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.

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