Saturday, August 01, 2009

Yemenite Charoset

Y and I celebrated Passover with his family in Israel this year. His brother made the charoset for the Seder plate. This is very different to the Charoset we used to have for Passover meals, more spicy and very delicious. Before eating the maror — usually horseradish or lettuce — you dip the maror into the charoset and then shake off the charoset before eating the maror. This action symbolises how hard the Israelites worked in Egypt, combining a food that brings tears to the eyes (the maror) with one that resembles the mortar used to build Egyptian cities and
storehouses (the charoset).

As well as its symbolism, the charoset is lovely spread on matzo.

300 gms dates
300 grms raisins
100 grms dry figs
100 grms almonds
100 grms walnuts
200 grms sesame seeds (dry roast first)
20 grms cumin
10 grms cinammon
10 grms ginger
the seeds of 3 cardomom
black pepper to taste

Grind all the ingredients finely - separate first and then together to make a paste. If it's too dry add a little sweet wine, or grape juice

Hag Semer


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