A Sephardic charoset made with raisins, dates, dried figs and almonds. This tasty spread is delicious on matzoh for Passover.
My husband, Isaac, is Jewish and over the years of being together I’ve had a lot of fun learning about Jewish traditions, participating in Jewish holidays and enjoying lots of amazing Jewish food!
With Passover right around the corner, I thought it would be appropriate to share a traditional Passover dish that my mother-in-law (aka Bubbie) makes every year, Sephardic charoset.
What is Charoset?
Charoset is a sweet, brown, pebbly paste of fruits and nuts, representing the mortar used by the Jewish slaves to build cities in Egypt. The mixture varies depending on region.
For instance, a typical charoset recipe from Eastern Europe would include nuts, chopped apples, cinnamon and sweet wine whereas the Sephardic recipe is thicker and contains ingredients native to the Middle East such as raisins, figs and dates.
I’ve had several different varieties of charoset and liked them all, however being a dried fruit lover, I absolutely love the Sephardic version.
Luckily Bubbie was willing to share her recipe so I could make it myself (and share it with you)!!
Ingredients for Sephardic Charoset
The ingredient list for charoset is pretty minimal! Here’s what you’ll need:
a combination of raisins, medjool dates, dried figs – if the dates seem dry, you can soak them in water for 5-10 minutes to rehydrate before using.
almonds – this is what I typically use, but you can also use pecans or walnuts
applesauce – look for unsweetened applesauce if you’re using store-bought our make your own using my easy recipe
sweet red wine or fruit juice – Manischewitz wine is what the recipe calls for, but I have used pomegranate juice, as well as, cherry juice and both worked great.
How to Make Charoset:
For this charoset, you’ll need a food processor or blender because the mixture is blended into a paste rather than just chopped. Here’s how to make it:
Process nuts and dried fruit: Add nuts, raisins, dates, figs and applesauce into the food processor and process until combined, gently adding wine/juice as you grind to help keep it moving.
Pulse: Pulse until the mixture looks like a coarse paste. Remove the charoset from the processor and place it into a bowl or container.
Enjoy: Serve as a spread for matzoh.
How to Serve Charoset
Charoset is traditionally served at the Passover Seder and used as a spread on matzoh, but that doesn’t mean you have to be Jewish to enjoy it.
Maybe it’s the fruit and nut lover in me, but I honestly think this spread would be delicious on just about anything.
I already have plans to add the charoset to my oatmeal and yogurt bowls this week. It would also be phenomenal on a cheese plate or charcuterie board. The possibilities are endless.
How to Store Charoset
Refrigerate any leftovers in an airtight container in the fridge for later use. The charoset should last for 5-7 days in the fridge. This recipe makes about 3.5 cups so if you’re only making it for a small family, you could easily halve the recipe.
If you make this charoset recipe please be sure to leave a comment and star rating letting me know how it turns out for you! Your feedback is super helpful for the EBF team and other EBF readers.
1 or 2 Tablespoon of sweet red wine or fruit juice (I used pomegranate juice)
Instructions
Process nuts and dried fruit: Add nuts, raisins, dates, figs and applesauce into the food processor and process until combined, gently adding wine/juice as you grind to help keep it moving.
Transfer: Once the mixture is fully combined and looks like a coarse paste, remove the charoset from the processor and place it into a bowl or container.
Enjoy: Serve as a spread for matzoh.
Store: Refrigerate any leftovers in an airtight container in the fridge for later use. It should last at least 5-7 days in the fridge.
I have frozen processed figs that were fresh from our fig trees. I was wondering if I could use those instead of the applesauce, unless applesauce is an essential ingredient.
This Charoset reminds me the charoset we had in my childhood. Using applesauce instead of apple chunks is fantastic. It is also great as naturally sweetened spread. Thank you for sharing this.
I bet you could try chopped apples instead of the nuts for this recipe. I haven’t tried it so I’m not 100% sure how it’ll turn out, so let me know if you try it!
Thanks for sharing! I’m headed to my parent’s tonight for a Seder and made this since I had all of the ingredients already. My family is used to the traditional apple and wine so hopefully no one will mind a second addition! If not, I’ll take it home and it all week!
I think about 90% of my friends in this city are Jewish so it’s great to see a recipe I can actually share with them when they invite me to holiday celebrations! Thanks girl and love your cute new header!
I always wished I could partake in a traditional Passover dinner 🙂 Isaac and his family are very lucky to have a chef like you be a part of theirs! Can’t wait to see your recap and what other tricks you’ve got up your sleeve.
XO! Hope you’re enjoying this lovely weather my love!
I’m not Jewish either, but I am starting to collect recipes so that I can make an authentic meal! This looks perfect and I can’t wait to try it! If you have any more recipes, that would be wonderful!
I love charoset too. Ironically, I never thought it looked pretty. First time my children saw it and ate it, they grimaced in fear until it entered their mouths. After all, mortar isn’t supposed to be pretty, but in this case it is yummy.
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This is sooo yummy! We don’t celebrate Passover but made it anyway to snack on and I’m so glad I did. Excellent!
★★★★★
Ahh yay!! So glad you enjoyed this recipe! Thanks for making it and for coming back to leave a review. I so appreciate it, Claire.
I have frozen processed figs that were fresh from our fig trees. I was wondering if I could use those instead of the applesauce, unless applesauce is an essential ingredient.
I haven’t tried it, but I bet that would work! Let me know how it turns out if you try it. 🙂
This Charoset reminds me the charoset we had in my childhood. Using applesauce instead of apple chunks is fantastic. It is also great as naturally sweetened spread. Thank you for sharing this.
★★★★★
Thanks for sharing! I actually need a recipe for this weekend 🙂
Let me know if you try it and what you think!!
This looks great. I am always looking for new chorset recipes. My challenge is tree nuts. I am allergic and trying to find substitutes. Any thoughts?
I bet you could try chopped apples instead of the nuts for this recipe. I haven’t tried it so I’m not 100% sure how it’ll turn out, so let me know if you try it!
do you make this with dried dates or fresh/boiled dates?
Thanks for sharing! I’m headed to my parent’s tonight for a Seder and made this since I had all of the ingredients already. My family is used to the traditional apple and wine so hopefully no one will mind a second addition! If not, I’ll take it home and it all week!
Awww yay!! I hope you and your family enjoyed it. Happy Passover.
Just made this but with Brazil nuts instead (all I have on hand!), but it turned out wonderfully!!! Thanks so much for sharing the recipe, girlie 🙂
xo!
Yay. so glad you like it! 🙂
yum! thanks for sharing! I bet this would be good as a chutney-like spread on a panini too!
This looks delicious, like an extra amazing nut butter! Also, your new design is ADORABLE!! 🙂
on top of oatmeal, please!
omg lovee your new header!!
Mmm – great recipe. I just made it and I agree, I could use this mixture on everything! It’s like a spreadable Larabar.
I think about 90% of my friends in this city are Jewish so it’s great to see a recipe I can actually share with them when they invite me to holiday celebrations! Thanks girl and love your cute new header!
Just bookmarked this recipe!
I always wished I could partake in a traditional Passover dinner 🙂 Isaac and his family are very lucky to have a chef like you be a part of theirs! Can’t wait to see your recap and what other tricks you’ve got up your sleeve.
XO! Hope you’re enjoying this lovely weather my love!
I cannot imagine how you could go wrong with dried fruits and nuts. This looks delicious!
PS. LOVE the header!! It’s perfect 🙂
It almost looks like a thicker, more dense apple butter. Thanks for sharing!
What a wonderful recipe. I was going to do a sedar plate on Holy Thursday. Do you mind if I link back to you?
Awesome Veronica. I don’t mind at all.
Looks like a great spread to try! You’re right, this would be great on a lot of things or in a pb sammy 🙂
I’m not Jewish either, but I am starting to collect recipes so that I can make an authentic meal! This looks perfect and I can’t wait to try it! If you have any more recipes, that would be wonderful!
I love charoset too. Ironically, I never thought it looked pretty. First time my children saw it and ate it, they grimaced in fear until it entered their mouths. After all, mortar isn’t supposed to be pretty, but in this case it is yummy.
oh man that Charoset looks soooo amazing!!!
Not really related to the recipe, but I love your placemat! 🙂
I haven’t been to a Seder in years, and I forgot how much I love this stuff! Great informative and seasonal post. Hope you have a great week.