Delicious charoset recipes for your seder table

The best and most delicious charoset recipes from around the web. Read all about this historic dip and when and why we eat it!

I’ve written before about the sad, uninspired Ashkenazi charoset of my youth. I’m a champion of traditional Ashkenazi Jewish food when it’s good, but this greyish, watery goop was anything but.

As an adult, and in charge of my own seder menu, it’s been fun to experiment with new charoset recipes. My family seems to have settled on this gorgeous North African charoset with lemon and pine nuts as our seder favourite. But we do like to try new variations as spreads and dips to enjoy throughout the week of Pesach.

What is charoset?

Charoset is a symbolic food eaten during the Passover seder. It is supposed to remind us of the Nile mud – referred to in the Talmud as cheres, from which the word charoset (or charoses) derives. The mud was used by the Jewish slaves in Egypt as they toiled away on Pharoah’s building projects.

The ancient Rabbinic guidance for making charoset is only that it should be mostly sweet, with a hint of sharpness, and contain some spices. As a result, the ingredients for charoset vary wildly, but typically include nuts and spices. There is often fruit – fresh or dried – for sweetness. Plus some wine, lemon juice or pomegranate molasses to add a little acidity.

Charoset recipes

Based on this guidance, Jewish communities around the world have worked with what was available locally to create their own variations on this seasonal dish. Charoset recipes have evolved over centuries, with family recipes being modified and handed on from generation to generation.

Many Jewish cooks took inspiration for their charoset recipes from the fruits, nuts and spices mentioned in Song of Songs. This includes figs, pomegranates, grapes (raisins), dates and walnuts. Consequently, charoset is one of the most diverse of all traditional Jewish foods!

Charoset – chunky or smooth?

There is also some good-natured debate about the texture and consistency of charoset. Some people insist that to be like mud it must be smooth and mushy. While others say that the ingredients are the important thing, and that a coarsely chopped texture is more appealing to the eater.

In all honesty, there is no right or wrong answer! Just lots of variations and another thing for us to disagree about!

When is charoset eaten?

Charoset is an important part of the Pesach seder – the ritual meal that occurs at the start of the festival. It is one of the items on the Seder Plate, and plays an important role in the proceedings.

At the appropriate time during the seder, participants dip bitter herbs – maror – into the charoset, before making a blessing and eating it. The charoset is also included in the ‘Hillel sandwich‘ which comprises matza, bitter herbs and charoset.

Maimonides instructed that all of the seder’s ritual foods, including leafy greens – karpas – and matza, be dipped into the charoset. Some Yemenite Jews still follow this tradition.

Today, many people enjoy charoset not only as part of their seder, but throughout the week of Pesach as a dip, spread or snack. It has also been included in desserts such as these charoset-stuffed baked apples, charoset ice-cream and charoset cake. There’s even a charoset salad!

The best charoset recipes

Here are some of the best, tastiest, and most interesting charoset recipes from around the web. Why not try them out this Pesach?

1. Lemon and cinnamon charoset

My family’s favourite charoset recipe and the one that always appears on our seder table. So yummy!

2. Apple charoset

A chunky, apple based charoset that makes a delicious Pesach snack.

3. Fig and coconut charoset

Ronnie Fein’s family always makes two types of charoset – their family classic plus something new. This tropical charoset made an appearance a few years ago and is so delicious, it keeps coming back!

4. Small batch charoset

Last year, Renana from Renana’s kitchen found herself making seder for the first time. Since they weren’t having guests, she adjusted her Mom’s classic recipe to make a small batch for her family.

5. Sephardic style haroset bites

Some Sephardic Jews have the tradition of rolling their dried-fruit-rich charoset into balls or truffles, like these haroset bites from May I Have That Recipe.

6. Syrian charoset

Made with dried apricots, this gorgeously bright charoset from Too Good To Passover has a vibrant colour and a sweet, floral flavour.

7. Yemenite haroset

Traditional Yemenite haroset contains plenty of sweet spices, as well as dried fruits and wine.

8. Italian charoset

Including crushed matza alongside flaked almonds, dates and wine, this Italian charoset has a chunky texture and a delicious sweet flavour.

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More Passover recipes and ideas

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• Vegan Pesach Survival Guide
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• Passover recipe archive
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