How to Make Moroccan Charoset

One of the joys of Passover is discovering traditions from around the world. Charoset is the ground fruit and nut mixture that represents the mortar with which the Hebrew slaves built monuments for the Pharaohs. The ingredients came from the regions where the Jews were living. In Eastern Europe, apples and walnuts are traditional; in Mediterranean areas dates, almonds, pomegranates, and figs are used. This is an easy recipe from Morocco.

Difficulty: Easy

Instructions

Things You'll Need:

• 12 dates, pitted
• 1 tsp. cinnamon
• ¾ cup chopped walnuts
• About ½ cup sweet kosher wine
• 1 tbsp. rose water (available in Middle Eastern stores)
• Saucepan with thick bottom
• Romaine or other greens

1. Chop the dates into pieces the size of lima beans.

2. Put them into the saucepan with the wine and the cinnamon. Slowly simmer on low heat, stirring to mash the dates into a paste.

3. When they are smooth, remove from heat. Stir in the chopped walnuts and rose water. The mixture should form a think paste.

4. Refrigerate until serving.

5. Use some of the charoset on the seder plate. Serve the rest in a bowl lined with romaine or other greens.

Tips & Warnings

• Use plump dates such as medjool for the best result.
• If you can’t get the rose flower water it will still be OK.
• Keep an eye on the dates while they are cooking so they don’t burn.

Resources

• Rose flower water source
• Jewish life in Morocco

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on 5/13/2008 Well, this sounds yummy and although I love the Ashkenazi charoset, perhaps next year, we will try this version. Thanks!