Venetian Charoseth (Venetian Charoseth)

This recipe for charoseth comes from the ancient Jewish quarters of Venice. Charoseth is traditional at Passover, a sweet dish to accompany the taste of bitter herbs. Symbolically, it uses fruits from Israel in biblical times.

• 1 cups chestnut paste
• 1/2 pound dates, chopped
• Grated zest of one orange
• 12 ounces dried figs, chopped
• 1/2 cup raisins
• 1/4 cup dried apricots, chopped
• 1 cup chopped walnuts, finely chopped
• 1/2 cup chopped almonds
• 1/2 cup brandy
• Honey to bind

METHOD

Put chestnut paste in bowl and soften with the tines of a fork. Add dried fruits and nuts, and mix well to combine. Pour in brandy and mix well again.

Gradually add honey. Add slowly, stirring between each addition to combine. The honey is to bind, as well as sweeten. If mixture is too hard, add a tablespoon of hot water.

Recipe from www.inmamaskitchen.com

Contributor: Leah Kaplan

back to article on Jewish cooking

top of page