In the South Arm Community Kitchen, Minoo chosen a theme of middle eastern. The first recipe Minoo shared is called Charoset. It’s a Jewish dessert eaten during passover.


Charoset is an apple salad with cinnamon, walnuts and sweet wine.


  • 5 large delicious apples, diced, approximately 8 cups
  • 1 cup chopped walnuts
  • 3 tablespoons sweet wine, such as Manishevitz Concord Grape
  • 5 tablespoons sugar
  • 1 tablespoon ground cinnamon


The traditional Charoset is a sweet, dark-colored, lumpy paste made of fruits and nuts. Its color and texture are meant to recall the mortar with which the Israelite bonded bricks when they were enslaved in Ancient Egypt. The word “charoset” comes from the Hebrew word cheres which means clay.

Charoset serves as dip for the bitter herbs eaten at Passover. The action of dipping the bitter herbs in Charoset symbolizes how hard the Israelite worked in gypt, combining a food that brings tears to the eyes (the maror). The color of charoset resembles the mortar used to build Egyptian cities and storehouses (the charoset).


Some of the members asked if we can omit the sweet wine. It will not be a Charoset without the sweet wine.

Source: adapted from food network

Prep time: 20 minutes;  Serve 8


Charoset-2-300x200In a large bowl, combine apples, walnuts, sugar and cinnamon.
Charoset-11-200x300Drizzle in sweet wine.

Stir to combine well and refrigerate.

Serve chilled in small bowls or cups.

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  1. Walter

    Actually, any red wine will do. More observant Jews would use a kosher wine. Also, honey is more traditional than sugar. Apple-based charoset is traditional among Ashkenazic Jews, those of eastern European background. Many Separdic Jews, those of Mediterranean descent favor a date-based charoset.

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