3 tablespoons sweet red wine

• 1 level teaspoon cinnamon

• 1 cup walnuts

• 1/2 cup finely ground blanched almonds

Instructions:
Check all ingredients for infestation. Blend the dates, raisins, and wine into a smooth paste. Add the walnuts and almonds and process. With wet hands, shape into small balls and coat with chopped hazelnuts or pistachios (about 150 g). Optional: place in paper cups. Suitable for freezing.

Yemenite Charoset

Ingredients:

• 200 g mixed nuts (almonds, walnuts, pecans), coarsely ground

• 50 g toasted sesame seeds

• 1–2 teaspoons hawaij (coffee spice blend)

• 1/4 cup sweet wine

• 1 container date paste or 20 dates

• 1 apple, peeled and grated (optional)

• 1/4 cup pomegranate juice (optional)

Instructions:
Check ingredients for infestation. Blend everything together in a food processor, adding the nuts toward the end so they remain slightly coarse.

Persian Charoset

Ingredients:

• 10 juicy pitted dates (about 250 g)

• 5 cups mixed nuts (cashews, walnuts, hazelnuts, pistachios, almonds)

• 2/3 cup light raisins

• 2/3 cup dark raisins

• 1 apple, sliced

• 1 cup sweet red wine

• 1 cup fresh pomegranate juice

• 3 tablespoons vinegar

Instructions:
Check all ingredients for infestation. Blend well in a food processor until smooth. Store in the refrigerator.

Quick Charoset

Ingredients:

• 1/2 jar silan (date syrup)

• 200 g roasted walnuts

• 100 g roasted peanuts

Instructions:
Check the nuts. Grind to your desired texture and mix well with the silan. Store in the refrigerator.

Ashkenazi Charoset

Ingredients:

• 1/2 cup almonds or walnuts, chopped

• 1 cup grated apples

• 1/4 cup raisins

• 1/4–1/2 cup sweet red wine

• 1–2 tablespoons matzah meal

Instructions:
Check ingredients for infestation. Mix everything in a bowl, adding the wine gradually until a thick mixture forms.

Leftover Charoset?

1. Add to yogurt with fruit and granola.

2. Serve as a side salad during holiday meals.

3. Use as a filling for Passover cookies.

4. Stuff into baked apples (bake at 180°C / 350°F for about 45 minutes).

5. Roll into balls (add matzah meal or crushed Passover cookies if needed), coat with sesame, coconut, or chopped nuts, and freeze.

Why Do We Make Charoset?

Charoset is a mixture of fruits that the Jewish people are compared to in Song of Songs, typically including dates, nuts, almonds, and apples. These ingredients are blended with wine.

It serves as a remembrance of the mortar that our ancestors made in Egypt during slavery.

Charoset is placed on the Seder plate, and when eating the bitter herbs (maror) and the korech sandwich, they are dipped into charoset before eating.