Passover Recipes: Sephardi Style Charoset

Our family has served two kinds of charoset for the past decade — while nothing can take the place of my aunt’s Eastern European charoset, with apples and walnuts cut in the same wooden bowl with a mezzeluna and put in the same green-tinted glass jar with cinnamon and Manischewitz to marinade overnight — the Sefardi/Mizrahi charoset has made a place for itself.

Charoset, regardless of ethnicity, is made of layers of flavor and constant taste-testing. Not such a bad plan during your potentially hectic holiday prep.

Ingredients

1 cup dried figs

1 cup raisins

1 cup pitted medjool dates

1 cup almonds

½ teaspoon cinnamon

½ teaspoon cardamom

½ teaspoon ginger

½ teaspoon allspice

2-3 Tablespoons pomegranate juice

Directions

Put the figs, raisins, dates and almonds into a food processor. Let it pulse until you have a thick and sticky paste.

Using a rubber spatula to scrape down the sides of the food process and transfer contents to a large bowl.

In a small  bowl mix the pomegranate juice and spices together and pour over fruit-nut mixture. Begin mixing everything together with your hands. If the mixture is too dry, add more pomegranate juice.

Pinch of a piece of the mixture and roll into a ball, the size of 1-1.5 bites.  Keep a bowl of tepid water on hand, as your hands will get covered.

Keep on Noshing

Passover Recipes: Chicken with Apple Salsa

My philosophy on cooking for Passover is to avoid the fake stuff and go au natural.  The more straight proteins, ...

Tuscan Style Chopped Liver

Skip the traditional and try this Italian style chopped liver for a rich, sweet, and flavorful spread.

Nosher Seder Menus 2014

We know menu planning can be tough, especially at Passover, so each year we like to help make the Passover ...