Charoset: Yemenite, Bukharan, Ashkenazi, and Egyptian (4/2003)
Yemenite Charoset
½ lb. pitted dates
¼ lb. raisins
4 dried figs
1 ½ c. sweet wine
¼ lb. walnuts
¼ lb. almonds
2 T. sesame seeds
½ t. cumin
½ t. ground ginger
½ t. cinnamon
½ t. cardamom
Place the fruits in a food processor and finely chop them. Add ½ c. of wine. Mix
again at low speed. Add remaining ingredients and mix at low speed until smooth.
Refrigerate.
Bukharan Charoset
Equal parts raisins and walnuts
Wine
Grind raisins and walnuts together. Mix in wine and serve.
Ashkenazi Charoset
1 apple, peeled, cored and grated
¼ c. chopped nuts
Ginger or cinnamon, pinch
2 T. red or purple grape juice or wine
Combine the apple, nuts, and ginger or cinnamon and mix well. Add wine or juice
and serve.
Egyptian Charoset
300 grams pitted dates
¼ c. wine
100 grams raisins
¼ c. ground nuts
Place raisins and dates in a heavy pot. Add water to cover the fruit, halfway.
Simmer on a low heat for 2 hours. Cool completely. Pass the mixture through a
grinder, collecting the mixture. Discard the pulp. Simmer the date/raisin
mixture over a very low flame until it thickens. Add wine and nuts.
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