Slightly Spicy Sephardi Charoset
https://wholesale.questcollection.com/blog/slightly-spicy-sephardi-charoset
https://questcollection.com/image/catalog/blogs/shephardi-charoset/shephardi_charoset.jpg
PT30M
10
1 ounce Dried apricots, chopped
1 ounce Dark raisins, cut in half
1 ounce Yellow raisins, cut in half
1 ounce Dried, pitted dates, chopped
1 ounce Dried figs, chopped
1 ounce Pistachios, preferably dry roasted
1 ounce Walnuts, chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/3 teaspoon cumin
2-3 twists of freshly ground pepper
4 tablespoons hot liquid
Quest Collection
The Sephardi originate from Spain, North Africa, the Middle East, Egypt, and Turkey; the root of “Sephardi” means “Spain” in Hebrew. Their cuisine was influenced by Spanish and Mediterranean cuisines (i.e. shakshuka and hummus) and was developed in a sunnier climate than Ashkenazi making it generally lighter, healthier, and more colorful than that of the Ashkenazi. Staples of Sephardi cuisine are salads, stuffed vegetables and vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, chickpeas, and lamb. Another interesting difference in the Sephardi tradition in relation to food is that they eat rice and legumes during Passover whereas other Jewish ethnic groups do not.
Recipe, Sephardi, Passover dishes,
Mix the dried fruit and nuts (all chopped) together in a bowl.Heat the liquid and add it to the fruit and nut mixture. Let the charoset sit for a few minutes until the fruit absorbs the liquid.Mix again and drain off excess liquid if any or add more if required.*Original recipe: https://motherwouldknow.com/sephardic-charoset/
5
1
Ingredients
- 1 ounce (scant ¼ cup) of Dried apricots, chopped
- 1 ounce (scant ¼ cup) of Dark raisins, cut in half
- 1 ounce (scant ¼ cup) of Yellow raisins, cut in half
- 1 ounce (scant ¼ cup) of Dried, pitted dates, chopped
- 1 ounce (scant ¼ cup) of Dried figs, chopped
- 1 ounce (scant ¼ cup) of Pistachios, preferably dry roasted
- 1 ounce (scant ¼ cup) of Walnuts, chopped
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- ⅛ teaspoon cumin
- 2-3 twists of freshly ground pepper (optional)
- About 4 tablespoons (¼ cup) hot liquid (sweet red wine like Manischevitz or grape or apple juice), added by tablespoonful
Instructions
- Mix the dried fruit and nuts (all chopped) together in a bowl.
- Heat the liquid and add it to the fruit and nut mixture. Let the charoset sit for a few minutes until the fruit absorbs the liquid.
- Mix again and drain off excess liquid if any or add more if required.
*Original recipe: https://motherwouldknow.com/sephardic-charoset/
