Charoset (Maghrebi)
Maghrebi charoset is a Passover seder paste made from dried fruit, almonds and orange juice, as prepared by Jewish families from northwest Africa. White raisins and dried apricots or peaches soak in fresh orange juice, then get mashed with cinnamon and ginger into a thick, mortar-like spread. Fresh ginger gives it warmth, and honey is added only if needed. Traditionally it is paired with bitter endive rather than horseradish.
Instructions
Put the white raisins and the chopped dried apricots or peaches in a bowl and pour the orange juice over them. Leave them to soak until the fruit is plump and has taken up much of the juice.
Add the chopped almonds, cinnamon and ginger to the soaked fruit. Mash everything together until the mixture is thick and sticky, with a texture like mortar.
Stir in the matsoh meal to firm up the mixture if it is too loose. Taste it, and add the honey if it needs more sweetness.
Serve it as part of the seder plate, alongside bitter greens such as endive in place of horseradish.
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