Haroseth—a thick condiment of fruit, nuts, and wine—symbolizes the mortar the Israelites used in Egypt. Roberts’s particular mix of almonds, pistachios, dates, and dried apricots, reflective of the Middle East, is outstanding (note that we prefer the sweet-tart complexity of California/Pacific apricots to the bland sweetness of Turkish ones). Enjoy leftover haroseth slathered on matzos or crackers; we discovered it’s great with Manchego cheese as well. View more of our favorite recipes from this issue, and learn the story behind this dish in our series The Recipe.
2/3cupwhole almonds with skin, toasted (see Tips) and cooled
1(3- by 1/2-inch) strip orange zest, finely chopped (1 tsp)
1/4teaspooncinnamon
1/4teaspoonground cardamom
1/4teaspooncayenne
Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.
Cooks’ notes:
If dried fruit isn’t soft, soak in boiling-hot water 10 minutes. Drain and pat dry before proceeding.
Haroseth can be made 2 days ahead and kept in an airtight container at room temperature.
Inspired by many diverse Sephardic traditions, this magnificent Passover dinner takes a tour through the vibrant, soulful foods of the Mediterranean and the Middle East.
