Charoset Recipes From Around the World

Shake up your seder with these twenty globe-spanning charoset recipes!

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These recipes were compiled by Rabbi Barry Kenter of Greenburgh Hebrew Center, Dobbs Ferry, NY

Greek Charoset

2 cups pitted dates, chopped

½ cup raisins, chopped

½ sweet Passover wine

4 ounces walnuts, ground (¼ cup)

½ teaspoon ground ginger

Place the dates and raisins in a bowl and blend with the wine. Add the walnuts and ginger and blend well.  Shape into a pyramid. Cover with plastic wrap and chill.

Makes 2½  to 3 cups.


Israeli Charoset

2 apples, peeled, cored and chopped.

2 bananas, chopped

Juice and peel of ½ lemon, grated

Juice and peel of ½ orange, grated

15 dates, pitted and chopped

½ ground  pistachio nuts

1 teaspoon cinnamon

¼ cup sweet Passover wine

5 tablespoons matzah meal

Combine the apples, bananas, lemon and orange juice and peels, dates and pistachios and mix well.  Add the cinnamon, wine and matzah meal and blend thoroughly.

Makes 3½  cups.


Italian Charoset

2 apples, unpeeled, cored and coarsely chopped

6 dates, finely chopped

1 hard-boiled egg, finely chopped

½ cup chopped almonds

¼ cup finely chopped walnuts

¼ cup raisins, finely chopped

Juice of one lemon

1-2 tablespoons matzah meal

Combine the apples, dates, egg, almonds, walnuts and raisins and blend thoroughly. Add the lemon juice and enough matzah meal to bind the mixture. Mound the charoset in a bowl or roll into one-inch balls and arrange on a plate.

Makes 2 ½ cups or 20 balls.


Persian Charoset

1 unpeeled pear, cored and finely chopped

1 unpeeled apple, cored and finely chopped

1 cup finely chopped walnuts

1 cup finely chopped almonds

1 cup finely chopped hazelnuts (filberts)

1 cup finely chopped pistachio nuts

1 cup chopped dates

1 cup chopped raisins

2  teaspoons ginger

2 teaspoons cinnamon

2 tablespoons apple cider vinegar

1-2 tablespoons sweet Passover wine

Combine the pear, apple, walnuts, almonds, hazelnuts, pistachio nuts, dates, and raisins. Mix well. Add the ginger, cinnamon, vinegar and enough wine to bind the mixture. Transfer to a platter and shape into a pyramid. Cover with plastic wrap and chill well.

Makes 5 cups.


Sephardic Charoset

½ cup dates, pitted

2 cups apples, peeled, cored, and thinly sliced

½ cup dried apricots

½ cup chopped walnuts

In a medium saucepan, combine the dates, apples and dried apricots. Add water to cover.  Over high heat, bring the mixture to a boil, lower the heat and simmer until the mixture is tender enough to mash with a fork. Place the mixture in a processor and process, turning on and off until the mixture is blended. Do not puree. Just before serving, fold in the walnuts.  Makes 2 ½ cups.


Turkish Charoset

½ cup pitted dates

½ cup dried apricots

2 cups peeled, cored, and sliced applies

Juice of 1 lemon

1 cup chopped walnuts

In a small saucepan, combine the dates, apricots, apples, lemon juice and water to cover.  Cook until tender, about 10-15 minutes. Drain and mash with a fork, blending thoroughly.  Mix in the walnuts. Spoon into serving bowl or roll into balls.

Makes about 2 cups or 24 balls.


Yemenite Charoset

1 cup pitted, chopped dates

½ cup chopped dried figs

1/3 cup sweet Passover wine

3 tablespoons sesame seeds

1 teaspoon ground ginger

Pinch of coriander

1 small red chili pepper, seeded and minced, or a pinch of cayenne

2 tablespoons matzah meal

In a large bowl, combine the dates, figs and wine.  Add the sesame seeds, ginger, chili pepper, and matzah meal and blend thoroughly.  Roll into one-inch balls or serve in bowl.  Makes about 1½ cups or 12 balls.


Komitini Charoset

1 cup black currants, finely chopped

1 cup raisins, finely chopped

1 cup dates, finely chopped, then mashed

Sweet red wine

Chop all the ingredients as fine as possible. Mash them into a paste in a mortar and moisten as necessary with the red wine.

Makes 3 cups.


Ionnina Charoset

1 cup black currants, finely chopped

1 cup raisins, finely chopped

1 cup almonds, finely chopped

½ cup walnuts, finely chopped

½ pine nuts

Cinnamon and ground cloves to taste

Sweet red wine.

Chop and then mash in a mortar and the currants and raisins. Mix in the walnuts and whole pine nuts. Add cinnamon and cloves to taste. Moisten well with the wine to make a thick paste.

Makes 3 cups.


Central European Charoset

2 apples, unpeeled, cored and finely chopped

1 cup finely chopped walnuts

2 tablespoons honey

1 teaspoon cinnamon

¼ cup sweet Passover wine

Combine the apples, walnuts, honey, and cinnamon in a bowl and mix well. Add enough wine to bind the mixture. Serve in a bowl or roll into one-inch balls and arrange on a plate.

Makes 2½ cups.


California Charoset (With thanks to Edna Schrank, Congregation Beth Shalom, Northbrook, IL)

1 large avocado, peeled and diced

juice of ½ lemon or lime

½ cup sliced almonds

1/3 cup raisins

4 pitted dates

2 figs or apricots (use more if using apricots)

1 whole orange peeled, sectioned

Toss the avocado and lemon juice in a bowl.  Set aside. In a processor or blender, place the almonds, raisins, dates, and figs. Process until coarsely chopped.  Add the orange sections and process briefly to combine. Add the avocado and process for 1 or 2 seconds more.  Transfer the mixture to a glass bowl.  Cover with plastic wrap and store in the refrigerator.

Makes 3 cups.


These recipes are from the Southern New Jersey Branch Women’s Seder Haggadah (2004)

Moroccan Charoset

2 cup walnuts, chopped

20 pieces dried apricots, pitted and chopped

1 cup almonds, chopped

¼ cup grape juice

25 dates, pitted and chopped


Mix everything together except cinnamon. Add grape juice to make a smooth paste.  Roll into 1 inch balls and sprinkle with cinnamon.


Ashkenazic Charoset

6 apples, chopped (peel if desired)

½ teaspoon cinnamon

½ cup walnuts, chopped

1 tablespoon grape juice

2 tablespoon honey

Mix everything together.


Yemenite Charoset

9 ounces sesame seeds

2¼ pounds pitted dates

1 pound raisins

1 cup chopped almonds

1 cup chopped walnuts

4 teaspoon cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon ground cardamom

salt to taste

water as needed

Toast sesame seeds over medium flame, stirring frequently until evenly brown. Add sesame seeds to other ingredients in a large pot. Add enough water so that mixture resembles preserves. Cook over low flame for 15 minutes, chill.


Indian Charoset

1 cup almonds, coarsely chopped

1 cup walnuts, coarsely chopped

1 cup raisins, coarsely chopped

2 apples, coarsely chopped (peel if desired)

2 bananas, mashed

2 cup grape juice

Combine all ingredients


Italian Charoset

2 cup dates, chopped and pitted

½ tablespoon cinnamon

3 large apples, chopped (peel if desired)

2 large bananas, mashed

1 orange, chopped

½ cup grape juice

1 cup walnuts

1 tablespoon lemon juice

1/8 teaspoon ground clove

matzah  meal

Put dates, apples, and orange in a bowl. Add bananas. Add the grape juice and spices.  Add matzah meal to make a paste.


Egyptian Charoset

1 pound raisins

8 ounces pitted dates

2 cup water

¼ cup sugar

¼ cup chopped walnuts or pecans

Place raisins and dates in enough water to cover. Let stand for one hour. Add sugar and blend mixture in a blender or food processor. Transfer mixture to a saucepan and simmer over low heat until liquid is absorbed (about 20 minutes). Remove from heat and place in jar. When cool, sprinkle with nuts.


Venetian Charoset

1½ cup chestnut paste

10 ounces chopped dates

12 ounces chopped figs

2 tablespoons poppy seeds

1½ cup chopped walnuts

1½ cup chopped almonds

½ cup pine nuts

grated rind of one orange

½ cup raisins

¼ cup chopped apricots

½ cup brandy


Combine all ingredients, gradually adding just enough brandy and honey to bind the mixture.


Surinam Charoset

8 oz. unsweetened coconut

8 oz. chopped walnuts

¼ cup sugar

1 tablespoon cinnamon

8 ounces raisins

8 ounces dried apples

8 ounces dried apricots

8 ounces dried pears

4 ounces cherry jam

sweet red wine

Combine everything except the jam and wine in a large, heavy pot. Add water to cover. Simmer over low heat and stir occasionally with a wooden spoon. Add small amounts of water periodically so mix does not stick to pot. Cook at least 90 minutes. Stir in cherry jam. Let cool. Add enough wine to be absorbed.


Egyptian Charoset (From Jacques & Denies Telio)

8 ounces pitted dates

8 ounces raisins


2 tablespoons sugar

2 tablespoons sweet kosher  concord wine for each cup of charoset

Chopped walnuts

Place  rinsed dates and raisins in saucepan and cover with water. Soak overnight. Cover pan and simmer till very soft and mushy. Add more water if needed, to avoid scorching. Cool the mixture. Put it in a food mill and strain it. Discard skins.The mixture should be quite thick (thicker than ketchup). Add sugar and simmer for 15 minutes, while stirring. To serve, take one cup add 2 sweet wine, mix well. Sprinkle top with chopped walnuts.