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Algerian Haroset Recipe

Experience the vibrant flavors of the Southern Mediterranean with this authentic Algerian Haroset recipe, inspired by Joyce Goldstein's "Saffron Shores." This easy-to-make Passover side dish, traditionally used on the Seder plate, offers a unique twist on a classic. Its sweet and spicy notes perfectly complement the Seder meal, reminding us of the mortar used by our ancestors. Prepare to be amazed by this simple yet flavorful culinary journey!

Prep Time 10 mins
Cook Time 5 mins
Calories 192.8 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Algerian Haroset

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Algerian Haroset

How to Make Algerian Haroset

  1. Combine 1 cup pitted dates, 1/2 cup walnuts, 1/4 cup grated apple, 2 tablespoons sweet red wine, 1 tablespoon orange zest, 1 teaspoon ground cinnamon, and a pinch of ground cloves in a food processor.
  2. Pulse until a thick paste forms, scraping down the sides as needed. The consistency should be slightly coarse, not completely smooth.
  3. Roll the haroset into walnut-sized balls (approximately 1 inch in diameter).
  4. Serve immediately or chill for later. Enjoy as part of your Passover Seder or as a delicious accompaniment to other dishes.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

141g

Fat

0g

Carbs

15g

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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Jams And Preserves Jewish Sephardi Condiments Etc Fruit Asian Middle Eastern Easy Beginner Cook Holiday Event Kosher Dietary Passover 3 Steps Or Less