Maghrebi charoset is a variety of charoset served during the Jewish celebration of Passover by Jews from Northwest Africa. Serve as part of the seder. The northwest African tradition uses bitter greens such as endive rather than horseradish with the Charoseth.
- Soak dried fruit in juice until plumped.
- Mash reconstituted fruit with almond and spices to get a mortar-like texture.
- Adjust texture with matsoh meal and if needed, sweeten with honey.