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Haroset recipe

Haroset recipe

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  • Recipes
  • Dish type
  • Side dish

A sweetly spiced apple combination that is a must at your Passover table.

16 people made this

IngredientsServes: 4

  • 2 large apples - peeled, cored and finely chopped
  • 115g (4 oz) finely chopped walnuts
  • 1 teaspoon caster sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons kosher red wine

MethodPrep:15min ›Ready in:15min

  1. Mix apples, nuts, sugar and cinnamon together in a bowl. Add wine and mix in to thoroughly blended. Keep in refrigerator until ready to put out on the table for Passover Seder.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (11)


Absolutely delicious! The only tweaking of this recipe that I did was to double the amount of wine. Easily the best I've ever had and a recipe that would make a delicious "relish" all year round.-23 Apr 2000

by Salsera713

Wow! This was great! I'd never made haroset before because my mother was always in charge of all the Passover cooking. I was really impressed by this recipe as it tasted just like my mother's and it was easy to make. I doubled the amount of wine to make it more moist and it was delicious!-08 Apr 2001


The recipe lacked a very important ingredient: Dates! No Haroset can be fantastic without it, only meiocre. My take: double the wine and add finely chopped dates. YUM!-13 Apr 2003

7 Charoset Recipes to Give Passover an International Flair

Haroset is the star of the seder plate. Amidst the parsley leafs and lamb shanks, this sweet sticky treat teases and tantalizes as we make our way through the story telling. Charoset recalls the mortar used by the Israelites when they were slaves. Jews, spread over the four corner of the earth, and brought the story of the Exodus and the celebration of Passover to every land.

With time, the recipes for haroset reflected local ingredients and tastes. Whether you make one, two or all of the seven classic and modern recipes we have collected, we doubt that you will be able to wait until the seder to taste these outstanding haroset!

Uganda: Tziporah Sizomu&rsquos Haroset Recipe

Tziporah Sizomu is a leader in the Abayudaya community in Uganda. Passover is an especially meaningful holiday for the Abayudaya. Her husband Gershom is the community rabbi and Tziporah is responsible for the Shabbat and holiday meals that are eaten together by the Abayudaya as a community. Apples are expensive, as they must be imported from South Africa, while peanuts, known as groundnuts, are local to Uganda. This haroset makes a fabulous spread for Matzah all week long! (Note: peanuts are legumes and there are some Jews who do not eat them during Passover. They can be replaced them with cashews.)

4 cups roasted peanuts
3 apples, chopped fine
2 bananas, chopped into small pieces
1/2 cup honey
1/2 cup sweet wine

Grind the peanuts in a blender and place them in a medium-sized bowl. Rural Ugandans use a mortar and pestle. They don&rsquot have blenders as very few have electricity.
Mix with the chopped apples and bananas.
Add the wine and stir.
Add the honey and mix everything together. (If it isn&rsquot thick enough, add more peanuts)

Syria: Meil Family Recipe, Haroset Halebieh

Originally from Philadelphia, Heather and Jason Meil have been living in the Bay Area for the past 10 years and are active members at Oakland&rsquos Temple Sinai. This recipe was passed down from Jason&rsquos great-grandmother, Jammila Dweck Marcus who was born in Allepo, Syria to his grandmother, Leah (born in the Sudan) to his mother, Joan. It has been in the family for generations and makes an appearance yearly at the Meil seder.

3 pounds pitted dates
1 cup sweet red wine
1 t ground cinnamon (optional)
1 cup chopped walnuts (optional)

Put the dates in a medium saucepan with enough water to cover.
Bring to a boil, lower the heat and simmer.
Stir frequently, until the dates are soft.
Pass the date mixture through a strainer or a rotary grader. A food processor may also be used.
Before serving, add the wine, cinnamon and walnuts and mix thoroughly.

Greece: Traditional Greek Haroset Recipe

Sarah Aroeste&rsquos familial roots in Greece trace all the way back to the expulsion of Jews from Spain. A vocal artist, she has dedicated her career to modernizing Ladino classics and creating new music that captures the vibrancy of the Sephardic experience. For Passover, she draws on traditional Greek customs and makes this fruity recipe that gets its punch from a variety of spices.

1 cup black currants, finely chopped
1 cup raisins, finely chopped
1 cup dates, finely chopped and then mashed (if they are very dry soak them in boiling water for 10 minutes)
Pinch of grated orange rind
Cinnamon, allspice, cloves, nutmeg to taste
Sweet red wine

Chop all the ingredients as fine as possible.
Mash them into a paste in a mortar and pestle. Or briefly process in food processor.
Moisten as necessary with the red wine.
Makes 3 cups

Guatemala, Two Ways: Modern Twist

The members of Adat Shalom, Guatemala&rsquos only Reform community have created a unique take on haroset. It was a big hit at last year&rsquos seder in Guatemala City and it will be at yours too.

4 apples, peeled, cored, and finely chopped
1/2 cup sweet red wine (such as Manischewitz)
1 1/2 teaspoons ground cinnamon
3 tablespoon maple syrup
5 oz of refried red beans
4 oz of chopped almonds

Chop the apples by hand as finely as possible and press them with a fork.
Add the rest of the ingredients. mixing everything well.
Beans should be added at the end, depending on how juicy the apple is so that the charoset thicken.
After plating, add a little of the almonds as decoration.

Brenda Rosenbaum&rsquos Haroset

Brenda Rosenbaum, is the founder of Mayan Hands. She grew up in Guatemala and left as a young adult due to the civil war. Her family is half Ashkenazi and half Sephardic. Her mother lives in Guatemala City and this is her recipe. This recipe came via Ilana Schatz of Fair Trade Judaica.

1 pound dates
2 granny smith apples
Sweet wine
1 cup chopped nuts (macadamia nuts are native to Guatemala)

Soak dates in hot water for a few hours.
Drain the dates but put them in the food processor but don&rsquot process them completely, leave some chunks in it.
Peal and cut apples into one inch chunks.
Put apple pieces in pan, and bring to boil with a bit of water. Simmer until they become puree.
Mix dates and apples.
Add cinnamon to taste, sweet wine.
Just prior to serving add chopped nuts.

Cuba: Mango and Pineapple Haroset Balls

For Jennifer &ldquoThe Cuban Reuben&rdquo Stempel blogging about food allows her to explore her twin Jewish and Cuban heritages. This Cuban haroset is her own invention inspired by the island flavors that influence so much of her cooking. While most haroset is served as a paste, Stempel drew on the Sephardic tradition of making haroset into small balls for this unique take on a classic dish.

5oz dried unsweetened mango, coarsely chopped
8oz dried unsweetened pineapple, coarsely chopped
½ cup almond slivers, toasted
2 cups shredded coconut, toasted and separated

In a small bowl, soak the mango in hot water for ½ hour.
Drain well, and add to a food processor. Add pineapple, almonds, and 1 cup of the coconut to the mango in the food processor, and pulse only until the mixture starts to form a ball. There should still be some visible chunks.
Form the mixture into bite-sized balls, and set atop a pan lined with wax paper.
In a small bowl, add the last cup of shredded coconut. Roll the balls in the coconut until they are lightly coated, and return them to the wax paper.
Refrigerate the balls for 1 hour or until set.

United States: Rabbi Ruth&rsquos Haroset Recipe

One of the joys of Jewish life in America is the diversity not only of the community but also of the ingredients from around the world that are at our fingertips. This recipe draws on traditional as well as exotic flavors. Sweet with a touch of the sour with a red tinge which reminds us of the mixed emotions with which we greet our freedom, always recalling the hard work and suffering that preceded the Exodus.

1 cup dried figs
1 cup dried apricots
1 cup roasted hazelnuts
1 large or 2 small whole blood oranges
2 tablespoons pomegranate molasses (available at Middle Eastern markets)
Additional orange juice as needed

Cut blood oranges into quarters or chunks depending on size.
Place all the ingredients except the orange juice in food processor
Pulse until mixture resembles a paste.
If mixture is too dry add a tablespoon of additional orange juice and pulse again.
Repeat until the mixture is moist.

How this year’s seder will be different

During the Passover seder, we ask four questions, beginning with: “Why is this night different from all other nights?”

This year, everything is very different from all other years for two reasons: 1) we’re doing virtual seders while in COVID-19 quarantine and 2) we’re celebrating the arrival of my brother and sister-in-law’s son, Charlie.

My fiancé Cliff and I will be doing Zoom seders with our families in Cincinnati, Washington DC, Atlanta, Nashville, Miami, Boston, NY, Chicago and Israel. My guess is that it will be a little chaotic and very funny, especially if my hilarious sister Thea leads our seder (she’s our in-house Marvelous Mrs. Maisel).

As a family, we’re counting our blessings of freedom and health and trying to do what we can to support the heroic healthcare professionals and first responders who are putting their lives on the line. Some of our dearest friends are doctors and nurses working in ICUs around the country, and they are in our thoughts every day.

Our hearts break for those who have tragically lost loved ones to this pandemic. We’ll be praying for those who are struggling with sickness, unemployment, decimated small businesses, food insecurity, and tremendous financial pressures.

This will be a Passover to remember. It will be a time of reflection and profound gratitude. A time to acknowledge our powerlessness over all external circumstances. A time to take full responsibility for our thoughts and attitudes. A time to surrender to the total uncertainty. And most importantly, a time to expand our hearts and generosity to other humans.

Our family is Ashkenazic, meaning that we trace our roots to Eastern Europe. We celebrate Passover with this Sephardic charoset recipe. Though our traditional charoset contains fresh apples and walnuts, we all prefer the Sephardic version, which is made with dried fruit and is denser. Here’s a recipe we love:

Della Heiman’s Sephardic charoset

Apple & Almond Haroset

Eddie Berman

Yield: Yields about 4 cups

One of the six elements on the Passover seder plate, this spiced chunky spread symbolizes the mortar that the Jewish slaves used for constructing buildings in ancient Egypt. You can serve it spooned over matzo, though it’s also a fine topping for roast chicken or beef. I like to start light with the prominent flavors (cinnamon, honey, and red wine) and then add more to taste.

Haroset bars

Haroset, a blend of fruit, nuts and wine, is probably the most popular food of the eight-day holiday of Passover. To me, haroset is more than a holiday item. I use it as a basic flavoring for desserts the way French cooks use almond praline, Italians use chocolate-hazelnut gianduja and Americans use peanut butter. For this twist on blond brownies, I add haroset, dried apricots and chocolate chunks to a Passover brownie batter made with matzo cake meal and potato starch. They’re certainly easier to make than Passover sponge cakes.

You can substitute ½ cup chocolate chips for the chocolate chunks.

In a small jar, combine the diced dried apricots and figs with the wine. Close the jar and shake a few times to moisten the fruit, then set the mixture aside for 30 minutes while preparing the remaining ingredients.

Heat the oven to 350 degrees. Lightly butter an 8-inch square baking pan. Line the pan with foil and butter the foil.

In a medium bowl, mix the matzo cake meal, potato starch and salt.

In a large mixing bowl using a hand-held mixer, or in a stand mixer, beat the butter until it is smooth. Add the oil and the granulated and brown sugars beat until the mixture is smooth and fluffy. Add the haroset and beat on low speed until blended. Add the eggs, one by one, beating thoroughly on high speed after each one. Add 4 tablespoons of the matzo meal mixture and beat over low speed. Using a wooden spoon, stir in the remaining matzo meal mixture. Stir in the dried fruit mixture and any wine in the jar. Stir in the chocolate pieces.

Transfer the batter to the pan and spread it in an even layer. Sprinkle over the chopped walnuts and pat them lightly so they adhere to the batter. Bake until the top browns lightly and a wooden pick inserted into the center comes out nearly clean, 18 to 22 minutes if the wooden pick comes out chocolaty, test again. Cool the cake in the pan on a rack.

Turn the cake out gently onto a plate, then onto another plate or a cutting board so that the walnuts are on top. Using a sharp knife, cut it carefully into 16 bars. Serve at room temperature.

7 Charoset Recipes from Around the World Plus a Few More Just For Fun

Everyone has a favorite and it is actually the most versatile food on the Seder plate and no matter how you make it there is no denying it goes well on a piece of matzo.

We&aposre talking about Charoset!

You can&apost have a Seder without Charoset, symbolizing the mortar the Jews used when slaves in Egypt.  It is almost like a chutney and is most commonly made by Ashkenazis from a mix of apples, nuts, and wine.  However, every culture has their own recipe and we also have some new and fun twists on the classic.  Time to make a few kinds of charoset to enjoy this Passover. 

Watch our video for 4 ways to make charoset, then scroll down for the recipes.

My father-in-law, a Rav, told me he was once asked, “Why is haroset delicious if it represents such sad things?” He responded, 𠇎very difficulty in life is really sweet—they are blessings from G-d.” Every ingredient in the haroset is symbolic of the Jewish labor in Egypt. The walnuts are the pebbles of the bricks. The dates represent the mud, and the wine is the blood of the babies who were used in place of bricks when the quotas weren’t filled. As most Sepharadim eat gebrokts, the matzah meal represents the straw, also used to make bricks. This recipe is from my husband’s grandmother a”h, Rosa Dwek, from Aleppo, Syria.

Moroccan Charoset Balls - Lauren Dadoun

Moroccan Charoset Balls are the best way to make this Passover staple.  Shape the charoset into balls and place individual servings on each plate. That’s what I always remembered in my grandmother’s home, and that’s what I do today. 

When I first got married, for the firstꀐ years, my family and I would travel back to Montreal to spend the holiday. When I started making my own Pesach, I called my mother, not knowing what to do or what recipes to use. 

This is my great grandmother’s authentic charoset recipe, straight from Casablanca.

Persian charoset (Haleg) is fabulous! 

This is my mother-in-law’s charoset recipe. I buy already ground walnuts and almonds to make my life easier. I also purchase date paste so I don’t have to grind that either. The rest of the ingredients I process together into a wet paste similar in texture to chummus. Charoset spice is made by Sadaf and you can get it online or simply mix equal parts of cardamom, ginger, and cinnamon. 

Keep haleg refrigerated and if it gets too thick, thin it with grape juice or even sweet wine to give it a grown-up twist!

Ashkenaz Charoset - Etty Deutsch

My sister-in-law’s grandmother, of Polish descent, makes the best charoset—it’s become somewhat of a legendary recipe for the extended family. When I called her, though, she told me that her recipe was never written down! I recreated this version based on her instructions.

Another Ashkenazi charoset recipe to match the top video is here. 

This Charoset is gooey and fragrant with dried Mediterranean fruit. I like to roll it into walnut-sized balls and dust it with cinnamon and ground almonds.

This one has mango, it&aposs like a chunky Indian chutney to flavor your entire meal. 

Coconut is the base of Surinam charoset the ingredients reflect the tropical source of this recipe. Originally, Surinam cherries were simmered and added to the fresh fruits. Today, since most cherries available do not have the same taste, cherry jam is used instead. Some families replace one or two of the ingredients with peaches or pineapple. 

Like other Sepharadim, Surinamese Jews wouldn’t only make charoset for the seder— they make enough to eat all week long with matzah.

When 800,000 Jews were expelled from Spain in 1492, many took refuge in the newly discovered South America. When the Portugese took control of Brazil, prosecutions began again there, and the Jews who had established successful plantations were forced to move again, this time to Surinam, which was under Dutch rule. The area where they settled became known as “Joden Savanne.” When the British colonial government took over, the Jewish community enjoyed additional freedoms and the community flourished. When it switched back to Dutch rule, these freedoms went undisturbed. Though the community now numbers only a few hundred individuals, it is the oldest Jewish community in the Americas.

Here are more Charoset recipes from Ronnie Fein that really go crazy - Old World Charosis Gets a Hip Makeover including her NO NUT charoset which is helpful for those with nut allergies. 

And if you end up with leftover charoset here are several RECIPES USING CHAROSET


How to make charoset? It's so easy! The food processor does all the work. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Start by processing the walnuts in your food processor. You want them finely chopped, but you should stop before they turn into walnut butter.

2. Now add the remaining ingredients and process until smooth.

3. Remove the blade and give the mixture one last good stir with a rubber spatula, paying special attention to the bottom of the bowl.

Recipe Summary

  • 1 cup dried currants (4 ounces)
  • About 1 cup dry red wine
  • 1 cup blanched almonds (4 to 5 ounces)
  • 1/2 cup walnut pieces (2 ounces)
  • 1/2 cup pine nuts (3 ounces)
  • 1 cup pitted dates (6 ounces), coarsely chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves

In a medium glass or ceramic bowl, cover the currants with 3/4 cup of the red wine and let them soak until plumped, at least 5 hours or overnight.

Preheat the oven to 350°. Spread the almonds and walnuts on a baking sheet and bake for 4 minutes stir in the pine nuts and bake for about 3 minutes longer, or until all the nuts are lightly toasted. Let the nuts cool, then chop them. Add the nuts, dates, cinnamon and cloves to the currants and wine and mix well. Stir in the remaining wine if the mixture is very stiff.

Traditional Ashkenazi Charoset With Apples and Walnuts Recipe

Niki Achitoff-Gray the editor-in-chief at Serious Eats and a graduate of the Institute of Culinary Education. She's pretty big into oysters, offal, and most edible things.

Classic Ashkenazi charoset couldn't be easier—it's a straightforward mix of apples, toasted walnuts, and sweet red wine, with some sugar and cinnamon tossed in for good measure. Make a quick batch of toasted sugar to add more dimension to the dish, or incorporate dried fruit and honey for something a bit sweeter.

Traditional charoset with honey step by step

    Chop walnuts

Chop the walnuts to your desired size. Just be aware that the walnut flavor will not blend with the other ingredients as well with larger pieces.

You can chop the apples by hand but it will triple the time it takes to make this recipe. If you have a Passover food processor. use it.

Sprinkle the cinnamon over the apples and try to sprinkle over as much surface area as you can.

Pour the honey over the top of the mixture.

Last but not least are the walnuts and wine. Pour them into the mixture, stir, and serve.

Charoset is a traditional Jewish food served at Passover and is usually comprised of apples, cinnamon, and sweet red wine. The charoset is placed on the seder plate and is supposed to symbolize the mortar used by the Jewish slaves when making bricks in ancient Egypt. Eating the charoset allows to experience this in much sweeter and less labor intensive way.

For this recipe we used honeycrisp but you can feel free to experiment with other apples. Jazz, gala, pink lady, and Braeburn apples work for this as well. You can also mix and match them to make a blend of different apples.

This is a tough question because you are dealing with apples. On the one hand, you can make this recipe in advance and there will be nothing wrong with it flavorwise but it will start to brown pretty quickly. If you are going to make the charoset more than a few days in advance, we recommend putting 1 tbsp of lemon juice into the mixture to slow down the browning.

If you are luck to have any leftovers there are a lot of creative ways to use it. Some of our favorites are:
-scrambled eggs with charoset and havarti cheese
-lamb or chicken topped with charoset
-mix it into our Easy Passover Quinoa Salad With Cranberries for a burst of sweet flavor
-serve it as a side dish to a savory main dish such as Quick Passover Chicken Marsala

2-3 days in the refrigerator at the most. After that the apples will start to disintegrate and the charoset will not taste fresh.

In addition to the apples you can chop up some figs and/or dates and stir them in. Pomegranate seeds are also a fun addition to the traditional charoset with honey.

Watch the video: How To Cook Persian Rice (May 2022).