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Sunday, April 24, 2005

Our charoset recipe

This started in a Sephardic cookbook but has been streamlined over the years to just the stuff we like.

Equal parts dates and walnuts
orange sections (will be fed in one at a time)
dash of salt

Put dates, walnuts, cinnamon, and salt and a couple orange sections in the food processor. If you don't have a food processor, just forget it and eat somebody else's charoset. Turn it on and mush it up till it is like mortar. If it's too dry add more orange. I like a twist of lemon too but Zed says no.

Better the next day. Make a lot.

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At 12:11 PM, Blogger Paula said...

My daughter made a traditional one with dates, raisins, almonds, honey, apples and apple juice. She got tired of chopping, so it was pretty darn chunky--but delish.

Chag sameach!

At 10:35 PM, Blogger Bora Zivkovic said...

Sounds delicious. My wife made two this year: one Ashkenazi, one Sephardic and both were great, the Sephardic one being perhaps a tad more to my taste. !


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