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North Africa / Sauces & condiments
Wikibooks
Charoset (Maghrebi)
Maghrebi charoset is a variety of charoset served during the Jewish celebration of Passover by Jews from Northwest Africa. Serve as part of the seder. The northwest African tradition uses bitter greens such as endive rather than horseradish with the Charoseth.
Ingredients
ScaleNo serving count in the source — scale by factor
- white raisins1 1/2 cup
- dried apricots or dried peaches, or dried peaches, chopped1/2 cup
- oranges, juiced2
- almonds, chopped1/4 cup
- cinnamon1 tsp
- ginger, preferably freshly-grated1 tsp
- honey2 tbsp
- matzo meal2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Soak dried fruit in juice until plumped.
Mash reconstituted fruit with almond and spices to get a mortar-like texture.
Adjust texture with matsoh meal and if needed, sweeten with honey.
Region evidence: place name in title — Title: “Maghrebi” in “Charoset (Maghrebi)”
