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Persian Charoset (Haleg)


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Persian Charoset (Haleg)


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Persian Charoset (Haleg)

Persian charoset (Haleg) is fabulous! Traditional, charoset symbolizes the mortar used by the Hebrews back in Egypt. This is my mother-in-law's charoset recipe.


  • Ready Time : 0 min



  • 1 (6-ounce) package ground walnuts (1 1/2 cups)
  • 1 (6-ounce) package ground almonds (1 11/2 cups)
  • 1/2 cup pistachio nut meats, ground
  • 1 cup date paste
  • 1/2 cup raisins, ground
  • 1/2 cup grape juice
  • 1 banana, peeled and ground
  • 1 apple, peeled and ground
  • 2 tablespoons charoset spice


Grind together all the ingredients that do not come already ground.  Combine very well.

Tricks of the trade:

I buy already ground walnuts and almonds to make my life easier.  I also purchase date paste so I don’t have to grind that either.  These are easily available kosher-for-Passover at many kosher groceries.  The rest of the ingredients I process together into a wet paste similar in texture to chummus.  Charoset spice is made by Sadaf and you can get it online; or simply mix equal parts of cardamom, ginger, and cinnamon.  Keep haleg refrigerated and if it gets too thick, thin it with grape juice or even sweet wine to give it a grown up twist!


About Reyna Simnegar


Reyna was born in Venezuela and moved to the US in 1995 to pursue her degree in Interior Design at UCLA. When Sammy, her future husband moved to NY to attend graduate school, she moved there to be closer to him. Before Reyna left Los Angeles, Sammy's mother, who was afraid Sammy would starve in NY without authentic Persian food, taught her the intimate secrets of Persian cuisine so she could cook for Sammy. (This was a super investment for Sammy's mom, because it obviated the need to FedEx frozen Persian food to NY!) She lives with her husband and five lively boys in Boston, MA.




2 Responses to Persian Charoset (Haleg)

  1. Persian haligh is very special. Note however, that each woman from each city will have her own way to make it. My family adds much more dried fruits (of all sorts) to soak in wine for 24 hours before prep, no banana whatsoever, and also some ginger and black pepper, of all things.

  2. This looks very good and I love making alternative (to Ashkenaz) charoset. What is date paste & where would I find it. Also, thanks to Bazmeh for the information.
    Kol Toov,

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