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Posted By Elana Amsterdam On April 2, 2008 @ 2:09 pm In condiments,dips and spreads | 15 Comments
Jews of Middle Eastern descent (Sephardic) commonly use raisins, figs dates and sesame seeds. In general, Middle Eastern Jews have a far richer culinary tradition than European Jewry and charoset is no exception to this rule. In her Book of Jewish Food, Claudia Roden lists 3 Sephardic versions of charoset and 1 Ashkenazi type. Further, Wikipedia lists 5 variations of Sephardic charoset to one Ashkenazi recipe.
Of course, my version of charoset is a blend of the two traditions –and as always, lower in sugar than the standard fare.
It seems that everyone has their own favorite family recipe for charoset. What’s yours? If you have one, feel free to leave it in the comments section.
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