Haroset from Morocco

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On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt. This is a Moroccan variation on the recipe.


  1. 1 cup (125 g) walnuts, coarsely chopped
  2. ground cloves ground cloves
  3. 1 teaspoon ground cinnamon
  4. 1 lb (500 g) dates, pitted and chopped
  5. 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.

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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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