Safta Rachel's Iraqi Charoset

By Amelia Saltsman
April 11, 2016
16 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This charoset is so good and so easy to make: equal amounts date syrup and nuts stirred together and thickened with the “dust” that remains after finely chopping nuts (another reason not to buy pre-chopped nuts). What you get is crunchy deliciousness with a viscosity somewhere between a schmear and a pour.

And there are so many tasty ways to repurpose it after the Seder. It’s divine for breakfast the next day with Greek yogurt, bananas, and/or strawberries, or with a schmear of unhulled tahini on matzah, a sort of Middle Eastern PB&J. For dessert, use it as an accompaniment with a hunk of toasted sponge cake, and maybe a scoop of vanilla ice cream, and crumbled halvah… or forget the cake and have a sundae. Use the charoset as a filling in a chewy almond macaroon sandwich for a Passover-friendly, Iraqi-inspired macaron/alfajore. Stir in a little harissa, and Iraqi charoset becomes a hot-sweet-crunchy condiment for leftover chicken or brisket. Best keep a jar of the stuff handy on your kitchen counter, maybe even all year-round; you never know when you’re going to develop a craving.

Reprinted with permission from The Seasonal Jewish Kitchen © 2015 by Amelia Saltsman, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
Amelia Saltsman

Makes: about 1 cup (12 servings)

  • 3/4 cup (75 grams) pecans, toasted
  • 3/4 cup (255 grams) silan (date syrup)
  1. Chop the nuts into about 1/4-inch (6-millimeter) pieces, chopping some almost to “dust.”
  2. Put the silan in a small bowl and stir in the nuts and dust. You should have a thick honey-like spread.
  3. It can be made 1 day ahead and stored, covered, at room temperature.

More Great Recipes:
Condiment|Sauce|Fruit|Make Ahead|5 Ingredients or Fewer|Passover|Vegan|Gluten-Free