Passover Haroset: How we pronounce it is not nearly as varied as how we make it! An Ashkenazi haroses recipe is pretty much the same recipe regardless of their diaspora wanderings: apples, nuts, cinnamon. and sometimes a little wine.
Sephardic haroset recipes, however, bear the influence of the Middle Eastern land from which Jews, after centuries of rich and vibrant culture, were expelled in the 20th century. Morroco, Yemen, Egypt, Persia (Iran/Iraq), Lebanon, Tunisia, Algeria and Turkey each have customs for making the sweet nutty paste—just as they have customs unique to their observance of mitzvot.
Minhagim, customs do not divide us. They are the gate through which we enter to bring us all to the same place. Your gate was important to your grandparents, and treasured by the grandparents before them. To know who you are and where you are going, you also need to know where you begin. The customs we inherit and pass down, help enlighten us in this way.
3 apples, peeled, cored and in chunks
1-2 cups pitted dates
1 cup coarsely chopped pecans or walnuts
1/4 cup sweet wine
1. In a medium saucepan place apples and dates. Add water until barely covered. Heat to simmer and cook uncovered until water almost evaporates and fruit is very soft. Cool to room temperature.
2. Place softened fruit in food processor add nuts and pulse until fruit and nuts are incorporated and the mixture is a chunky spread. Add wine and pulse to blend in liquid.
Makes about 2 1/2 cups
May make ahead, keep covered in refrigerator for a week to 10 days.
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