Cookbook:Charoset (Yemenite)

Cookbook | Ingredients | Recipes

Variation I

Variation I
Difficulty

Ingredients

• 450 g date spread
• 150 g walnuts
• 1 pomegranate
• 25 g cinnamon
• 5g black pepper
• ½ cup wine vinegar
• 20 g dried marjoram or oregano, partially crushed

Procedure

1. Place date spread in bowl and add crushed walnuts.
2. Peel the pomegranate and pound its kernels in mortar and pestle. Add to date spread.
3. Mix the ground cinnamon and the ground black pepper into date spread.
4. Add wine vinegar and dried herbs.

Variation II

Variation II
Difficulty

Ingredients

• 300 g dates or date spread, finely chopped
• 300 g raisins, finely chopped
• 100 g dried figs, finely chopped
• 200 g toasted sesame seeds
• 1 pomegranate
• 100 g almonds
• 100 g walnuts
• 10 g black pepper
• 20 g cumin
• 10 g ground cinnamon
• 10 g ground ginger
• A few kernels of cardamom (shelled, making use of only their inner black seeds)
• Sweet red wine

Procedure

1. Separately pound all ingredients except the fruits in a mortar and pestle.
2. Mix all dry ingredients together (walnuts, almonds, sesame seeds, etc.), then mix all wet ingredients together (raisins, dates, figs, etc.).
3. In a large bowl, mix all ingredients together with ones hands and fingers.
4. At Passover, smaller servings are dished out to all diners. A dash of red wine or grape juice or vinegar is added directly to each smaller dish shortly before dipping one's matzah into the charoset.