Shared by Judy Stein
Yemenite Charoset
Yield: 2 CupsTime: 20 Minutes
Yemenite Charoset
Yield: 2 CupsTime: 20 MinutesFamily Journey
Long Island and QueensNew York CityOklahoma City, OK
Woodbridge, CTBelfast, ME
Adapted by Judy and Mike Stein from Marian Burros' 1985 New York Times article, “On Passover, Seder Dishes in Foreign Lands,” this recipe for Yemenite charoset is deeply spiced and aromatic. Judy’s late husband Mike, especially loved this variation. Made with dried figs and dates, it has a natural sweetness and sticky texture, while sesame seeds add a nutty flavor and satisfying crunch. Warm, earthy notes from ground ginger and coriander are complemented by a hint of cayenne pepper for a subtle kick.
Read more about Judy’s family in "The Charoset Collectors of Maine” and get her recipes for Maine Charoset, Surinamese Charoset, and Venetian Charoset.
Ingredients
- 18 dried figs
- 18 pitted dates
- ½ cup sesame seeds
- 3 teaspoons honey
- 2 teaspoons ground ginger
- 1 teaspoon ground coriander
- Pinch of ground cayenne pepper
Preparation
Step 1
In a food processor, grind the figs and dates to a sticky paste.
Step 2
Transfer the mixture to a large bowl, and stir in all other ingredients to incorporate.
Step 3
Roll the mixture into small ping pong-sized balls.
Step 4
Enjoy immediately or store in an airtight container in the refrigerator for up to two weeks.
