passover starts tonight! to celebrate, i want to share with you the recipe for one of my favorite passover foods. charoset is a traditional jewish food eaten at the passover seder every year. it is a dark-colored paste, made to represent the mortar that the jews used for making bricks during their slavery in egypt. but although it represents a painful chapter of jewish history, it tastes deliciously sweet. jewish communities from different parts of the world have developed different ways of making charoset over the years – ashkenazi (french/german/eastern european) charoset usually has a base of apples, walnuts, and cinnamon, while sephardi (spanish/middle eastern/north african) charoset is usually more focused on dried fruits and spices. it’s one of those things where every family has their own version, and the one i make is the one i learned from my mom. it is made of apples, figs, honey, walnuts, and sweet red wine. in fact, it’s pretty much the only time of the year that i willingly reach for the manischewitz. it has a wonderful, sweet balance of flavors, and is always a big highlight at the seder table.
a sweet and traditional charoset full of apples, figs, and walnuts.
- 3 granny smith apples, peeled and cored
- 3 oz walnuts
- 10-15 mission figs
- 2 tablespoons honey
- a splash of sweet red wine
- 1 teaspoon cinnamon
- put all of the ingredients in a food processor, and let it run until everything is combined. you can let it get as smooth as you want - i like it mostly smooth, but just a tiny bit chunky.
- taste and adjust the quantities of the ingredients as you like.