Passover Prep: Egyptian Haroset

This past Sunday was supposed to be Mitzvah Day at synagogue.  We gather together and do volunteer projects and community service.  Thatkid and I signed up to bake and package cookies for Holocaust survivors.  So my brilliant plan was to make the cookies with Thatkid and then blog about how amazing they were, sharing the recipe with you.


But with the Covid-19 Pandemic closing schools, businesses, and religious services, we also cancelled Mitzvah Day.  So instead of sharing cookie recipes, I'm going to use these next few weeks to share Passover/Easter recipes.  Especially since we won't be traveling for either this year!

We'll start with the Passover seder, which is especially timely as I just figured out I may be in charge of making my own - for the first time in years!!!!  I really need to get on that menu prep and start buying things as the supermarkets make them available.

One thing I know I'll have is haroset.  Haroset, one of the most traditional Passover foods beside matzoh is a dish made by combining fruit and nuts.  The color and texture is supposed to resemble the mortar used by the Israelites in construction during their time of enslavement in Egypt.   This is one of the big differences between the Sephardic (Mediterranean/Middle Eastern/African) Jews and Ashkenazi (Eastern European) Jews.  I grew up in the Ashkenazi tradition with haroset that never resembled mortar.  Instead, the Ashkenazi haroset is made of grated apples, nuts, red wine, cinnamon, and honey.  It is sweet and light and exceptionally fresh tasting.  It also does not keep all that well.

This Sephardic haroset will definitely last until Passover next month!  Made with dates, raisins, and sugar, it is easy to see the resemblance to mortar.  It is also exceedingly sweet!  I'm excited to try it with horseradish - a necessary combination at a seder.  So sticky and sweet, I also think it would make an excellent filling for a cinnamon roll.  Or a Passover version of a cinnamon roll.

Egyptian Haroset (From Joan Nathan's Jewish Holiday Cookbook)

1 lb raisins

8oz pitted dates

1/4 cup sugar

1/4 cup chopped walnuts or pecans

1. Place the raisins and dates in a bowl with enough water to cover.  Let stand for 1 hour
2. Add the sugar and whirl the mixture in a blender.
3. Transfer to a heavy saucepan and let simmer over low heat until the fruits are cooked and the liquid is absorbed.
4. Remove from the heat and place in a jar.  When cool, sprinkle with chopped nuts.