Jerusalem Haroset

Israeli Recipes in Translation

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I am excited to introduce a new series I’ll be bringing you each month: Israeli Recipes in Translation. I am always seeking different ways to connect to Israel, and for me, discovering healthy recipes made in real Israeli homes is a natural way to do this.

This is important because, if you don’t speak Hebrew, you’re missing out on the incredible recipes created and shared in Israel. Israeli food is more than just nourishment—it’s a reflection of history, tradition, and the diverse communities that call Israel home. Yet, so much of this culinary richness remains inaccessible to those of us in the diaspora. I want to change that.

By translating and sharing these recipes, I hope to bridge the gap—so we can all take part in the conversation, celebrate Israeli food culture, and bring these flavors into our own kitchens.

I will introduce each recipe with a bit of background—what season or holiday the dish is eaten on, what ethnic group or groups make this particular dish, and sometimes, like here, a personal story of how this recipe came to be made at the table of a particular author.

As always, I’d love to hear any suggestions or feedback you have!

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And to begin: Jerusalem Haroset, recipe and photos shared by Efrat Lichtenstadt.

Haroset (also spelled Charoset) is an important and constant part of the traditional Seder plate of Passover. It symbolizes the mortar the Israelite slaves used to build for Pharaoh. The ingredients used in making haroset vary from community to community. Ashkenazi Jews (of European descent) use apples, walnuts, and cinnamon in theirs. Sephardi Jews (literally meaning Jews from Spain, but an umbrella term that includes Jews from Middle Eastern and North African countries) make theirs with dates, nuts, sometimes raisins or oranges, and usually a wider range of spices.

This recipe combines the two traditions, making it, as the recipe’s author says, a wonderful Jerusalem experience.

Ilan's wonderful haroset comes from the website So What Do You Do All Day?—the food blog of Efrat Lichtenstadt—and opens with a touching story of how this haroset became a permanent part of her family’s Seder table, even though it was not passed down by blood relatives. Efrat encourages readers to make their family’s traditional haroset but to consider giving this one a guest spot on their Seder table.

Ilan's Wonderful Haroset

From a Recipe He Received From Mrs. Levy

Fifty years ago

Every year, the evening before the Seder,

the famous Mrs. Levy

of Keren Kayemet Street in Jerusalem

would enter the kitchen

with huge quantities

of apples, nuts, and dates

and in her small, old mill

she’d make an enormous amount of haroset.

On the eve of the holiday, she would set out a huge bowl full of this haroset
on the counter of her stationery store.

All the residents of the street and longtime customers

would come with glassware

and fill them with the finest haroset.

What a wonderful and quintessentially Jerusalem experience!

Can you imagine?

This haroset recipe was Mrs. Levy’s mother's original recipe from Mashhad, Persia.

And years later, she gave it to my father-in-law, who lived in the building next door

(whose parents had a flower shop on the very same street).

And since Asaf and I have been together,

Ilan's haroset appears on our Seder table as a guest of honor.

Actually, it is no longer a guest but a permanent resident.

My own father's haroset is a little bashful,

because most of us prefer Ilan's haroset,

which is happier, sweeter, and richer.

I know, you will probably make your mother's or father's haroset again this year,

or maybe your grandmother's haroset, and rightly so!

There's nothing like a family recipe that's passed down from generation to generation.

But if you want to diversify,

I highly recommend this wonderful haroset!

Happy Passover!

Ilan's Haroset as Dictated to Him by Mrs. Levy

Ingredients

• 250 grams (approximately 2 cups) peeled and chopped apples

• 250 grams (approximately 2 cups) almonds and walnuts

• 250 grams (approximately 2 cups) soft, seedless Medjool dates

• 100 grams (approximately 1 cup) raisins

• Seeds from a medium whole pomegranate (this requires a meat grinder to process; ⅔ cup of fresh pomegranate juice is a wonderful replacement)

• 6 tablespoons lemon juice

• ⅓ cup sweet red wine for Kiddush

• ¾ teaspoon cinnamon

• ⅛ teaspoon ground black pepper

Instructions

1. Place all the ingredients in a food processor or strong blender (like a Ninja or Vitamix).

2. Blend until smooth. Add more cinnamon to taste and more pomegranate juice to reach the desired texture.

3. Do not grind the haroset too finely; allow it to retain some crunchy texture.

4. Store in the refrigerator.

Notes:

Ilan makes his haroset in a meat grinder because it's the only tool that can properly grind the pomegranate seeds. Since I don't have a grinder, I buy fresh pomegranate juice (from stalls that make fresh juice, not store-bought) and use it instead. Then, I simply use a food processor or a high-powered blender like a Ninja or Vitamix.

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I hope you enjoyed this first recipe + food poem in my new series, "Israeli Recipes in Translation"! Through these recipes, I hope to bring you a taste of Israel—its traditions, flavors, and the personal stories that make each dish meaningful. 🍽️🇮🇱

To our health and Inspiration,

Kenden