Egyptian Charoset Recipes

EGYPTIAN HAROSET

Steps:

• Preparation Finely chop dates and raisins. Put them in a heavy bottomed pot with enough water to cover and leave them to soak overnight. The next day, bring them to a boil in the same water. Simmer over very low heat, stirring occasionally with a wooden spoon to prevent the fruit from burning, and squashing it to a smooth, thick paste against the sides of the pan. Continue cooking and stirring until all the liquid is dissolved, 10 to 15 minutes. Set aside to cool. Remove to a serving bowl. Stir in the wine and garnish with walnuts just before serving.

EGYPTIAN CHAROSET

Steps:

• Over low heat, simmer dates, raisins, wine and enough water to cover.
• Stir occasionally until dates are mushy and thicken into a paste.
• Spoon into a bowl.
• Sprinkle with almonds.

CHAROSET

Steps:

• In a large bowl, toss apples and walnuts with wine. Mix sugar and cinnamon; sprinkle over apple mixture and toss to combine., Refrigerate, covered, 1 hour before serving. If desired, serve with matzo crackers.

TROPICAL CHAROSET

Steps:

• Combine all ingredients in food processor and purée. Transfer mixture to large saucepan and simmer over low heat, stirring frequently, until thickened, about 15 to 20 minutes. Cool completely, then chill, covered, until cold. Serve with matzoh or corn tortillas.
• Tip:
• Canela, also called true, Mexican, Ceylon, or Sri Lanka cinnamon, is a less pungent variety than the cassia cinnamon commonly used in the U.S. It's available at www.adrianascaravan.com.

ISRAELI CHAROSET

Steps:

• Blend apples, bananas, dates, walnuts, orange zest and juice, lemon zest and juice, cinnamon, and sugar in a food processor until chunky. Transfer apple mixture to a bowl and stir in wine. Gradually stir matzo meal into apple mixture, adding enough to soak up the wine; chill in refrigerator.

GREEK CHAROSET

Steps:

• In food processor, chop orange coarsly.
• Add raisins and dates and process until finely chopped.
• Transfer to medium size saucepan and stir in preserves, wine, ginger and cayenne.
• Bring to a simmer.
• Cover and cook over lowest heat for 8 to 10 minutes until thick, stirring often to prevent any sticking.
• Stir in pine nuts.
• Makes 1 1/4 cups.

ASHKENAZI CHAROSET

Steps:

• Heat the oven to 180C/160C fan/gas 4. Toast the walnuts until dark and fragrant, about 7-10 mins, taking care not to burn them. Allow to cool, then chop finely.
• Peel, core and finely chop the apples. Mix with the cinnamon, lemon juice, silan (date syrup), orange zest, sweet wine or grape juice and salt. Add the cooled nuts and stir again to combine. Transfer it to a closed container and keep chilled.