Tag archive for "charoset"

Moroccan Date Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Moroccan Date Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

No Comments 30 March 2014

This modern twist on the traditional Charoset recipe for your Passover Seder,was created by my new friend  Jennifer Abadi, author of a wonderful new cookbook,  A Fistful of Lentils . Jennifer’s passion for carrying on her family’s Syrian Jewish tradition is evident within the 125 recipes that she shares with us.

Upon reading that Jennifer’s recipes were inspired by her grandmother Fritzie Abadi A’H  I realized that Jennifer and I have a connection. Five years ago, I set out to produce a coffee table book  documenting the artwork of 200 of our communities artists of which all of the proceeds were donated to Magen David Yeshivah in Brooklyn.

“Our Art”- A collection of the Artists of the Syrian Jewish Community.

Guess which artist’s work is on the first page? None other than Fritzie Abadi A’H’ herself!

The quote on the page, as told to me 5 years ago by Mrs. Luna Sutton (who recently passed away in her late 90’s and who bought the painting from Fritzie 50 years ago), is,

“When Fritzie Abadi painted these in the 1920’s, it was said that she was inspired by the strong features of the typical Syrian woman that immigrated to America at the time.”

So, you can see that in her own way, Jennifer’s grandma Fritzi was also trying to preserve memories of her heritage!

You should also know that Fritzi’s father Chacham Matloub Abadi was a great Rabbi of the Syrian community in the early 1900’s, but that is another story…..

Hope you enjoyed that little tidbit of info!

Moroccan Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

photograph by April Selditch

“Here they are!!  I rolled the Moroccan Charroset Truffles  in three flavors: cinnamon, crushed almond and coconut.
They are so delicious!  Yep, I tasted one. April. “

  • ½ cup walnuts
  • 1/4 cup slivered almonds
  • 6 large Medjool dates or 10 regular-size dates, pitted and coarsely chopped
  • 1/4 cup golden raisins
  • 1/4 cup dark raisins
  • 1 to 2 tablespoons sweet Passover wine, such as Manischewitz

For Serving:

1 box of matzah sheets or tea size matzahs

Cinnamon (for dusting the outside)

1. Place the walnuts and almonds in the food processor and pulse until coarsely ground, but not into a meal-like consistency (about 30 seconds).

2. Add the dates and raisins and combine in the food processor until a thick paste is formed.

3. Add one tablespoon of the wine at a time until the paste is smooth but not so sticky that you cannot roll it into small balls.

4. Taking approximately one tablespoon at a time, roll the thick paste into 1-inch balls* (if the paste is sticking too much to your hands, try dipping your hands in cold water and then rolling them) and sprinkle the outsides lightly with cinnamon. Store balls in a tightly covered plastic container in refrigerator for up to one week.

5. Dust the outsides of the balls with ground cinnamon. Serve charoset balls at room temperature on a platter, alongside tea matzahs (can also be served as a paste in one or two small dessert bowls, placed at either end of the seder table.)

Yield: Serves 6 to 8 (approximately 1 ½ cups or 24 one-inch balls)

*Note: If you wish to serve the mixture in the more common way of a paste in a bowl, then add a little more wine and warm water to make a bit smoother and softer for spreading.

©Jennifer Felicia Abadi

(Author of: A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen)



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Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

kosher passover recipes,seder table Ideas, Passover Recipes

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)

2 Comments 27 March 2014



 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….

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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)

Yield: Serves 6 (Makes 1 ½ cups)

Dukeh (Yemenite Style Charoset with Black Raisins, Toasted Sesame Seeds, Dates, and Pomegranate Seeds)


    For Charoset:
  • 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
  • For Serving:
  • 2 to 3 tablespoons kosher for Passover sweet red wine
  • Matzah


  1. 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.
  2. Add the pomegranate juice (or wine), pomegranate seeds (or apple pieces), dates, and raisins and process until a thick paste.
  3. 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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A Persian Passover Seder at The Huntley Hotel in Santa Monica

kosher passover recipes,seder table Ideas, passover seder tables, Passover Table Settings, rosh hashanah simanim

A Persian Passover Seder at The Huntley Hotel in Santa Monica

No Comments 04 March 2012

Thank you  Djamilla Cochran of http://www.theroseweddings.com for sharing this elegant Persian seder from 2012 with Jewish Hostesses from so many different backgrounds. I am continually fascinated by the different Jewish cultures that span the globe.We all share the same Torah, yet throughout thousands of years of peace and persecution, history has allowed us all to survive, and express our individuality as separate Jewish communities. Beautiful! I have enjoyed posting this unique seder, as I hope you will all enjoy reading. Marlene

p.s. get all the newest table setting ideas and easy healthy recipes once a week to your inbox! CLICK HERE!

This beautiful Passover Seder was styled by Marjaneh from Candybar Couture with lots of help from her mother Guity. Although, Passover is a Jewish Holiday celebrated for thousands of years, this family who is originally from Iran, took a very modern approach to designing the party. The party was held at the Huntley Hotel in Santa Monica. The second floor patio that was covered halfway by a beautiful white tent that was the ideal location to seat more than 70 guests. It is very common for Iranians living in Los Angeles to have a large number of guests at the Seder. They invite friends and lots of extended family. A microphone had to be used for all of the guests to hear the prayers!

The food that is used for the prayers, along with flowers were used as the centerpiece.

They included lettuce, bitter herbs, Matzos, vinegar and Halegh which is the Iranian version of Charoset. The highlight of the nigh is generally Dayenu where it is customary for Iranian Jews to playfully hit each other with the raw scallions. This tradition symbolizes the whips of the slaves in Egypt.”

Jilla Javaheri, Sahla Sassounian, Sion Javaheri, Moise Aghaipour during the Passover Seder

Persian ceremony of dayenu with scallions that represent the whips upon the Jewish slaves

Persian Rice with Saffron,

Chocolate Marble Sponge Cake with Rice Flour,


Guity Sassounian, Sohrab Sassounian, Marjaneh Etebar and Afshin Etebar

Nassir Ebrahimian, Sophia Ebrahimian and Pegah Ebrahimian

Dahlia Zakhor, Jasmine Zakhor, Rhonda Zakhor, Alex Zakhor

Sean Sassounian, Jasmine Sassounian, Shiva Aghaipour

Mandy Amini and Marjaneh Etebar


List of vendors :

Photography by Djamilla Cochran/theroseweddings.com  Djamilla Cochranhttp://www.theroseweddings.com/

The Huntley Hotel http://www.thehuntleyhotel.com/

The Party was styled by Candybar Couture. http://www.candybarcouture.com/

The Desserts were by Madame Dessert. http://www.facebook.com/pages/Madame-Dessert/128740397170724

The Catering was by Alfredo Catering. http://www.facebook.com/pages/Alfredo-Catering-Inc/352678486239


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Get Green for a Fresh and Sophisticated Spring Passover Seder!

kosher recipes, Passover Table Settings, shavuot table settings

Get Green for a Fresh and Sophisticated Spring Passover Seder!

1 Comment 19 January 2012

Go Green for Passovcer Tabletop!
This year, allow your Passover seder dinner table to usher in a fresh, clean, updated elegant look.
Imbue your table top with sophisticated greens and a modern relaxed touch. Splash on accessories from Oscar De La Renta’s fabulous brand  new table top line. These salt and pepper and bottle stopper fish designs will just bring images of the Red Sea right onto your seder table!
(LOVE them for summer entertaining too!)
I would use several of  the stunning Egyptian inspired  mini green foil square trays to hold marror (bitter herb- we use romaine lettuce), haroset, boiled eggs, the vegetable
(we use endive), . Invert a bowl in the center of  a lucite tray and place a square tray atop for the center shank bone or zeroah to be raised higher than the other seder plate items. Place on a clear lucite tray and voila! You’ve got a brand new seder plate! 
Don’t forget to add some frog napkin rings to symbolize one of  the 10 plagues to adorn your linen napkins…
Now is the time to pull out your best cloths, napkins, china, and placemats. Be bold.
Be daring. Use creativity and  imagination. How are you going to spruce up your table this Passover 2013?


3.Jasper Conran At Wedgwood Kilim Accent Plate


4.Tree Frog Napkin Ringkasaboo.com

7. Juliska Classic Bamboo Charger


8. Juliska Straw Loop Round Placemat


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The Best Sephardic Charoset Recipe Ever

kosher passover recipes,seder table Ideas, Passover Recipes

The Best Sephardic Charoset Recipe Ever

6 Comments 16 March 2011

This Sephardic Charoset Recipe has been handed down for generations by my husband’s side of the family- the Shamah’s of Aleppo.

Medjool dates are used. Even though they are double the price, you will find that fresh medjool dates are juicy and extra delectable.

My Mother in law makes the best charoset  or haroset) of all time.  Of course although its a seder plate item, its’ sweet simplicity is just perfect every single morning of Passover as we slather it on (I love whole wheat) matzoh. Sitting down with a cup of coffee and the newspaper on Passover completes this delectable breakfast.

Every year, about 2 weeks before the holiday, my mother in law drops off three medium size tupperwares full of her home made charoset . We put it in the freezer and defrost a container one or two days before enjoying it down to the last drop.

Im so glad that I finally asked her for the recipe and I’d love to share it with all of my Passover hostesses.


    1. 6 pounds of Medjool dates, sliced lengthwise, pit removed.
    2. Each date must be checked for worms or bugs. (you’d be surprised at what you may find lurking in there!)
    3. Soak the pitted and checked dates in water for 2 hours. Drain.
    4. Boil dates till soft. Cool and slip off the peel if you want a smoother Charoset consistency.
    5. Grind witha Cuisinart with a metal blade.
    6. When serving mix in 2 tbspoons sweet wine per  1 cup of charoset.
    7. Sprinkle with chopped walnuts. The combo is an unforgettable, once a year treat!
    8. Thats it! Store in airtight containers and freeze if its more than three days before Passover. You can store it in pretty jars, wrap with a ribbon and give out as a made -with- love Passover gift.

Enjoy- Happy Holiday!

p.s.- please submit your passover  recipes! I would love to post them!

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Six Charoset Recipes From all Over The World

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Six Charoset Recipes From all Over The World

6 Comments 15 January 2011


When I came across this sweet medley of  Charoset recipes on My Jewish Learning I instantly appreciated the hard work that must have gone into gathering kosher recipes for The Book of Jewish Food: An Odyssey from Samarkand to New York.

The Book of Jewish Food was awarded the 1998 Jewish Quarterly/Wingate Book Prize for Non-Fiction, was the 1998 Glenfiddich Food Book of the Year and the 1997 André Simon Memorial Fund Food Book. (WOW!!!)

Claudia Rodin’s latest book is the award-winning Arabesque: Sumptuous Food from Morocco, Turkey and Lebanon. She is considered to be a leading authority of Sephardic cuisine.

I think I would try the Italian Charoset.

Which Charoset recipe would you try for your Passover Seder?


Charoset Recipes from all Over the World

The Book of Jewish Food: An Odyssey from Samarkand to New York

By Claudia Roden

Ashkenazi Haroset

On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt. These are the classic Eastern European ingredients. Only the proportions vary.

  • 2 medium-sized tart apples
  • 1/2 cup (50 g) walnuts, chopped
  • 1/2 – 1 teaspoon cinnamon
  • 2 – 3 tablespoons sweet red wine
  • 1 tablespoon sugar or honey or to taste

Peel, core, and finely chop or grate the apples. Mix with the rest of the ingredients.

Haroset from Turkey

  • 2 sweet apples weighing 1/2 lb (250 g), peeled and cut into small pieces
  • 1/2 lb (250 g) dates, pitted
  • 1 cup (150 g) raisins
  • Juice and grated zest of 1 orange
  • 1 cup (250 ml) sweet red Passover wine
  • 2 – 4 tablespoons sugar or to taste (optional)
  • 2 oz (60 g) walnuts, coarsely chopped

Put all the ingredients except the sugar and the walnuts together in a saucepan and cook on very low heat until the mixture is soft and mushy and the liquid is reduced, stirring occasionally. Add sugar to taste. The amount will depend on the sweetness of the other ingredients. Blend to a paste in the food processor. Pour into a bowl and sprinkle with walnuts.

Haroset from Egypt

  • 1/2 lb (250 g) pitted dates, chopped
  • 1/2 lb (250 g) large yellow raisins or sultanas
  • 1/2 cup (125 ml) sweet red Passover wine
  • 1/2 cup (60 g) walnuts coarsely chopped

Put the dates and sultanas with the wine in a pan. Add just a little water to cover. Cook on very low heat, stirring occasionally, until the dates fall apart into a mush. Cook until it thickens to a soft paste. Pour into a bowl and sprinkle with walnuts.

Haroset from Morocco

  • 1 lb (500 g) dates, pitted and chopped
  • 1-1/2 cups sweet red Passover wine
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup (125 g) walnuts, coarsely chopped

Put the dates into a pan with the wine, cinnamon, and cloves and simmer, stirring occasionally, until you have a soft paste. Put through the food processor if you want a smoother texture. Let it cool and stir in the walnuts.


A Libyan version is flavored with ground ginger, nutmeg, and cloves — 1/4 teaspoon of each.

Haroset from Italy

In Italy there are various regional versions of haroset. The haroset of Padua has prunes, raisins, dates, walnuts, apples, and chestnuts. In Milan they make it with apples, pears, dates, almonds, bananas, and orange juice. The following is a general version.

  • 3 apples, sweet or tart
  • 2 pears
  • 2 cups sweet wine
  • 1/3 cup (50 g) pine nuts
  • 2/3 cup (50 g) ground almonds
  • 1/2 lb (250 g) dates, pitted and chopped
  • 3/4 cup (100 g) yellow raisins or sultanas
  • 4 oz (100 g) prunes, pitted and chopped
  • 1/2 cup (100 g) sugar or honey or to taste
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger

Peel and core the apples and pears and cut them in small pieces. Put all the ingredients into a pan together and cook, stirring occasionally, for about one hour, until the fruits are very soft, adding a little water if it becomes too dry.


Other possible additions: chopped lemon or candied orange peel, walnuts, pistachios, dried figs, orange or lemon juice, ginger, nutmeg, and cloves.

Piedmontese Haroset

This recipe is adapted from one sent by Nedelia Tedeschi, of Turin. She enclosed a little picture of a squirrel eating a chestnut, from the package of dried chestnuts she uses to make the paste. It was Passover, and the Italian store near my house had closed, so when I phoned around to try to find dried chestnuts and couldn’t, I used cooked vacuum-packed ones instead. The result was very unusual and also delightful.

  • 1/2 lb (250 g) cooked chestnuts
  • 2/3 cup (125 g) blanched almonds
  • 2 hard-boiled egg yolks
  • Grated zest of 1 orange
  • Juice of 1 orange
  • About 3/4 cup (175 ms) sweet red kosher wine
  • 1/3 cup (75 g) sugar or more to taste

Boil the chestnuts for a minute or two, and drain. Grind the almonds fine in the food processor, then add the rest of the ingredients, including the chestnuts, and blend to a paste.

Claudia RodenClaudia Roden is one of England’s leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.


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DIY Charoset for Junior Chefs

kids, kosher pareve recipes, kosher recipes

DIY Charoset for Junior Chefs

1 Comment 17 March 2010

Joan Nathan, author of  Jewish Cooking in America, is the go to author on traditional Jewish cooking. She also has a wonderful childrens’ book,  The Children’s Jewish Holiday Kitchen, where I found this simple to do Haroset recipe.

  • 8 apples
  • 2/3 cup almonds
  • 3 tablespoons sugar, or to taste
  • 1/2 teaspoon ground cinnamon
  • Grated rind of 1 lemon
  • 4 tablespoons sweet red wine


  • Measuring cup
  • Measuring spoons
  • Vegetable peeler
  • Knife
  • Wooden chopping bowl
  • Old-fashioned chopper or food processor


Child: Peel the apples and cut them in quarters, removing the core. Using your chopping bowl and chopper, chop together all the ingredients. The apples and almonds should be about the size of the chunks in chunky peanut butter. Add red wine to taste.

  • Coconut covered Date/Nut Balls (rawlivingfoods.typepad.com)
  • Banana Avocado Crème Bars (rawlivingfoods.typepad.com)
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