On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt. This is a Moroccan variation on the recipe.
Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Alfred A. Knopf, Inc.
1 cup (125 g) walnuts, coarsely chopped
ground cloves ground cloves
1 teaspoon ground cinnamon
1 lb (500 g) dates, pitted and chopped
1-1/2 cups sweet red Passover wine
Put the dates into a pan with the wine, cinnamon, and cloves and simmer, stirring occasionally, until you have a soft paste. Put through the food processor if you want a smoother texture. Let it cool and stir in the walnuts.
Pronounced: SAY-der, Origin: Hebrew, literally “order”; usually used to describe the ceremonial meal and telling of the Passover story on the first two nights of Passover. (In Israel, Jews have a seder only on the first night of Passover.)