Name: Sephardic Charoset
Cook time: 5 minutes
Total time: 5 minutes
Yield: Makes about 4 cups
Ingredients: 20 pitted dates, preferably Medjool; 3 bananas; ½ cup golden raisins; ¼ cup sweet red wine such as Manischewitz Extra Heavy Malaga; 3 Tbsp. date syrup (silan) or honey; ½ cup walnut halves, toasted; ½ cup unsalted shelled pistachio nuts (not dyed red), toasted; ½ cup whole almonds, toasted; 1½ tsp. ground cinnamon; 1 tsp. ground allspice; ½ tsp. ground ginger; 1 tsp. ground nutmeg; 1 tsp. ground cloves

Sephardic charoset in a bowl being served with matzo.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Classic Ashkenazi charoset is a sweet-tart, juicy mixture of apples and walnuts; but it’s puréed Sephardic charoset that more closely resembles cement, which the traditional Jewish side dish symbolizes on the Passover table. As the seder retells the story of Exodus, each food plays a part: Charoset references the mortar with which enslaved Jews worked before they were delivered from bondage.

This version is a fusion of many Sephardic recipes. It’s heavily spiced and is made with a mix of dried and fresh fruits. The nuts and spices can be varied to suit individual tastes.

Recipe notes

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