Moroccan Charoset

Moroccan Charoseth

Dates, walnuts and cloves give this charoset its deep color and thick consistency. We love the delicious tangy flavor and smooth texture. It is so rich with the flavor of the dates and cloves. This may be our favorite charoset. Make extra for wonderful leftover after the Seder!

Explore our other international charoset recipes here!

History:
Moroccan Jews are the descendants of an ancient Jewish community. Jews in Morocco date back from well before the Diaspora and the Spanish Inquisition. Just before the founding of Israel in 1948, there were about 250,000 to 350,000 Jews in Morocco, then the largest Jewish community in the Muslim world. Fewer than 2,500 Jews remain today.

Makes approximately 3 cups

Ingredients

  • 1 lb dates, pitted and chopped (about 3 cups)
  • 1½ cups sweet red Kosher wine, such as Manischewitz
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 cup walnuts, coarsely chopped

Instructions

  1. Put the dates in a pan with the wine, cinnamon, and cloves and simmer, stirring occasionally, until you have a soft paste (about 5 minutes). Pulse in a food processor if you want a smoother texture.
  2. Let it cool and stir in the walnuts.

Notes

Variation: A Libyan version is flavored with ground ginger, nutmeg, and cloves: ¼ tsp of each.

7 Comments

Yvonne Frietze- Gonzales

I have copied all of the different charosets. I especially loved the history of the Jews, as they moved, forced to move and migrated from country to country. It has given me a better picture of the Diaspora and how they were so resilient in adopting traditional foods, snd culture, but never their identity or faith.

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Aviva

A friend introduced me to it in 97, real life changer. I pretty much just eat it out of the bowl. Occasionally I’ll use a spoon. So good.

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Saul Mollock

Charoset is placed on the seder plate along with other symbolic foods. During the seder, which features the retelling of the Exodus story from Egypt at the dinner table, the bitter herbs (maror) are dipped into the charoset and then eaten. This might explain why ​in some Jewish traditions charoset is more like a paste or a dip than a chunky fruit-and-nut salad.

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DK

Made this for a large family Seder and it is absolutely delicious! It has a depth and richness that even pairs well with the more traditional apple charoset we typically make. We have nut allergies in our family, so i excluded the walnuts – but it was still great and I will definitely make this again.

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