sephardic-charoset how to make sephardic charoset - charoset joshua resnick INLINE 660x330 - How to Make Sephardic Charoset

How to Make Sephardic Charoset

Charoset is a conventional dish served at Passover Seder. However precisely what that custom appears like varies by area. Ashkenazi charoset, made with apples, walnuts and cinnamon, is the model of the dish that many individuals are conversant in. Lead Chef and Operations Supervisor Joshua Resnick’s charoset recipe takes a distinct strategy. 

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Chef Joshua’s recipe follows the culinary traditions of Sephardic Jews, hailing from Spain and Portugal. It requires dates, figs and raisins, as well as to the walnuts and cinnamon generally discovered within the Jap European recipe. Substituting the apples with darker, dried fruits drastically adjustments the colour of the dish, making the Sephardic charoset model noticeably totally different, although the premise of the recipe — fruit, nuts, wine — are the identical.

sephardic-charoset how to make sephardic charoset - charoset joshua resnick INLINE - How to Make Sephardic Charoset

Throughout Passover, charoset represents the mortar utilized by enslaved Jews in Egypt. The feel of the dried fruit combination attracts a better resemblance to mortar than diced apples, which is why Chef Joshua chooses to use this recipe at his Passover Seder.

Take a look at the complete recipe for Chef Josh’s Sephardic charoset beneath.


Charoset Bites

Yield: 20 items



  • 200 grams toasted walnuts 
  • 150 grams dates
  • 50 grams figs
  • 150 grams raisins
  • 2 grams floor cinnamon
  • 1/2 teaspoon allspice
  • 30 grams crimson wine (ideally Manischewitz)


  1. In meals processor, blitz walnuts till chopped high quality. Take away 1/2 cup and put aside.
  2. Add dates and figs to processor and blitz till very small, about 30 seconds. Add in raisins and chop on excessive for one more 30 seconds. Combination is not going to look homogenous however needs to be uniformly reduce.
  3. Add in spices and crimson wine and blitz once more till uniform. Combination will look darkish and be sticky to the contact.
  4. Portion out combine into 30 gram items (which ought to yield roughly 20 parts), then roll into balls. (You could want to moist your fingers each couple of items. 
  5. Roll completed balls in chopped walnuts to coat. Cool in fridge for half-hour on a plate, then retailer in hermetic container.

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