We grew up eating traditional, Ashkenazi apples, walnuts and sweet wine haroset. Among all the terrifying dishes my grandmother prepared each year, this was the safest and so it was one of the few things I would eat, besides matzah ball soup.
As I got older, and especially after I visited Israel for the first time, I realized what a wide world of Jewish food traditions exist that don’t include dry noodle kugel or gefilte fish out of a jar. Which is also true for the much-beloved Passover haroset.
Fast forward to the uber-foodie Shannon, and I’ve actually created my own recipe for haroset, which features candied walnuts, apples, pomegranate juice and pomegranate seeds. It has hints of the classic from my childhood, with the added freshness of pomegranate and the slightly salty-sweet characteristic of the candied walnuts. A new twist.
But here at The Nosher we have literally about 7 different haroset recipes from around the world. So if you are looking to make a second haroset for your family, or just want to try a new tradition on for size, check out one of these recipes to spice up your menu:
Haroset from Egypt, with dates and yellow raisins
Haroset from Italy, with pine nuts, ground almonds, prunes and yellow raisins
Haroset from Morocco, with dates, cinnamon and ground cloves
Haroset from Piedmont, with chestnuts, almonds and orange juice
Sephardi-style Haroset from Israel, with dates, figs, cinnamon and cardamom
Haroset from Turkey, with apples, dates, walnuts and raisins
Pronounced: AHSH-ken-AH-zee, Origin: Hebrew, Jews of Central and Eastern European origin.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.