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Harosset (charoset): recipe illustration
Holidays & entertaining

Harosset (charoset)

A sweet preparation of apples, nuts and wine, eaten at the Jewish Passover meal. It symbolises the mortar the Hebrews used in Egypt, and its texture varies by tradition: Ashkenazi versions are more grated, Sephardic ones more paste-like.

  • 20 min
  • 8 servings
  • Medium
  • Moderate

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Ingredients

Ingredients

Liant

Spices & seasoning

Optional extras

On the side

Nutrition facts

274 kcal per serving

Protein
5.2 g
Carbohydrates
16.8 g
of which sugars
13.7 g
Fat
19.2 g
of which saturated fat
1.8 g
Fiber
4.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel and core the apples, then grate them finely on a coarse grater.
  2. Dry-toast the walnuts and almonds in a pan for 3 minutes, then chop them roughly.
  3. In a bowl, mix the grated apples with the lemon juice to keep them from browning.
  4. Add the nuts and raisins, then the cinnamon and clove.
  5. Stir in the honey and sweet wine, mixing well to get a moist, sticky paste.
  6. Taste and adjust the sweetness or spices to your liking.
  7. Cover and keep in the fridge until serving, ideally a few hours ahead.

Variations and tips

Sephardic version. Roughly blend apples, dates and nuts for a thicker, spreadable paste.

Without honey. Sweeten the mixture with maple syrup or blended dates.

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Original Ecomely recipe.