Syrian Charoset with Apricots, Orange Blossom Water and Almonds

Charoset_Apricot_Syrian_BlogOne of the most popular dishes on the Seder table is charoset, the fruity spread used to symbolize the sweetness of our ancestors’ freedom from slavery. In every Jewish culture there is a charoset that reflects the unique ingredients of the region. While the most traditional charoset that Ashkenazim (Germanic and other Eastern European Jews) prepare consists of finely chopped apples, walnuts, wine, cinnamon, and some sugar, most Middle Eastern and Mediterranean communities use dried dates as their base, adding other dried fruit (such as raisins and figs), along with varying spices and nuts. The charoset takes center stage on he Seder plate, and is the dish where one can be most creative. Below is my recipe for a Syrian charoset that uses dried apricots in place of the usual dates in most Middle Eastern charosets (in Syria they also do a charoset with dates sometimes mixed with the apricots). The orange color of the apricots really brightens up the Seder plate and table, and the sweet-tart flavor is especially nice if you find pure dates to be too sweet.


Syrian Charoset with Apricots, Orange Blossom Water and Almonds
(Yield: Serves 8 to 10 / Makes 2 Cups)

For Charoset:
2 cups whole Turkish dried apricots
½ cup orange juice
¾ cup hot water
2 tablespoons coconut sugar or unrefined whole cane sugar
3 tablespoons freshly squeezed lemon juice
2 to 3 teaspoons orange blossom water
¼ cup shelled, unsalted pistachios or whole blanched almonds, coarsely chopped

For Serving:
2 tablespoons shelled, unsalted pistachios, or whole blanched almonds,
slivered or finely ground in the food processor

1. Combine apricots, orange juice, water, and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until apricots are very soft and mushy, 30 to 40 minutes. (Make sure to stir every 5 to 10 minutes to prevent burning.)

2. Pour hot apricot mixture into a food processor and add the lemon juice and orange blossom water. Pulse 1 to 2 minutes until a smooth paste. Scoop out into a medium sized bowl and mix in the chopped nuts by hand. Cool to room temperature.

3. Serve charoset at room temperature in a small, decorative bowl garnished with the pistachios
or almonds.

©Jennifer Felicia Abadi:  www.TooGoodToPassover.com / jabadi@FistfulofLentils.com

Advertisements

Tagged: , , , , , , ,

Please Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Seder

A Simple Passover Haggadah

Eshkol HaKofer

Sephardic Passover Dishes and Memories, from India to Italy!

too GOOD to PASSOVER

Sephardic Passover Dishes and Memories, from India to Italy!

In my Iraqi Kitchen: Recipes, History and Culture, by Nawal Nasrallah

Sephardic Passover Dishes and Memories, from India to Italy!

Bendichas Manos

a blog about living, cooking and caring in the Ladino tradition

KOSHER LIKE ME

COMING SOON

my madeleine

Sephardic Passover Dishes and Memories, from India to Italy!

A Kosher Christmas

'Tis the Season to be Jewish

SEPHARDIC FOOD

Exploring and celebrating Judeo-Spanish culinary heritage

%d bloggers like this: