Though I have to admit that I am partial to my mother in law’s Syrian style Haroset, I love sharing haroset recipes from other communities. Come to think of it, how nice would it be to add a selection of different Harosets from around the world on the table with their own place cards?
Here are some photos that I just gathered for some table top food tagging inspiration….
Enjoy Jennifer Abadi’s Yemenite style Haroset recipe and check out her Passover site HERE.
Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)
Ingredients
- 1/3 cup raw walnuts
- 1/3 cup raw whole almonds
- 1/4 cup roasted sesame seeds
- 3 to 4 tablespoons pomegranate juice, or kosher for Passover sweet red wine
- 1 cup pomegranate seeds, or 1 cup coarsely chopped apple (skin left on)
- 1/2 cups small dates, pitted (these are usually a bit drier than the mejool kind)
- 4 to 6 large mejool dates, pitted
- 1/3 cup black raisins
- 2 to 3 tablespoons kosher for Passover sweet red wine
- Matzah
For Charoset:
For Serving:
Instructions
- Place walnuts, almonds, and sesame seeds into the food processor and pulse quickly 3 or 4 times, just until the walnuts and almonds are broken down a little bit.
- Add the pomegranate juice (or wine), pomegranate seeds (or apple pieces), dates, and raisins and process until a thick paste.
- Pour into a medium container and seal. Store in the refrigerator for up to 2 days, or freezer for up to two weeks. When ready to eat, bring to room temperature. Blend with a few tablespoons of wine until the consistency of apple butter, or serve thick as is.
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This does look delicious, creative addition to the usual charoset!
Love the frogs! Must go look for the stickers somewhere. Also, I make a new haroset every year in addition to my usual one. This looks delicious; can’t use walnuts but I am sure it would be fine with almonds.