Haroset, Sephardic Style Date – pareve versus Haroset, Ashkenazic – pareve

Haroset, Sephardic Style Date – pareve
This type of haroset is used by many different groups of
Sephardim — North Africans, Iraqis, Iranians, and Afghans, among
others. It is always based on a paste made from cooked dates,
sometimes with raisins. Chopped walnuts and/or almonds are also often
included, either mixed into the paste or spinkled on top. Some
Sephardim thin out the date paste with red wine, and flavor it with
cinnamon. Others make the paste thick enough to be formed into small
balls. Occasionally, the balls are coated with edible, dried rose
petals. Iraqi Jews ofen use more water and no additional ingredients,
to produce a thin, date syrup, rather than a paste.

Yield: 2 cups

1 lb Pitted dates, chopped
1/2 – 1 tsp ground cinnamon
1 1/2 c Warm water
1/2 – 1 cup finely chopped walnuts and/or almonds
2 – 4 Tbsp sweet red Pesach .wine (optional)

If desired you can substitute dark raised for up to half the dates.

Put the dates and water into a medium sized saucepan and let them
soak for 1 hour. Then bring them to a boil over high heat. Lower the
heat, cover, and simmer for 30-60 minutes, or until they are very
soft and form a paste. During the cooking period, stir the dates
often, and mash then with a spoon to help break them down.

To smooth out the paste, press it through a sieve, colander, or food
mill, or puree it in a food processor. If the puree is too thin and
does not have a rich date taste, return it to the saucepan and simmer
it down to the desired consistency, keeping in mnd that it will
thicken slightly more as it cools.

Let the date paste cool to room temperature. Stir in the desired
amounts of wine and cinnamon. Stir in the nuts and/or sprinkle them
on top. Sotre the paste in the refrigerator, tightly covered, for up
to 2 weeks. For the best flavor, let it come to room temperature
before serving.

Source: The Jewish Holiday Cookbook,
Gloria Kaufer Greene, author

Haroset, Ashkenazic – pareve

This recipe is virtually identical in Ashkenazic communities from Alsace to
the Ukraine. Ashkenazic charoset tends to be a little chunkier in texture
than Sephardic versions. In Eastern Europe, many people could not afford to
make charoset at home, but obtained a little from the wealthier members of
the community or purchased it from wine merchants. Today, the ingredients
are inexpensive and easy to find in any grocery store.

1 pound (about 3 large) apples, cored and chopped
1/2 to 1 cup (2 to 4 ounces) chopped almonds or walnuts
1 to 2 tablespoons honey
about 1 teaspoon ground cinnamon
about 1/4 cup sweet red wine

Chop together the apples, nuts, honey, and cinnamon. Stir in enough wine
to make a paste that holds together. Store in the refrigerator for up to 5
days. Serve at room temperature.

From an article by Gil Marks in the archives of the Jewish
Communications Network.