Seven stunning charoset recipes for Pesach

My recipe for charoset truffles has the flavour of the Eastern European version. Added apricots mean it has a texture that allows it to be rolled into Sephardi style truffle balls. Brilliant for Pesach snacking.   

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3. Meeting in the middle:

Paula Shoyer’s Middle Eastern-inspired recipe uses dried figs and dates as well as plenty of spices and juicy apples for a hybrid Sephardi Ashkenazi vibe. She leaves it chunky – to it will be great dolloped onto yoghurt for Pesach breakfasts. 

Sephardi Jewish charosetPhoto: Natalie Seef

4. Lockdown love:
Natalie Seef shared her Doda Ilana’s Persian recipe during lockdown. For a self-isolating Seef it was a flavour of the familiar that helped when Israel – where she calls home – was fighting Coronavirus. It blends three different types of nuts with dates and pomegranate for a super smooth texture. (Make sure to start soaking the dates the night before this is not a last minute recipe.) 

Photo: Penny De Los Santos[Missing Credit]

5. Spiced up Seder:
These Sephardi style charoset balls from home cook Rinat Tzadok were shared by Naama Shefi, founder of the Jewish Food Society in her fabulous book, The Jewish Holiday Table (Artisan Books). They are a blend of Yemenite and Moroccan tradition with cardamom and cinnamon give the dried fruits and nuts a lovely flavour of the shuk. 

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6. Roman holiday:

Silvia Nacamulli has also shared a recipe she grew up with in Rome. It’s very similar in style to an Eastern European recipe, but hazelnuts, blood orange juice and Marsala give it an touch of Italy.

Photo: Inbal Bar-Oz[Missing Credit]

7. Sephardi style: 

Fabienne Viner-Luzzato’s delicious rolled charoset energy balls are packed with orange zest, dates and walnuts that pack a huge flavour punch. Roll them in different types of ground nuts or in cinnamon for a spectacular display that will take your Seder table up a notch or three.