Thank you Dana Rothschild for this delicious Passover Charoset recipe. I really can’t wait to try it! Marlene
My Mom’s…the best!
She got it from her mom, passed it on to my sister and me and eventually it will be passed to my girls and on. Non-Bucharians just love it!
- 1 lb. dates or 2 date paste
- 1 lb. almonds (roasted, not salted)
- 1 lb. walnuts (roasted, not salted)
- 1 lb. hazelnuts (roasted, not salted)
- 1 lb. dark raisins (roasted, not salted)
- 4 green apples
- Grind above ingredients, add red wine and refrigerate.
- When serving, you will have to add more wine to make the consistency soft and spreadable. You can use a mix of wine and grape juice. You can also use Kal wine for less alcohol. Now, try that on a matzah…yummy!
- The above measurements yield enough Charoset for 15 ppl who use it for Maror (over Romaine lettuce) and Korech (over Romaine lettuce between 2 pieces of matzah), for 2 seder nights, with leftovers given to guests who eat it during the week as matzah spread. To make less, cut all ingredients by half or third.
- Enjoy!” Dana Rothschild
- The Prettiest Modern Passover Seder Plates and Matzo Holders For Your Holiday Table (thejewishhostess.com)