My grandmother, Bless her Soul, made the most amazing dishes. ¬†Sadly, all the recipes disappeared when she passed away because she would never reveal any of her secrets. ¬†She was born and raised in Egypt and emigrated with the Exodus of the 1950′s.
One dish I remember LOVING as a child was her charoset, a staple of the Passover Seder. ¬†I used to steal the walnuts with some of the sweet dip during the Seder.
My grandmother lived (with my father’s family) in Italy for a while and from my research, I think her charoset recipe is a blend of a traditional Egyptian charoset and a traditional Italian charoset.
It seems fitting since my husband’s parents were both born in Italy.
I don’t have amounts, so these are approximate and then you can adjust based on taste.
- 1 Cup dried dates, chopped
- 1 tablespoon raisins
- one apple (shredded) or 1/3 cup of apple sauce (I think the applesauce gives the charoset the flavour that I remember)
- a bit of sugar (if you’d like it even sweeter)
- a pinch of cinnamon or ground ginger (if you like that flavour)
- a splash (or three!) of sweet wine or grape juice
Put the raisins and the dates into a saucepan with some of the wine (or grape juice) and some water and simmer gently until everything is softened and the liquid is gone. ¬†Add all the ingredients together and blend. ¬†Enjoy!
What charoset recipe do you use? ¬†Was it a traditional recipe in your family (or country)?