Passover begins sundown on April 12, and charoset is an integral part of the Passover Platter. The Kulanu newsletter will institute the practice of featuring some new charoset recipes in our pre-Pesach issue each year, starting here and now. We will also establish a place on the Kulanu web page where all the recipes can be viewed.
Since charoset is meant to remind us of the mortar used with the bricks the Hebrew slaves made in Egypt, we start with an Egyptian recipe, taken from the Jewish-Food Passover Charoset archives, at <http://www.jewish-food.org>.
EGYPTIAN CHAROSET
• 1 pound dried raisins
• 8 ounces pitted dates
• 1/4 cup sugar
• 1/4 cup chopped walnuts or pecans
• 2 cups water
Put raisins and dates in a bowl and cover with water. Let stand 1 hour. Add the sugar and whirl the mixture in a blender, a few spoonfuls at a time. or divide the mixture in thirds and place in a food processor. Transfer the chopped fruits to a heavy saucepan and let simmer over low heat until the fruits are cooked and the liquid is absorbed. It should take about 20 minutes. Remove from the heat and place in a jar. When cool, sprinkle with chopped nuts. Makes about 4 cups
And, from across the world, here is a Caribbean recipe of Tina Wasserman, who is Reform Judaism Magazine’s food columnist.
GAROSA CHAROSET FROM CURACAO
2 ounces pitted dates, preferably Medjool
2 ounces pitted prunes
2 ounces dark raisins
2 ounces dried figs
2 cups unsalted peanuts
1/2 cup cashew nuts
Grated zest from 1 medium-sized lemon
1/2 cup dark brown sugar
2 tablespoons honey
2 teaspoons cinnamon, plus additional for coating
1-2 tablespoons sweet Passover wine
1 tablespoon orange juice
1 teaspoon lemon juice
Combine dates, prunes, raisins, figs, peanuts and cashews in a food processor work bowl. Pulse on and off until the contents are fairly small. (NOTE: Ashkenazi Jews customarily do not eat legumes, which include peanuts, on Passover.)
Add the zest and remaining ingredients. Continue to process until mixture is moist and relatively smooth and firm.
With palms, roll mixture into one-inch balls. Sprinkle some cinnamon on a small plate. Roll each ball in cinnamon to coat well. Place in one layer on a flat plate, until ready to serve. Refrigerate if making in advance.
Yield: 3 dozen balls (or more)
ABAYUDAYA CHAROSET
Volunteer Sarah Gold describes this mixture from a seder in Nasenyi, Uganda in 2005: Pineapple, peanuts (they go by the Sephardi tradition), and raisins.
At another seder in Uganda, Chaya Weinstein reported on a charoset made with peanuts, pineapple, and passion fruit, noting that apples were too costly.
