Moroccans rolls charoset into balls and place individual servings on each plate. That’s what I always remembered in my grandmother’s home, and that’s what I do today. When I first got married, for the first
10 years, my family and I would travel back to Montreal to spend the holiday. When I started making my own Pesach, I called my mother, not knowing what to do or what recipes to use. This is my great grandmother’s authentic charoset recipe, straight from Casablanca.
- 1 cup walnutes (almonds can be substituted)
- 1 green apple, peeled and cubed
- ½ cup pitted dates
- ½ cup raisins
- ½ cup pitted prunes
- 2 teaspoon grape juice
- ½ teaspoon cinnamon
- ½ teaspoon sugar
In the jar of a blender, add the walnuts, apple, dates, raisins, prune, juice, cinnamon, and sugar. Blend to desired consistency. Some prefer their Moroccan charoset more textured and nutty; others prefer to puree more and achieve a smoother consistency.