Sephardic Charoset Recipe
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Charoset is the ritual food used in the seder that symbolizes the bricks and mortar of the buildings the Israelites were forced to construct for Pharoah. There are many different types of charoset recipes. Ashkenazic charoset is a finely diced combination of apples and walnuts mixed with grape wine or grape juice. Sephardic charoset generally uses dried fruits. In some countries, the Sephardic charoset is shaped into balls or even into little pyramids. This is my favorite Sephardic Charoset recipe, given to me by Mrs. Emita Levy of New York City.


Note: The specific amounts of the dry ingredients are not critical in this recipe, but the proportions are. This recipe yields enough charoset for at least 30 people, depending on the size of the balls.

4–6 oz each: pitted dates, dried figs, dried apricots, white or black raisins
1–2 Macintosh apples, cored, peeled and cut into small pieces
1 cup of walnuts, shelled
Cherry cordial or sweet red kosher wine, kosher for Passover, if possible
Ground cinnamon


  1. Grind walnuts into small pieces.
  2. Grind mixed dried fruits in a Cuisinart in small batches with a little bit of the apples and nuts in each batch.
  3. When done, blend together by hand and moisten as necessary with the cordial or wine.
  4. Roll into balls about the size of a walnut and refrigerate. A few hours before serving, roll the balls in the cinnamon until completely covered and shake off the excess.