Turkish Style Charoset

Jennifer Abadi’s Turkish Style Harósi 

Jennifer Abadi is a Sephardic/Judeo-Arabic cooking instructor, cookbook writer, and recipe preserver.  She is putting the finishing touches on her second cookbook focusing on Middle Eastern & Sephardic recipes from India to Italy.  Jennifer’s blog is the aptly named TooGoodToPassover.com

The stories that my grandmother Fritzie shared with me while cooking became as much a part of the experience as the cooking itself, culminating in my cookbook-memoire, A Fistful of Lentils. A labor of love from beginning to end, I hope that this cookbook serves as a torch holder of a remarkable culture that has clung to its origins with pride and tenacity over thousands of miles and many years, and that its recipes will continue to be preserved and appreciated by both present and future generations.

Apple-Date Charoset with Walnuts, Almonds, Pine Nuts, and Sweet WineYield: Serves 8 / Makes about 2 cups

8-ounce red apple, peeled, rinsed, cored, and cut into 1/2-inch cubes (about 11/2 cups cubed)

8 ounces Medjool or regular dates, pitted and coarsely chopped
2 cups water
1/4 cup pine nuts, dry toasted in a small skillet, cooled, and finely chopped
1/4 cup dry roasted or raw almonds, finely chopped
1/3 cup walnuts2 tablespoons sweet kosher wine or cider vinegar
  1. Combine apples, dates, and water in a medium saucepan and bring to a boil over high heat.
  2. Reduce to a medium-low, stirring every 10 minutes to prevent burning.
  3. Simmer for 30 minutes until mixture has thickened like a chunky compote. (Note: Dates will break down while apples with retain some shape.)
  4. Remove from heat and combine with remaining ingredients in a medium bowl.
  5. Chill until ready to serve.
  6. About 45 minutes before Seder, scoop into small decorative bowls and bring to room temperature before serving.
  7. Store leftovers in an air-tight container in the refrigerator for up to 4 days.

Find this recipe, and others, at Jennifer.Abadi.com.

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