Charoset, haroset, or charoises (Hebrew: חֲרֽוֹסֶת [ḥărōset]) is a sweet, dim shaded glue made of products of the soil eaten at the Passover Seder. As per the Talmud its tone and surface are intended to review mortar (or mud used to make adobe blocks) which the Israelites utilized when they were oppressed in Ancient Egypt as referenced in Tractate Pesahim (page 116a) of the Talmud, which says ” The word charoset comes from the Hebrew word cheres (חרס, “mud”).
Charoset is one of the representative food sources on the Passover Seder Plate. In the wake of presenting the endowments, and eating first maror dunked in charoset and afterward a matzah “Hillel sandwich” (with two matzot) joining charoset and maror, individuals frequently eat the rest of on matzah.
There are numerous plans for charoset. Many incorporate at minimum a portion of the foods grown from the ground referenced in the Song of Songs: apples 2-3, figs 2-13, pomegranates 4-3, grapes 2-15, pecans 6-11, dates 7-7 with the expansion of wine 1-2, saffron 4-14 and cinnamon 4-14. As per Jonathan Brumberg-Kraus “the impact of Persian culinary inclinations on Jews living in the archaic Islamic domains likely built up this ‘Melody of Songs’ flavor profile.
The flavors utilized change among societies; Yemenites use cloves and pepper, while American Jews ordinarily use cinnamon. In Italy, Venetian Jews have been known to add chestnuts and pine nuts. Halek is a variety made by Persian Jews utilizing dates rather than apples. Privately developed blueberries are added to the conventional recipe in Maine.
Sephardi charoset is a glue made of raisins, figs and dates.
Egyptian Jews make it from dates, raisins, pecans, cinnamon, and new wine.
Greek and Turkish Jews use apples, dates, cleaved almonds, and wine. Italian Jews add chestnuts.
Suriname Jews add coconut.
Iraqi Jews make it from a combination of dates and nuts.
Yihye Bashiri (seventeenth hundred years) portrayed how the charoset was made in Yemen:
They take figs or raisins or dates, and pound them into the consistency of mixture. They then, at that point, put vinegar thereto, and add flavors. Some there are who put ground sesame seeds into this admixture. The evening of the Passover, an individual is expected to put in that entire flavors that poor person been ground; either a few seeds of valerian (Arabic: sunbul), or branches of marjoram [alternatively: wild thyme ] (Arabic: za’tar), or exquisite (Arabic: hasha), or things like them, so it will look like straw in mortar-in recognition of that thing by which our dads were oppressed in Egypt, seeing that it resembles unto blocks and straw.
In Yemenite Jewish custom, the charoset is additionally called dukeh (Hebrew: דוכה), a name likewise alluded to as such in the Jerusalem Talmud.
Not all Jews utilize the term charoset. A portion of the Jews of the Middle East rather utilize the expression “halegh”. The beginning of halegh isn’t clear. Rav Saadia Gaon utilizes the word and properties it to a sort of pecan that was a compulsory fixing in the readiness of the halegh.
Portions of the Jewish Diaspora in Iran have a practice of remembering 40 unique elements for the halegh. The number 40 means the 40 years of meandering in the desert.
Eastern European (or Ashkenazi) charoset is produced using cleaved pecans and apples, flavored with cinnamon and sweet red wine. Honey or sugar might be added as a sugar and folio. The combination isn’t cooked.
- Pinch kosher salt
- 1/4 tsp ground cinnamon
- 1/2 tsp lemon zest
- 1/4 tbsp honey
- 1/8 cup sweet red wine, such as Manischewitz
- 1/8 cup golden raisins
- 1/2 cup toasted walnuts, roughly chopped
- 1.5 medium apples, such as Fuji or Honeycrisp, peeled and finely diced
- Join all fixings in a medium bowl and mix to consolidate. Let sit 30 minutes prior to serving.