Haroset From Around the World

Traditional Ashkenazi Haroset

Makes 2 cups

• 1 1/2 pounds apples, peeled, cored and finely chopped or grated
• 1 cup walnuts, finely chopped
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• Sweet red wine or grape juice to moisten
• 1 to 2 teaspoons of sugar

Combine all the ingredients in a wooden bowl and chop to combine. Cover tightly and store in the refrigerator.

Yemenite Haroset

Makes about 3 cups

• 15 dried figs, chopped
• 15 dried dates, chopped
• 2 to 3 tablespoons sesame seeds, lightly toasted (optional)
• 1 teaspoon ground cinnamon
• 1 tablespoon freshly grated gingerroot
• Dash of ground cardamom
• 1/8 teaspoon cayenne pepper, or more, to taste
• Dry red wine

Finely chop the figs and dates and add the sesame seeds and spices. Stir in enough wine to make a paste. Process through a food processor if a thick texture is dsired. Store in the refrigerator.

Adapted from Jewish Festival Cooking by Phyllis Glazer

Egyptian Haroset

Makes 3 cups

• 1 cup tightly packed dried dates
• 1 1/2 cups tightly packed raisins
• 3/4cup sweet red wine
• 1/2 cup chopped walnuts for garnish.

Finely chop dates and raisins. Put them in a heavy bottomed pot with enough water to cover and leave them to soak overnight. The next day, bring them to a boil in the same water. Simmer over very low heat, stirring occasionally with a wooden spoon to prevent the fruit from burning, and squashing it to a smooth, thick paste against the sides of the pan. Continue cooking and stirring until all the liquid is dissolved, 10 to 15 minutes. Set aside to cool. Remove to a serving bowl. Stir in the wine and garnish with walnuts just before serving.

Adapted from The New York Times’ Passover Cookbook.

Italian Haroset

Makes 12 servings

• 1/2 pound dried dates
• 1/2 pound walnuts
• 3 large apples
• 1 large unpeeled seedless orange, washed and quartered
• 2 large bananas
• 1/2 cup sweet Malaga wine
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 table spoon fresh lemon juice
• Matzo meal as needed

Chop the dates, walnuts, apples and orange very fine using a food processor. Transfer to a bowl. Mash the bananas and add to the fruit and nut mixture. Add the wine, cinnamon, cloves and lemon juice, and mix well. Add matzo meal as needed to make a mortar-like paste.

Adapted from The New York Times’ Passover Cookbook

Moroccan Haroset

• 8 ounces pitted dates
• 1/2 cup pecans
• 1/2 cup almonds
• About 3 tablespoons sweet red wine
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 sweet apple, peeled and cored

Halve the dates. Finely chop pecans and almonds in a food processor and remove to a bowl. Add dates, 3 tablespoons wine, and spices to a food processor and grind until fairly smooth. Mix with nuts. Grate apple on large holes of a grater. Stir into the date mixture. If the mixture is dry, add more wine by the teaspoons.

Variation: To make haroset "truffles", roll the haroset between your palms into small balls of about 3/4or 1 inch diameter. Serve in foil or paper candy cups.

Adapted from 1,000 Jewish Recipes by Faye Levy

Persian Haroset

Makes 8 servings

• 1/2 cup pecans
• 2 to 3 tablespoons sugar
• 1 apple, peeled, halved and cored
• 2 to 3 tablespoons sweet red wine
• 3/4teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamom (optional)
• 1/2 cup almonds, coarsely chopped
• 12 pitted dates, coarsely chopped
• 1 pear
• 1 banana
• pine nuts (for garnish)

Grind pecans with 2 tablespoons sugar in a food processor until fine. Grate apple on large holes of a garter into a bowl and add 2 tablespoons wine. Stir in ground nuts, spices, almonds and dates. Peel and finely dice pear and banana add to bowl. Taste and add more sugar or if, if desired.

To serve, spread on a plate dish and decorate with pine nuts.

Adapted from 1,000 Jewish Recipes by Faye Levy