Yemenite Charoset
Submitted by Tallie
Dried figs, apricots, and almonds pulsed with honey, coriander, and sweet wine, then rolled in toasted sesame seeds. This Yemenite charoset brings a rich, fragrant twist to your Passover Seder table.
YIELD
24 servingsPREP
20 minCOOK
0 minREADY
80 minMost folks know Ashkenazi charoset: apples, walnuts, cinnamon, done. But Yemenite charoset? That’s a whole different world of flavor.
This version swaps the familiar for the extraordinary. Dried figs and apricots get pulsed with slivered almonds, then bound together with honey, sweet white wine, ground coriander, and a hit of fresh citrus zest. Rolled into bite-sized balls and coated in toasted sesame seeds, each one is chewy, nutty, and fragrant.
They look stunning arranged on a Seder plate or served in little paper cups, and they hold up well when made a day ahead.
Kitchen Tips
- Chill the mixture for a full hour before rolling. It firms up and becomes much easier to shape.
- If your figs or apricots are very dry, soak them in warm water for 10 minutes and pat dry before processing.
- Toast your sesame seeds in a dry skillet over medium heat, shaking often, until golden. Watch them closely because they go from toasted to burned in seconds.
- For a dramatic presentation, shape the entire mixture into one large pyramid and press sesame seeds into the sides.
Ingredients
Directions
Process almonds and apricots coarsely in food processor.
Transfer to small bowl.
Process figs to fine consistancy.
Stir into almond apricot mixture.
Add coriander, rind, honey and enough white wine to bind ingredients.
Refrigerate for 1 hour.
Roll into balls, 1 inch in diameter, roll in the sesame seeds and place each in miniature paper cups, or shape into a pyramid and press sesame seeds into sides.
Makes about 24 balls.
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