A recipe for the fruit-and-nut mortar of the seder plate.


On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt. These are the classic Eastern European ingredients. Only the proportions vary.

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


  1. 1 tablespoon sugar or honey, or to taste
  2. 2 - 3 Tablespoons sweet red wine
  3. 2 medium-sized tart apples
  4. 1/2 cup (50 g) walnuts, chopped
  5. 1/2 - 1 teaspoon cinnamon


Peel, core, and finely chop or grate the apples. Mix with the rest of the ingredients.

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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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