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JEWISH INTEREST
April 2022
Safta’s modern Old Charoset Recipe by Chef Dalia
W
hen Passover begins in a few weeks (first seder is Friday night, April 15), Jewish people around the world celebrate the freeing of the ancient Hebrews from slavery in Egypt, several thousand years ago. The Jewish people left Egypt in such a hurry — I would, too, if Pharaoh’s army was running after me! — that they didn’t have time to let their bread rise. So, modernday Jews avoid bread and all yeast-raised products for eight days. Passover memories are some of my most cherished memories from childhood and, today, I continue to embrace religious customs that focus around family, culture and food. The seder tradition is something I’m passing down to my own children. This year, I hope my boys will be able to make it through all four questions! Growing up, my parents would host Seder in our home. Our friends and relatives would come over for a reading of the Hagaddah and the following festive meal. Every Passover, I would look forward to my Safta Dalia’s famous Moroccan charoset, which I thought was the greatest! Can we all agree that charoset is the best part of the Passover Seder? Okay, searching for the afikomen is pretty fun, and the kosher Passover chocolate cake for dessert is usually nice but, let’s be honest, when you’re two glasses of wine deep into a four-hour meal and all you’ve had to eat is some freshly dry matzo and celery, that sweet, spiced mixture of fruits and nuts is pretty mouthwatering. One of my favorite childhood memories from the Passover Seder was that first bite of the sweet charoset in the traditional Passover Seder. After patiently waiting through the entire telling of the full story of the Jews’ exodus from Egypt, that first bite always gave me hope that we were getting close to the real meal. For most American Jews, charoset hardly varies; the mixture is made with chopped apples, chopped walnuts, sweet Passover wine, a little honey and cinnamon. But for the Moroccan Jew, the traditional staple is entirely different. Moroccan
Personal Chef Dalia Hemed can be reached at daliahemed@msn.com. Jews know how to do food right — in the most festive and colorful way. So, it is only natural that the Moroccans would do the Seder right as well! And Safta Dalia’s Moroccan charoset definitely tastes different than other charosets and is amazingly good. The consistency is also different. While the apple and walnut version doesn’t much resemble a paste, Moroccan versions hold together much better. My Safta used to use prunes in her recipe, which really give it a much deeper taste than other charosets. But what really stands out in this recipe is that the delicious paste is made into balls rather than left as a spread. What doesn’t taste better bite-sized?! It was 40 years ago, but I remember it like it was yesterday. Every year, the evening before the Seder, my grandmother would go into the kitchen with huge quantities of dates and nuts, and with her old little grinder, prepare charoset in huge quantities. On the eve of the holiday, she would place a huge bowl full of charoset on the counter of her restaurant. All the residents from the neighborhood as well as her customers would come with glassware to fill with the delicious bites. What wonderful memories of the old days! Can you imagine? The recipe for charoset was her mother’s original recipe
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from Morocco (she must have improved it a bit with Israeli ingredients) and, years later, she gave me the recipe, which I modernized, too. And since then, Safta Dalia’s charoset appears on our Seder table as a guest of honor. In fact, the charoset is no longer a guest but a permanent tenant. My mom is a little unhappy because most of us prefer Safta’s charoset. It is sweeter, richer and makes us happy. I know, you’ll probably make your dad’s mom’s charoset this year, too, and maybe your grandmother’s charoset, because there is nothing like a family recipe that’s passed down from generation to generation. But, if you still want to broaden your horizons, I recommend this wonderful and modern charoset! This may not be the charoset
you are used to, but this recipe is so good and so easy to make, it’s “a little bit of heaven,” as described by my husband and, boy, is he right.
Chag Sameach!
There should be no whole nuts remaining (a mix of large chunks and small crumbs is preferable or finely ground nuts to roll the charoset into balls). Remove nuts from food processor and transfer to a large mixing bowl. 3. Add dates mixture to food processor and pulse until dates just begin to come together into a paste, 2 to 3, and 30-second pulses. Do not be afraid to over process (until smooth). 4. Transfer dates to mixing bowl and combine well with nuts. Stir in pomegranate juice and silan (date syrup) or honey. Serve at room temperature.
Ingredients • 1 cup grape juice or kosher wine (as Manischewitz) • 1½ cup pitted dates, preferably Medjool • ½ cup pitted prunes • 1 tsp. ground cinnamon • ½ tsp. salt • ½ cup pecan halves • ½ cup hazelnuts • 1 Tbsp. pomegranate juice • 3 Tbsp. silan (date syrup) or honey • 1 tsp. mint leaves • Finely ground nuts to roll the charoset balls into (optional) Directions 1. Bring juice/wine to a light simmer on medium heat, then stir in dried dates, prunes and cinnamon. Cook, uncovered, until dates are well hydrated and mixture has reduced to thick syrup, about 15 minutes. Add salt to taste and set aside. 2. In a food processor, roughly chop pecans and hazelnuts in short pulses.
Optional 5. To serve as charoset balls (1220 balls), take a piece of the mixture about the size of a large olive and roll into a ball. 6. Roll the ball in the ground nuts and set aside. 7. Continue with the remaining mixture until all has been used. To store, keep in a cool place, but don’t refrigerate. 8. Decorate with mint leaves.
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