How To make Moroccan Charosets
2 c Dates,pitted
1/2 c Raisins,golden
1/2 c Raisins,dark
1/2 c Walnuts
2 tb Red wine,sweet,Passover
1. Process dates, raisins and walnuts in food processor until mixture is
finely chopped and begins to mass. Add enough wine to make sticky dough. 2. Line baking sheet with waxed paper. Drop mixture by slightly rounded
measuring teaspoonfuls onto pan. Roll with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm.
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How to Make the Best Charoset Ever
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2016 Passover Recipe Charoset
This recipe was presented by Rabbi Chaim Lazaroff of Chabad of Houston on April 17, 2016.
Passover begins the evening of April 22 and lasts through the evening of April 30. There will be 8 public seders in Houston and thousands around the world. Find one here.
About Charoset
● Charoset is a sweet, pasty mixture of fruits, nuts and wine.
● It is reminiscent of the bricks and mortar made by the Hebrews when they enslaved by
the Pharaoh in ancient Egypt.
● During the Passover Seder the Charoset is used as a type of relish into which the Maror
(traditional bitter herbs) is dipped before eating.
● This year’s Passover celebrations bring added significance as Jewish communities
worldwide celebrate the year of Hakhel, a onceeverysevenyears opportunity to
celebrate Jewish unity and learning.
Ingredients
Chunky Charoset
● 1 apple
● 1 pear
● 1 cup chopped or ground walnuts
● 1/2 cup raisins
● 1∕2 cup sweet red wine
● 1∕4 tsp. cinnamon
● 1∕4 tsp. nutmeg
1. Peel and finely dice the apple and pear.
2. Mix in the ground nuts, raisins, wine and spices.
NutFree Charoset
● 1 apple
● 1 pear
● 1 cup desiccated coconut
● 1/2 cup raisins
● 1∕2 cup sweet red wine
1. Peel and finely dice the apple and pear.
2. Mix in the rest of the ingredients
Smooth Charoset
● Use any of these recipes and pulse in a food processor until it reaches a thick paste
consistency.
Refrigerate until serving. Add a little more wine immediately before serving
Sepharadic Charoset with a twist
Hagit's recipe for a tasty and beautiful version of Charoset.
Ashkenazi Passover Charoset | Temple Chai
Special thanks to Lisa Goldstein & Temple Chai in San Antonio, Texas.
Ashkenazi Charoset Recipe
Who are the Ashkenazim? Ashkenazim means Germans in Hebrew, and originally referred to German-Jews. Ashkenazi simply means German in Hebrew. Later on, the term Ashkenazi came to mean those Jews whose ancestors came from Central and Eastern Europe, but who were influenced culturally and religiously by the German-Jews as they spread across Central and Eastern Europe, migrating from different areas of Germany and France in the Middle Ages to Poland, Russia, Hungary, England, Romania and many other European countries.
The most basic form of an Ashkenazi charoset recipe consists of nuts (usually either walnuts or almonds), wine, cinnamon, honey, and apples. The following Ashkenazi charoset recipe is the most basic version.
Ashkenazi Charoset Recipe
2 apples, unpeeled3 tablespoons sweet Passover wine
1 cup ground walnuts or almondshoney or sugar to taste
1 teaspoon cinnamon
Instructions:
Chop apples in food processor. Add rest of ingredients.
Perfect Passover Charosets
Cookbook author Sheilah Kaufman demonstrates how to make charosets for
Passover.To View How-To Videos on Almost Any Subject Visit:
Charoset Truffles with Ms. Courtney
Enjoy this easy and irresistible twist on a Passover favorite— Charoset!
This isn’t your typical apples and walnuts... this is a Sephardic recipe, and it’s a family favorite.
INGREDIENTS:
For the Truffles...
- 1 1/2 Cups Dried Apricots
- 1 1/2 Cups Pitted Dates
- 1/2 Cup Golden Raisins
- 3/4 Cup Pistachios
- 2 TBSP Honey
For the Coating
- 1/4 Cup Sugar
- 1 tsp Cinnamon
METHOD:
Blend all ingredients except cinnamon and sugar blend into a blender or food processor. Blend until paste-like consistency. Form mixture into balls and roll in cinnamon and sugar mixture.
Serve at room temperature and spread on matzoh or just eat on its own!
STORAGE:
Refrigerate after and enjoy them cold and a bit more chewy.