Sephardic Charoset

When it comes to the Passover table, there are many stars: the slow-cooked brisket, the nostalgic matzo ball soup, the spicy maror horseradish spread. Growing up, our Seder was so long—with the reading of the Haggadah and retelling the story of the Jewish people’s escape from slavery in Egypt—that it could be hours before we’d get to the actual meal.

When we finally reached the charoset, I always knew the meal was near. I loved it then because it was a sweet and flavorful Passover staple, but there’s more to charoset than meets the eye. Try this Sephardic charoset not just for its role in the ritual of your Passover Seder, but also because it’s an easy and delicious dish.

What is charoset?

The foods we eat during the Seder help tell the story of the Jewish exodus from slavery in Egypt. Like everything on the Passover table, charoset is symbolic and part of this holiday’s rich history.

Charoset represents the clay mortar and bricks used by the enslaved Israelites, who were forced to labor by the Egyptian Pharaoh. While recipes vary by region and family, they generally involve fruit and nuts mixed with sweet wine and warming spices. The blended ingredients form a paste that symbolizes the mortar and reminds us of what our ancestors survived.

One way we eat charoset during the Seder is in a “Hillel sandwich,” which is made by spreading charoset and the bitter maror (horseradish spread) between two small pieces of matzo (unleavened bread). The mixture of the sweet with the bitter reminds us of our complex history and the sweetness we experienced in our exodus.

Sephardic Charoset vs. Ashkenazi Charoset

Passover traditions are different for Jews around the world, and recipes for charoset vary from region to region. The most widely known here in the U.S. are the Ashkenazi and Sephardic charosets.

Sephardic Jews, whose ancestors come from Spain, Portugal and North Africa, make charoset into a proper paste by blending dried fruit such as dates, raisins, figs or apricots with nuts and sweet red wine. Ashkenazi Jews, whose families hail from Eastern Europe, make charoset by mixing diced apples with walnuts, cinnamon and sweet red wine like Manischewitz.

Ingredients for Sephardic Charoset

• Dried fruit: Sticky ingredients like raisins (gold or black), pitted dates and apricots are key to this paste-like Sephardic charoset.
• Almonds: Unblanched, raw almonds work best here because they blend better into the paste. You can toast them for extra flavor.
• Seasonings: Ground cinnamon and cloves provide an aromatic, slightly spicy addition.
• Salt: A pinch of salt balances out the other sweet ingredients.
• Red wine or grape juice: Red wine or grape juice are the classic liquids used to thin out this charoset. You can also use pomegranate juice.
• Matzo: Serve this Sephardic charoset recipe with plain or egg matzo.

Directions

Step 1: Soak the dried fruit

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In a large bowl, cover the raisins, dates and apricots with hot water. Let them sit until they’ve softened, about 20 minutes.

Editor’s Tip: Make sure your dried fruit is free of pits.

Step 2: Process the fruits and nuts

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Place the almonds in a food processor or high-powered blender and pulse them for 30 seconds. Drain the soaking fruit, then add them to the almonds along with the cinnamon, cloves and salt.

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Turn on the food processor and continue processing while gradually pouring in enough wine or grape juice to reach the desired paste consistency. Serve the charoset immediately with matzo crackers.

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How to Serve Charoset

Charoset is delicious when served immediately, but it’s even better the next day served spread over matzo.

This date charoset recipe is similar to a thick date jam, so it makes a delicious spread on anything that goes well with dried fruit. Try it with hard cheeses, as a topping for oatmeal, or on a digestive biscuit. If you have leftover charoset, make it the star of your cheese board or spread it over soft cheese covered with puff pastry, like this Brie puff pastry.

How to Store Charoset

Charoset is a great thing to have on hand for the whole week of Passover. Store it in an airtight container in the refrigerator. Sephardic charoset lasts up to a week.

Sephardic Charoset Tips

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What dried fruit can you use for Sephardic charoset?

Raisins and dates are very traditional for Sephardic charoset, but you can also try other dried fruit. Figs would offer a similar texture and sweetness, and prunes would go lovely here.

What nuts can you use for charoset?

While we use almonds in this charoset recipe, walnuts and apples are traditional in many Ashkenazi charoset recipes. You can also use pecans or pine nuts.