The Rabbi & The Chef - Passover Episode: Charoset
Rabbi Yisrael Shurack, of A Shtikel Vort, and Chef Meir Dreyshner, of ikosherbake, bring you a show filled with wonderful Torah insights and its relationship to delicious kosher food.
Enjoy this delicious recipe that also adds an important symbolism to your passover table:
Charosset:
3 medium Gala or Fuji apples, peeled, cored, and finely grated
1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped
1/2 cup sweet red wine such as Manischewitz or grape juice
1 teaspoons ground cinnamon
1 tablespoon packed brown sugar
PREPARATION
In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.
A Passover Recipe by Jennifer Abadi: Moroccan Charoset Truffles
Moroccan Charoset Truffles with Dates, Raisins, and Walnuts
Recipe Haroset for Passover
Recipe - Haroset for Passover
INGREDIENTS:
●6 apples - peeled, cored and chopped
●1 cup finely chopped walnuts
●1/2 teaspoon ground cinnamon
●1 teaspoon white sugar
●3 1/2 teaspoons honey
●1/3 cup sweet red wine
How to make Sephardic Haroset for Passover
Although there may be many variations of Haroset, there are two main versions, Sephardic and Ashkenazi. Ashkenazi is made mainly with apples while Sephardic is made primarily with dates. Which is you're favorite?
Charoset, 3 Ways | Assembly Line
Want More Passover Recipes on the Assembly Line?
CREDITS –
Creator and Director – Eric Slatkin
Culinary Producer - Sonya Masinovsky
Culinary Assistant - Ellie Bowman
Music: Tantz Freylekh – Sasson
-------------------------RECIPE-------------------------
HAROSET 3 WAYS
Eastern European Haroset (Ashkenazi)
Serves 8-10
3 large apples (sweet and tart like Fuji, Pink Lady, Gala), peeled and diced fine
1 cup walnuts, chopped fine
2-3 tablespoons honey or sugar
1½ teaspoons ground cinnamon
½ cup sweet red wine
Peel, core and dice the apples fine. You want small pieces of apple that can easily be scooped up with matzo.
Chop the walnuts very fine; it’s ok if some pieces are uneven and you have some “dust” from the chopped nuts.
In a bowl, combine the apples and walnuts. Top with honey and cinnamon, toss until well combined. Finally, add the wine. Mix until the wine coats all of the fruit and nuts.
You can cover this and allow it to rest at room temperature until ready to serve, or you can chill it in the fridge for several hours or overnight before serving. Haroset often tastes better the next day after it is made.
Northern Italian Haroset
Serves 8-10
Adapted from Cucina Abraica, by Joyce Goldstein
1 cup (150 g) cooked/canned chestnuts
1 cup almonds
1 cup pitted Medjool dates or other soft plump dates
½ cup dried figs
2 tablespoons poppy seeds
juice and zest of one large orange
¾ cup sweet wine, or more if necessary
Add the chestnuts and almonds to a food processor. Pulse until the nuts are coarsely chopped but have not turned into a paste. Add the rest of the ingredients to the food processor and process until the mixture resembles a coarse paste. [If you do not have a food processor, mince all of the ingredients fine. Add them to a bowl.] If the mixture has a hard time coming together, or seems to “dry” add a little more wine.
Transfer the mixture to a bowl and refrigerate 2-3 hours prior to serving or ideally overnight. Take the mixture out of the fridge at least an hour prior to serving so that it can come up to room temperature. Haroset will keep for 2-3 days covered in the fridge.
Persian Haroset (Hallaq)
Serves 8-10
Adapted from the New York Times “Hallaq” recipe (2010)
½ cup walnuts
½ cup pecans
½ cup almonds
½ cup shelled pistachios
½ cup pitted dates
½ cup dried apricot
1 apple (sweet like Fuji or Gala), peeled, cored and chopped into chunks
1 ripe pear, peeled, and cored and chopped into chunk
1 banana, peeled and quartered
zest and juice of one orange
2 teaspoons freshly grated ginger
1½ teaspoons cinnamon
1 teaspoon ground cardamom
2 teaspoons apple cider vinegar
¼ cup pomegranate juice
⅓-½ cup sweet red wine
garnish-
crushed pistachios
fresh pomegranate seeds
chopped dried apricot
Into a food processor, add all of the nuts, and pulse until very coarsely chopped. Add the remaining ingredients and pulse until the mixture forms a coarse paste. If your food processor is small, you can combine the ingredients in batches. Transfer the mixture to a bowl, cover and refrigerate for 2 hours prior to serving or overnight. This haroset will last covered in the fridge for up to one week.
My FAVORITE Passover Charoset- Diet Friendly
Get Recipe:
This is my go-to recipe for amazing, chunky passover (or anytime) charoset. It's loaded with diced apples, walnuts, honey, warm spices, brown sugar and sweet wine.
Serve year round with cinnamon sugar tortilla chips as a healthy appetizer or snack!
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