Sephardic Haroset

A traditional offering is Haroset representative of the mortar we, as slaves, used to make bricks. It also represents sweetness and more often than not has apples as a key ingredient. Stay with me… there are two traditions within historical Judaism. Ashkenozic and Sephardic. For more info read “Ashkenazic and Sephardic Jews”.

There are many customs that differ. Sephardic Jews for example will eat rice on passover while Ashkenazic jews won’t.

In the case of Haroset, Sephardic Jews use dates. Historically “The Land of Milk and Honey” refers to Date Honey or date syrup and to boot it looks more like mortar than chunky apples and nuts. Tastes better in my opinion too.

To serve 10 I bought 1.5 lb. of dates and pitted them. Not a big deal you can squeeze out the pits very simply. soaked them covered in water for jeux gonflables an hour and then brought them to a boil simmering for 30-40 minutes. At the simmering stage I add 3 ounces of raisins. Drain (I keep the date stock for my brisket) and add a pinch of cinnamon and then add wine while blending until you hit that pasty consistency. It should be very sweet and smell great. Let it cool in the fridge and then portion out to serve with Matzo.. or Matzah or Matzi…