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Charoset from around The World

There is a wide array of recipes for charoset, that mixture of fruit(s) and nuts that resemble the mortar used by Jewish slaves to build the pyramids.  Here are a few favorites:

Moroccan Charoset Balls


1 cup walnuts (almonds can be substituted)
1 peeled and cubed green apple
1/2 cup pitted dates
1/2 cup raisins
1/2 cup pitted prunes
2 tsp grape juice
1/2 tsp cinnamon
1/2 tsp sugar

In a blender or food processor, add all ingredients.  Blend to desired consistency.  Some prefer this charoset to have more texture while others refer a smoother consistency.  Roll the charoset mixture into balls, refrigerate for 1-2 hours, and then place individual balls on each plate.





Hedva's Yemenite Charoset (with thanks to the Jewish Journal online newsmagazine)

1 cup walnuts
1 cup almonds
10 dates, seedless
1/2 cup raisins
1 apple, peeled, cored and diced
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup grape juice or sweet red wine

In a food processor, lightly grind walnuts and almonds. Set aside. Soak dates in water for 1 hour and cut each date into halves. Grind dates, raisins and diced apple in the food processor. Add walnuts, almonds and remaining ingredients. Add the grape juice or sweet wine and mix well.

Sephardic Charoset

1/2 cup pecans chopped
1/2 pound pitted dates
1 1/2 cup raisins
2 peeled apples
1 tsp ground cinnamon
1 tsp ground ginger
1/4 cup orange juice

Put all of the ingredients in a food processor with a steel blade and process until coarsely chopped.



Ashkenazi Charoset

6 grated apples
1 cup finely chopped walnuts
1/2 tsp cinnamon
2-3 tbsp white sugar
1/3 cup sweet red wine

Place the apples and walnuts into a large bowl. Combine the cinnamon and sugar, sprinkle over the apples. Stir in the sweet wine. Serve immediately or refrigerate until serving.









Sabra Haroset (Thank you to Be’chol Lashon’s website for this tasty charoset.

2 peeled and cored apples
6 peeled bananas
1 lemon, juiced
1 orange, juiced
20 pitted dates
1 cup peanuts (switch to another nut, if allergic)
1 cup dry red wine
matzah meal as needed
2 tsp cinnamon
sugar to taste

Put fruit, nuts, cinnamon and sugar into a food processor and blend to a slightly chunky texture. Add wine, lemon juice and orange juice. Then add enough matzah meal to form the consistency that you want.

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Moroccan Haroset Balls.jpg
yemenite charoset.jpg
apple pecan.jpg
ashkenazi haroset.jpg
Sabra banana charoset.jpg
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