Yemenite Charoset
Yemenite charoset is a dense, spiced fruit and nut paste made for dipping matzah at the Passover table. Dates, raisins and figs supply the sweetness, while sesame seeds, cumin, black pepper, ginger and cardamom push it well away from the apple and walnut versions many people know. Pounding the dry ingredients first and kneading everything by hand gives it a thick, rough texture, and a splash of wine loosens each portion.
Instructions
Finely chop the dates, raisins and figs. If you are using date spread, there is no need to chop the dates.
Pound each of the other ingredients separately in a mortar and pestle, keeping the fruits out of the mortar. This covers the nuts, sesame seeds, spices and cardamom seeds.
Combine the pounded dry ingredients, meaning the walnuts, almonds, sesame seeds and spices, in one bowl and stir them together.
In a second bowl, combine the wet ingredients, meaning the chopped raisins, dates and figs.
Tip both mixtures into a large bowl and work them together with your hands and fingers until evenly combined.
To serve at Passover, portion the charoset into small dishes for each diner. Add a dash of sweet red wine, grape juice or vinegar to each dish shortly before dipping the matzah.
Make it personal.
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