Haroset from Egypt

Apples, nuts, and cinnamon symbolize the mortar of our Egyptian toil.


On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt.

From The Book of Jewish Food, published by Alfred A. Knopf, Inc. Reprinted with permission.


  1. 1/2 cup (60 g) walnuts coarsely chopped
  2. 1/2 cup (125 ml) sweet red Passover wine
  3. 1/2 lb (250 g) pitted dates, chopped
  4. 1/2 lb (250 g) large yellow raisins or sultanas


Put the dates and raisins/sultanas with the wine in a pan. Add just a little water to cover. Cook on very low heat, stirring occasionally, until the dates fall apart into a mush. Cook until it thickens to a soft paste. Pour into a bowl and sprinkle with walnuts.

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Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.

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