Traditional recipes

Date haroset recipe

Date haroset recipe

  • Recipes
  • Dish type
  • Dessert

Haroset is a traditional Jewish Passover dish. It can be stored in the refrigerator for one week in an air-tight container.

16 people made this

IngredientsServes: 40

  • 225g (8 oz) chopped dates
  • 175g (6 oz) sultanas
  • 100ml (4 fl oz) red wine
  • 50g (2 oz) coarsely chopped walnuts
  • 1 teaspoon ground cinnamon
  • 50g (2 oz) icing sugar

MethodPrep:45min ›Cook:1hr ›Ready in:1hr45min

  1. Place the chopped dates and sultanas in a small saucepan with the wine. Cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. Cool.
  2. Stir nuts and cinnamon into the cooled fruit mixture.
  3. Form paste into small, bite-size balls. Roll in icing sugar.

Recently viewed

Reviews & ratingsAverage global rating:(16)

Reviews in English (14)

Scrummy. If very sticky!-17 Feb 2014

This recipe is in no way a 'confection.' The varieties of recipes for the Passover eve Haroset are as varied as the locations from which the families preparing them come. The North and East European Haroset does not contain dates - for obvious reasons in addition to which the nuts may be either gound walnuts or ground almonds - and the Haroset originating in the Maghreb [North West Africa] as well as from Egypt, Iraq, Yemen and Iran all contain dates in addition to Honey and Date Honey [Silan].For a reasonably authentic Ashkenazi [European] Haroset - mix together and refrigerate:-500gm tart apples [Granny Smiths] cored and grated but not peeled; 250gm ground almonds; 2 tablespoonsful ground cinnamon; 1 teaspoonful ground nutmeg; 1/2 teaspoonful ground ginger; Very Sweet Red [Alicante/Port style] Kosher wine to make a viscous blend - about 1 wine glassful. [In the UK Palwin No 4A or anywhere else Konditon Wine.]-25 Apr 2016

by JLW331

I made this last year to bring to my rabbi's seder, and have actually made it twice since Pesach. This is absolutely sinful! SO yum!A few tips in the interest of keeping it kosher for Passover: First, use kosher for Passover wine. Anything made with grapes are very particular when it comes to the kosher certification, and of course Passover comes with its own set of extra rules. Check your hescher! Likewise with the confectioner's sugar, although unless you live in an area with a very dense Jewish population (like parts of New York), chances are good that your confectioners sugar has corn starch in it. Rather than hunting high and low and paying an outrageous cost for it, toss a cup of white sugar into a blender (more if you're planning on storing any, in which case add as many tablespoons of potato starch as you used cups of sugar to prevent clumping) and let it go until it's powdery and pour it out on to a plate or into a shallow bowl to roll the dates around in. (Or pour it into a jar for later use!)-23 Feb 2008

Charoset is traditionally served as part of the Passover Seder. Seder means “order” in Hebrew, referring to the specific order in which we perform the rituals and readings of the Passover meal.

When it comes time to enjoy the charoset, it’s eaten spread on matzo by itself, or sandwiched between two pieces of matzo along with a layer of horseradish. That’s the classic Hillel Sandwich (it originally contained lamb, too, but in modern times we just include horseradish and charoset).

Charoset on matzo is meant to symbolize the mortar between the stones of the pyramids in Egypt.

7 Charoset Recipes from Around the World Plus a Few More Just For Fun

Everyone has a favorite and it is actually the most versatile food on the Seder plate and no matter how you make it there is no denying it goes well on a piece of matzo.

We&aposre talking about Charoset!

You can&apost have a Seder without Charoset, symbolizing the mortar the Jews used when slaves in Egypt.  It is almost like a chutney and is most commonly made by Ashkenazis from a mix of apples, nuts, and wine.  However, every culture has their own recipe and we also have some new and fun twists on the classic.  Time to make a few kinds of charoset to enjoy this Passover. 

Watch our video for 4 ways to make charoset, then scroll down for the recipes.

My father-in-law, a Rav, told me he was once asked, “Why is haroset delicious if it represents such sad things?” He responded, 𠇎very difficulty in life is really sweet—they are blessings from G-d.” Every ingredient in the haroset is symbolic of the Jewish labor in Egypt. The walnuts are the pebbles of the bricks. The dates represent the mud, and the wine is the blood of the babies who were used in place of bricks when the quotas weren’t filled. As most Sepharadim eat gebrokts, the matzah meal represents the straw, also used to make bricks. This recipe is from my husband’s grandmother a”h, Rosa Dwek, from Aleppo, Syria.

Moroccan Charoset Balls - Lauren Dadoun

Moroccan Charoset Balls are the best way to make this Passover staple.  Shape the charoset into balls and place individual servings on each plate. That’s what I always remembered in my grandmother’s home, and that’s what I do today. 

When I first got married, for the firstꀐ years, my family and I would travel back to Montreal to spend the holiday. When I started making my own Pesach, I called my mother, not knowing what to do or what recipes to use. 

This is my great grandmother’s authentic charoset recipe, straight from Casablanca.

Persian charoset (Haleg) is fabulous! 

This is my mother-in-law’s charoset recipe. I buy already ground walnuts and almonds to make my life easier. I also purchase date paste so I don’t have to grind that either. The rest of the ingredients I process together into a wet paste similar in texture to chummus. Charoset spice is made by Sadaf and you can get it online or simply mix equal parts of cardamom, ginger, and cinnamon. 

Keep haleg refrigerated and if it gets too thick, thin it with grape juice or even sweet wine to give it a grown-up twist!

Ashkenaz Charoset - Etty Deutsch

My sister-in-law’s grandmother, of Polish descent, makes the best charoset—it’s become somewhat of a legendary recipe for the extended family. When I called her, though, she told me that her recipe was never written down! I recreated this version based on her instructions.

Another Ashkenazi charoset recipe to match the top video is here. 

This Charoset is gooey and fragrant with dried Mediterranean fruit. I like to roll it into walnut-sized balls and dust it with cinnamon and ground almonds.

This one has mango, it&aposs like a chunky Indian chutney to flavor your entire meal. 

Coconut is the base of Surinam charoset the ingredients reflect the tropical source of this recipe. Originally, Surinam cherries were simmered and added to the fresh fruits. Today, since most cherries available do not have the same taste, cherry jam is used instead. Some families replace one or two of the ingredients with peaches or pineapple. 

Like other Sepharadim, Surinamese Jews wouldn’t only make charoset for the seder— they make enough to eat all week long with matzah.

When 800,000 Jews were expelled from Spain in 1492, many took refuge in the newly discovered South America. When the Portugese took control of Brazil, prosecutions began again there, and the Jews who had established successful plantations were forced to move again, this time to Surinam, which was under Dutch rule. The area where they settled became known as “Joden Savanne.” When the British colonial government took over, the Jewish community enjoyed additional freedoms and the community flourished. When it switched back to Dutch rule, these freedoms went undisturbed. Though the community now numbers only a few hundred individuals, it is the oldest Jewish community in the Americas.

Here are more Charoset recipes from Ronnie Fein that really go crazy - Old World Charosis Gets a Hip Makeover including her NO NUT charoset which is helpful for those with nut allergies. 

And if you end up with leftover charoset here are several RECIPES USING CHAROSET

7 Charoset Recipes to Give Passover an International Flair

Haroset is the star of the seder plate. Amidst the parsley leafs and lamb shanks, this sweet sticky treat teases and tantalizes as we make our way through the story telling. Charoset recalls the mortar used by the Israelites when they were slaves. Jews, spread over the four corner of the earth, and brought the story of the Exodus and the celebration of Passover to every land.

With time, the recipes for haroset reflected local ingredients and tastes. Whether you make one, two or all of the seven classic and modern recipes we have collected, we doubt that you will be able to wait until the seder to taste these outstanding haroset!

Uganda: Tziporah Sizomu&rsquos Haroset Recipe

Tziporah Sizomu is a leader in the Abayudaya community in Uganda. Passover is an especially meaningful holiday for the Abayudaya. Her husband Gershom is the community rabbi and Tziporah is responsible for the Shabbat and holiday meals that are eaten together by the Abayudaya as a community. Apples are expensive, as they must be imported from South Africa, while peanuts, known as groundnuts, are local to Uganda. This haroset makes a fabulous spread for Matzah all week long! (Note: peanuts are legumes and there are some Jews who do not eat them during Passover. They can be replaced them with cashews.)

4 cups roasted peanuts
3 apples, chopped fine
2 bananas, chopped into small pieces
1/2 cup honey
1/2 cup sweet wine

Grind the peanuts in a blender and place them in a medium-sized bowl. Rural Ugandans use a mortar and pestle. They don&rsquot have blenders as very few have electricity.
Mix with the chopped apples and bananas.
Add the wine and stir.
Add the honey and mix everything together. (If it isn&rsquot thick enough, add more peanuts)

Syria: Meil Family Recipe, Haroset Halebieh

Originally from Philadelphia, Heather and Jason Meil have been living in the Bay Area for the past 10 years and are active members at Oakland&rsquos Temple Sinai. This recipe was passed down from Jason&rsquos great-grandmother, Jammila Dweck Marcus who was born in Allepo, Syria to his grandmother, Leah (born in the Sudan) to his mother, Joan. It has been in the family for generations and makes an appearance yearly at the Meil seder.

3 pounds pitted dates
1 cup sweet red wine
1 t ground cinnamon (optional)
1 cup chopped walnuts (optional)

Put the dates in a medium saucepan with enough water to cover.
Bring to a boil, lower the heat and simmer.
Stir frequently, until the dates are soft.
Pass the date mixture through a strainer or a rotary grader. A food processor may also be used.
Before serving, add the wine, cinnamon and walnuts and mix thoroughly.

Greece: Traditional Greek Haroset Recipe

Sarah Aroeste&rsquos familial roots in Greece trace all the way back to the expulsion of Jews from Spain. A vocal artist, she has dedicated her career to modernizing Ladino classics and creating new music that captures the vibrancy of the Sephardic experience. For Passover, she draws on traditional Greek customs and makes this fruity recipe that gets its punch from a variety of spices.

1 cup black currants, finely chopped
1 cup raisins, finely chopped
1 cup dates, finely chopped and then mashed (if they are very dry soak them in boiling water for 10 minutes)
Pinch of grated orange rind
Cinnamon, allspice, cloves, nutmeg to taste
Sweet red wine

Chop all the ingredients as fine as possible.
Mash them into a paste in a mortar and pestle. Or briefly process in food processor.
Moisten as necessary with the red wine.
Makes 3 cups

Guatemala, Two Ways: Modern Twist

The members of Adat Shalom, Guatemala&rsquos only Reform community have created a unique take on haroset. It was a big hit at last year&rsquos seder in Guatemala City and it will be at yours too.

4 apples, peeled, cored, and finely chopped
1/2 cup sweet red wine (such as Manischewitz)
1 1/2 teaspoons ground cinnamon
3 tablespoon maple syrup
5 oz of refried red beans
4 oz of chopped almonds

Chop the apples by hand as finely as possible and press them with a fork.
Add the rest of the ingredients. mixing everything well.
Beans should be added at the end, depending on how juicy the apple is so that the charoset thicken.
After plating, add a little of the almonds as decoration.

Brenda Rosenbaum&rsquos Haroset

Brenda Rosenbaum, is the founder of Mayan Hands. She grew up in Guatemala and left as a young adult due to the civil war. Her family is half Ashkenazi and half Sephardic. Her mother lives in Guatemala City and this is her recipe. This recipe came via Ilana Schatz of Fair Trade Judaica.

1 pound dates
2 granny smith apples
Sweet wine
1 cup chopped nuts (macadamia nuts are native to Guatemala)

Soak dates in hot water for a few hours.
Drain the dates but put them in the food processor but don&rsquot process them completely, leave some chunks in it.
Peal and cut apples into one inch chunks.
Put apple pieces in pan, and bring to boil with a bit of water. Simmer until they become puree.
Mix dates and apples.
Add cinnamon to taste, sweet wine.
Just prior to serving add chopped nuts.

Cuba: Mango and Pineapple Haroset Balls

For Jennifer &ldquoThe Cuban Reuben&rdquo Stempel blogging about food allows her to explore her twin Jewish and Cuban heritages. This Cuban haroset is her own invention inspired by the island flavors that influence so much of her cooking. While most haroset is served as a paste, Stempel drew on the Sephardic tradition of making haroset into small balls for this unique take on a classic dish.

5oz dried unsweetened mango, coarsely chopped
8oz dried unsweetened pineapple, coarsely chopped
½ cup almond slivers, toasted
2 cups shredded coconut, toasted and separated

In a small bowl, soak the mango in hot water for ½ hour.
Drain well, and add to a food processor. Add pineapple, almonds, and 1 cup of the coconut to the mango in the food processor, and pulse only until the mixture starts to form a ball. There should still be some visible chunks.
Form the mixture into bite-sized balls, and set atop a pan lined with wax paper.
In a small bowl, add the last cup of shredded coconut. Roll the balls in the coconut until they are lightly coated, and return them to the wax paper.
Refrigerate the balls for 1 hour or until set.

United States: Rabbi Ruth&rsquos Haroset Recipe

One of the joys of Jewish life in America is the diversity not only of the community but also of the ingredients from around the world that are at our fingertips. This recipe draws on traditional as well as exotic flavors. Sweet with a touch of the sour with a red tinge which reminds us of the mixed emotions with which we greet our freedom, always recalling the hard work and suffering that preceded the Exodus.

1 cup dried figs
1 cup dried apricots
1 cup roasted hazelnuts
1 large or 2 small whole blood oranges
2 tablespoons pomegranate molasses (available at Middle Eastern markets)
Additional orange juice as needed

Cut blood oranges into quarters or chunks depending on size.
Place all the ingredients except the orange juice in food processor
Pulse until mixture resembles a paste.
If mixture is too dry add a tablespoon of additional orange juice and pulse again.
Repeat until the mixture is moist.

Frequently asked questions

It's a sweet paste made of ground fruit and nuts, traditionally eaten at the Passover Seder. It symbolizes the mortar which the Israelites, enslaved in ancient Egypt, used when forced to work as builders.

Yes. You can simply omit the wine, or you can use 100% grape juice instead of the wine.

I like to use raisins. If you wish, you can replace the raisins with chopped dates. It's really a very flexible, forgiving recipe, so play with it and use your own preferred ingredients.

Not really. You could try using a sugar-free honey substitute, but the raisins are still high in carbs. Since I only make this recipe once a year, I have a small spoonful and then move my attention to the other items on the Seder table.

Yes! This recipe, as written, yields a fairly small amount of charoset - ¾ cup, or 6 servings. But if you're hosting a big Seder, you can easily double this recipe.

Apple and Date Charoset Truffles

Charoset is a traditional Passover food that is typically a paste made from various fruits and nuts. It symbolizes the texture of mortar, which the Israelites used when they were enslaved in ancient Egypt.

During Passover, the charoset is one of the symbolic foods that are served. After reciting the blessings and eating matzoh, both the sweet charoset and the bitter maror (bitter herbs) are eaten to symbolize the sweet and the bitter of the holiday's history. Charoset is also eaten as a snack, spread on the matzoh.

The recipe for charoset varies depending on whether it is Ashkenazi (Jews of Eastern European descent) or Sephardic (Jews of Iberian peninsula descent). Ashkenazi charoset is made from apples and chopped walnuts which are spiced with cinnamon and red wine. In fact, Ashkenazim do not recognize any mixture that does not contain apples as true charoset.

Sephardi charoset is usually a paste made of dates, figs, and raisins, but no apples. Greek and Turkish Jews, however, frequently use dates, apples and other nuts.

This recipe takes the best of both and includes apples, walnuts and pistachios for texture alongside dates for smoothness and sweetness. The mixture is formed into truffle balls and rolled in cinnamon sugar. Because, ultimately, charoset is meant to be sweet and delicious.

Syrian Haroset

My father-in-law, a Rav, told me he was once asked, “Why is haroset delicious if it represents such sad things?” He responded, 𠇎very difficulty in life is really sweet—they are blessings from G-d.” Every ingredient in the haroset is symbolic of the Jewish labor in Egypt. The walnuts are the pebbles of the bricks. The dates represent the mud, and the wine is the blood of the babies who were used in place of bricks when the quotas weren’t filled. As most Sepharadim eat gebrokts, the matzah meal represents the straw, also used to make bricks. This recipe is from my husband’s grandmother a”h, Rosa Dwek, from Aleppo, Syria.


  • 3 pound large pitted dates
  • 1 teaspoon ground cinnamon
  • 1/2 cup sweet wine
  • 1 cup chopped walnuts
  • 1 to 2 tablespoon matzah meal, as needed to bind


Place the dates in a saucepan. Add water to cover. Bring to a boil, the lower heat and simmer until the dates are soft. Pass the dates through a strainer or use a food processor. Add remaining ingredients.

Haroset Five Ways

Photo by Adeena Sussman.

Haroset is a Passover classic, a Seder-plate item meant to symbolize the mortar Jewish slaves used to build “treasure cities” (or the pyramids, in popular lore) in their land of exile before the Exodus from Egypt. And as much as we may love the standard Ashkenazic haroset

containing apples, walnuts, wine and cinnamon ground into a paste—or chopped by hand and left chunky if that is your thing—the adventurous among us may be wondering what Jews around the world shmear on their matza at their Seders.

Thankfully, Jewish cooks have awoken to a colorful universe of harosets that draw inspiration from a variety of ethnic Jewish traditions. Using a bounty of dried fruits, nuts, seeds, figs, dates—even bananas—these recipes expand our idea about what haroset can be. Here are five to try this Passover season (and I threw in one classic Ashkenazic version, for old-time’s sake).

Haroset from Surinam
Makes 3 cups

Every year, my friend Chaviva Levin prepares a variety of harosets, packages them and gives them to family and friends. When I tasted this one, with origins in the Jewish community of Surinam, I was hooked. Sephardic Jews first settled in Surinam in the 1600s, some seeking economic opportunity and others fleeing expulsion from Recife, Brazil.

The recipe is rich with tropical flavors, spices like cinnamon, dried fruit and wine. It would be great served with brisket after it fulfills its ritual obligations at the Seder.

1/2 cup unsweetened coconut
1/2 cup chopped almonds
2 TBs sugar
1 tsp ground cinnamon
1/4 cup raisins
1 cup chopped dried apples
1/4 cup chopped pitted prunes
1/4 cup dried apricots
1/4 cup dried cherries
Water, to cover
1/2 cup sweet red wine

Combine all of the ingredients except the water and wine in a medium saucepan. Cover with water, bring to a boil, reduce the heat and simmer until softened, 30 minutes. Cool to room temperature, then stir in the wine until incorporated into the mix.

Yemenite Haroset
Makes 2 1/2 cups

This recipe combines many elements of a traditional Yemenite meal: Ja’aleh, a spread of fruits and nuts that often follows dinner, is represented here by dates, raisins and walnuts. Ginger, cardamom and white pepper mimic the flavors of hawaiij le’cafe, a Yemenite spice blend stirred into hot water in lieu of coffee.

1/2 cup golden raisins
1/2 cup medjool dates, pitted and chopped
1/4 cup boiling water
1 cup chopped toasted walnuts
1 TB ground ginger
1 tsp ground dried cardamom
1/2 tsp ground white pepper
1/4 tsp ground cloves
1 TB date syrup or honey
1/2 cup sesame seeds, toasted, plus more for garnish
1/4 cup sweet wine or grape juice

In a small bowl, pour the boiling water over the raisins and dates rehydrate for one hour and up to four. Add the remaining ingredients, transfer to a food processor and purée until smooth, 20 to 30 seconds. Transfer to a bowl and garnish with more sesame seeds.

Persian Haroset
Makes 3 cups

The combination of bananas and apples puréed into a smooth, spreadable paste turns this haroset into a rich, complex fruit butter. Pomegranate syrup adds a novel form of sweetness, but you can supplement with honey or sugar if you like. The pistachios bring both crunch and color to the finished dish.

1 cup shelled toasted pistachios, plus more for sprinkling
2/3 cup sliced banana
1 small apple, peeled, cored and roughly chopped
1/2 cup chopped, toasted walnuts
1/2 cup grape juice, preferably light-colored
1 tsp ground cinnamon
2 TBs pomegranate syrup

In a food processor, purée all ingredients until smooth, 30 seconds. Garnish with chopped pistachios.

Adeena’s Sunshine Haroset
Makes 3 cups

While I love haroset made with dates, figs and prunes, I wanted to create one that was lighter on both the palate and the eyes. This one mixes tart apricots with figs, crunchy hazelnuts and the surprise of lemon, ginger and saffron. Spread it on matza as the base for a day-after-the-Seder unleavened turkey or cold-cut sandwich.

1 1/4 cups dried apricots, chopped
1/2 cup Calimyrna figs, trimmed and chopped
1 cup boiling water, plus more as needed
1 cup blanched hazelnuts, toasted and cooled
Juice and zest of 2 lemons
Pinch saffron threads
1 TB freshly grated ginger
1/2 cup orange juice
2 TBs honey

In a bowl, cover the apricots and figs with the boiling water rehydrate for one hour and up to four. Transfer the fruit and soaking water to a food processor, add the remaining ingredients and pulse until almost fine, adding more water as necessary to achieve desired consistency.

Ashkenazic Haroset
Makes 2 1/2 cups

Uri Scheft of Breads Bakery—with branches in New York and Tel Aviv—dictated his family’s haroset recipe to me, which I adapted by adding pecans and brown sugar in lieu of white. Scheft processes his until finely puréed, but I prefer mine slightly chunkier just do what feels right.

1/2 cup chopped red apple, peeled
1/2 cup chopped green apple, peeled
1/2 cup roughly chopped walnuts
1/2 cup roughly chopped pecans
1/2 cup sweet red wine
1/2 tsp ground cinnamon
3 TBs brown sugar

Combine all of the ingredients in a food processor and either pulse until finely diced and chunky, or process even more until really blended and almost smooth.

The Best Charoset Recipes

The Passover seder may be one of the great traditions of the Jewish faith, but it can also be a test of endurance. As the premeal chants and readings stretch on, empty stomachs begin to growl and attention to wane. The light at the end of the tunnel? That heavenly moment when the charoset is passed around. "With unleavened bread and bitter herbs they shall eat it," is recited while biting into the strange but delicious Passover "sandwich": matzoh, sinus-clearing horseradish, and charoset—a sweet concoction that, depending on provenance, can be made from apples and walnuts, dates and pistachios, or any number of other ingredients, usually bound together with kosher wine. One of the most beloved of Jewish dishes, it closes the ceremony and begins the feast.

Candied Walnut Charoset

For many Jews, making charoset is one of the earliest Passover memories. Adults, happy to share this tedious yet important task, help youngsters carefully follow the family recipe, chopping and stirring in a pinch of this and a spoonful of that. In Ashkenazi (Eastern European) households, apples are painstakingly cut into fine dice and combined with cinnamon, chopped walnuts, and just the right amount of sweet wine to make a crunchy and juicy—but not runny—mixture. Sephardim (Mediterranean Jews) use dates and other dried fruit, add fragrant spices, and purée the mixture.

The Sephardic versions most closely resemble cement, which charoset symbolizes on the Passover table. As the seder retells the story of Exodus, each food plays a part: Charoset references the mortar with which Jewish slaves worked before they were delivered from bondage. "They embittered the Jews' lives with hard labor in brick and mortar," teaches the Passover Haggadah (prayer book). But, beyond downing several sheets of matzoh topped with the tasty mixture (leftovers make a wonderful breakfast), most of us never inquire further.

Sephardic Charoset

If we did, weɽ find multiple layers of meaning: Charoset, like most of Jewish tradition, is the subject of scholarship that stretches back millennia. Though it's the only item on the seder plate that's not mentioned in the Bible, the mortar association comes from a section of the Talmud, the book of Jewish law, written between 200 and 500 A.D. Typical of the debatelike style of Jewish writings, several other explanations of charoset's symbolism are also offered: Its sweetness tempers the harshness of the horseradish, hinting at optimism amid the bitterness of bondage. And cinnamon, in its stick form, recalls the straw that Jewish slaves gathered to build palaces for the Pharaoh.

The Talmud also associates charoset with the Song of Songs, the Biblical scroll read in temple during Passover. This poem is filled with images of fertility and the bounty of the land of Israel: "Rise up, my beloved, my fair one, and come away! For lo, the winter is past the rain is over, the cold is gone. The fig tree is ripening her figs and the vines are in blossom, giving forth their fragrance." And later: "Under the apple tree I aroused you." Many versions of charoset include figs, dates, pomegranates, apples, and other fruit mentioned in this book, connecting the seder with the ancient Holy Land and highlighting Passover's role as a spring festival of rebirth.

Fig and Port Wine Charoset

Recipes for charoset are as far-flung as the Jewish people. Across the Middle East, dried fruit is the primary ingredient, but some communities cook it, some soak it in water and then purée, and some simply chop all the ingredients finely. Yemenite Jews add pepper and coriander, resulting in a mixture characteristic of their spicy cooking. Persians, fond of sweet-and-sour flavors, use tangy pomegranate or vinegar. Iraqis (and Indian Jews, who originated in Iraq) boil dates down to a sweet syrup called halek and combine it with walnuts.

Apricot-Pistachio Charoset

Italian varieties vary from family to family, including everything from almonds, apples, and pears to chestnuts, oranges, and even hard-boiled eggs. In Greece, pine nuts are favored, and in Morocco, matzoh meal is added and the mixture is rolled into balls and scooped up with romaine lettuce.

Orange-Ginger Charoset

The recipes here offer a taste of traditional flavors, along with some new versions. The candied walnut charoset is a twist on the traditional Ashkenazi recipe: The nuts are fried and tossed in sugar before being chopped, giving them a sweet, toasted crunch. The Sephardic version is pan-Mediterranean, combining plump dates with creamy bananas, allspice, ginger, cloves, and other spices. The fig and port wine would be equally at home at a traditional seder or a rustic French meal, and the colorful apricot-pistachio is flavored with fresh mint, lemon juice, and saffron. Finally, inventive orange-ginger charoset uses amaretto liqueur, crystallized ginger, and orange blossom honey. Whether you choose just one or try a tasting of several, be sure to make enough for leftovers—theyɽ all be delicious for breakfast.

Passover Haroset Recipes

Haroset, symbolic of the mortar the Jewish slaves of ancient Egypt used to build the Pharaoh&rsquos cities and store-houses, is probably one of the favorite foods of Passover with recipes passed down in families from generation to generation.

Since most American Jews come from Ashkenazic backgrounds, they enjoy a version of haroset using just apples and walnuts, explains Susan Barocas, founder of the Jewish Food Experience, a program of the Jewish Federation of Greater Washington. At the end of a long winter, apples likely would have been the only fruit left in cold cellars in Central and Eastern Europe.

But the truth is that recipes for haroset are as varied and unique as the families that celebrate, with the ingredients reflecting the ingredients and flavors available in the all the many lands where Jews have lived. Figs, apricots, dates and oranges are popular in different haroset along with a variety of nuts and spices such as ginger and allspice.

In the end, haroset-making is deliciously imprecise. Nearly everything can be&mdashand is&mdashadjusted to personal taste. Making haroset by hand with a knife or in a chopping bowl is laborious, but it provides a wonderful opportunity to involve children and others in holiday preparations. But not to be discounted&mdashthe food processor makes it easy to prepare more than one kind of haroset to enjoy as part of your Passover, celebrating all the many journeys of Jews around the world through the many generations.

Here are three haroset recipes from Susan. Feel free to add the word &ldquoabout&rdquo in front of any of the measurements!


The apple-to-nut ratio, as well as what kind of apples to use, are up to the haroset maker. This version of this Passover classic has more of those ingredients and less sugar than other recipes. Even the consistency varies widely. Some people like it ground to a fine paste others leave it chunky. It&rsquos up to individual taste.

  • 1 cup walnuts
  • 3 apples, unpeeled, cored and cut into about 8 pieces
  • 1 teaspoon ground cinnamon or to taste
  • 1 tablespoon sugar or to taste
  • 2 to 3 tablespoons grape juice or sweet Passover wine

Put the walnuts in the chopping bowl if doing by hand or a food processor fitted with the steel blade. Roughly chop into large dice or pulse just a few times in the processor, being careful not over-process. Add the apple pieces and chop or pulse to desired consistency. Add rest of ingredients and stir well to blend. Makes about 2 cups.


A typical Moroccan haroset recipe contains dried fruits and spices ground to a paste-like consistency. Traditionally, Moroccan-Jewish families roll the haroset into small balls that are delicious eaten alone or squished between two pieces of matzah. They also make a delicious snack or part of a Passover breakfast.

  • 3/4 cup walnuts, almonds or hazelnuts
  • 1 1/2 cups pitted dates
  • 1/2 cup dried apricots
  • 2 or 3 dried figs
  • 1 cup raisins (dark, golden or any combination)
  • 1/2 teaspoon cinnamon
  • 1 or 2 pinches allspice
  • 1 to 2 tablespoons sweet red wine or grape juice
  • Finely ground walnuts or almonds (optional)

Using a food processor, pulse to coarsely chop the nuts, then add all the rest of the ingredients except the wine and finely ground nuts. Pulse until the mixture is finely chopped and well blended, adding just enough wine as you are pulsing to make the mixture stick together. Too much and it will be too sticky. As you pulse it, the mixture will form a large ball. Now you are ready to roll. Very slightly dampen hands with cold water. Gently roll the mixture into balls about ¾ inches in diameter or your desired size. Place the balls on a tray or baking sheet covered in wax paper and refrigerate until firm, about 3 hours. Serve or store in a covered container. Or you can roll each ball in finely ground nuts, which will keep them from sticking together so they can be stored immediately in a covered container. These treats will keep for 2-3 weeks in the refrigerator, but rarely last that long. Makes about 24 balls.


Presenting this haroset shaped into a pyramid is traditional among the Jews of Persia. This recipe reflects the many fruits and spices of ancient Persia, known since 1935 as Iran. Jews have lived in Persia for over 2,500 years and developed a delicious, healthy cuisine alongside the larger Persian community. Any Persian haroset recipe almost always includes tropical fruits that grow in the country. A wide variety of nuts is used throughout Persian cooking, as reflected in the four types used here. Unlike the very sweet Ashkenazi haroset, this recipe adds a taste of cider vinegar, very typical of the savory-sweet combination found in Persian cooking.

  • 3/4 cup walnuts
  • 3/4 cup raw and unsalted almonds
  • 3/4 cup raw hazelnuts
  • 3/4 cup raw and unsalted pistachio nuts
  • 2 unpeeled pears, cored and cut into chunks
  • 1 unpeeled apple, cored and cut into chunks
  • 1 cup dates, pitted
  • 2 small oranges or 1 large, peeled, pitted, sectioned and finely chopped with juice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons fresh grated ginger root
  • 1 teaspoon apple cider vinegar
  • Sweet Passover wine or grape juice

Pulse nuts in food processor until finely chopped. Put into a large bowl. Chop the fruits, except the orange, by pulsing also, being careful not to chop the mixture into a paste. Add all the fruit, including the orange already chopped by hand and its juice, to nuts and stir to blend well. Add cinnamon, ginger root, cider vinegar and just enough wine to bind. Mix very well. Place haroset mixture on a square platter and shape into a pyramid using your hands. A flat spatula can be used to smooth the &ldquowalls.&rdquo Cover and refrigerate at least 3 hours to let the flavors blend.

Matt Nosanchuk is the White House Liaison to the American Jewish community.

Date And Walnut Spread (Charoset Recipe)

Made with dates and walnuts. It’s the perfect Passover Recipe for your Seder dinner. Easy to make and super delicious spread for matzohs, crackers, apples or by the spoonful.

I am so excited by this time of the year where tradition is making me crave delicious seasonal recipes like this one.

Whether you celebrate Passover or not, this Charoset Recipe is delicious. Imagine a date and walnut spread over crackers with goat cheese. Perfect for a canapé or an elegant cocktail party.

I personally make it for the Seder (the ceremonial Passover dinner), we read a special book and spread Charoset all over the Matzahs. This spread represents the mortar that the Israelites used to make bricks while they were slaves in Egypt. Cool fact huh?

Charoset recipes tend to vary depending on what region you come from. My grandma makes it with with apples and cinnamon and it’s similar to apple butter. Other Jews make it with date and walnuts.

The latter is my favorite one of all. It’s sweet, nutty with tons of flavor. Every time I use this Charoset Recipe I always make an extra batch just to keep in the fridge.

Forget peanut butter and try this spread on your sandwich. I promise you won’t be sorry! Choose to make it with wine or grape juice if you’re serving to kids.

The best thing is that it only takes a few seconds to make it. No cooking or heating required.

Just toss everything in a food processor or a high-speed blender like a Blendtec and in 50 seconds you got Charoset. One less thing to worry about for Passover. You can also choose the texture you’d like: chunkier or smoother.

It will be delicious and tasty anyway.

I hope you can make this delicious Charoset Recipe at home. If you do, please tag me on Instagram @livingsweetmoments and/or use the hashtag #LivingSweet – I promise to Repost it.