Harosset is much more than just an element of the Passover meal: it's a bridge between generations, an ode to traditions that transcend time. This Algerian recipe, passed down from parents and enriched by the love of those who prepare it each year, is a true celebration of time-honored flavors. With its notes of walnuts, hazelnuts, and dates coated in grape juice, it symbolizes the mortar of bricks, but above all, it tastes like the fruit of boundless affection.
Practical information
Preparation time: 20 minutes
Cooking time: No cooking required
Estimated calories: approximately 380 kcal per serving
Estimated average price: approximately 85 ₪ for the recipe
Ingredients
- 150 g of walnut kernels
- 150g of unsalted, skinless, roasted hazelnuts
- 1 jar of pureed dates
- 150g of chopped whole almonds
- 1/2 liter of grape juice (or more as needed)
Preparation steps
- Finely chop all the dried fruit: walnut kernels, roasted hazelnuts and whole almonds.
- Incorporate the date puree into this dry mixture.
- Gradually pour in the grape juice and mix until you obtain a smooth, well-bound puree. Adjust the amount of juice according to the desired consistency.
- Enjoy this harosset with matzah during the Passover Seder.
You can prepare your harosset a few days before the Seder: it keeps well in the refrigerator and its flavors will be even more harmonious. For an even creamier texture, feel free to add a little more grape juice if you have some on hand.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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