Yemenite Haroset

Makes 2½ cups, enough for a big seder! Recipe from Betsy Rudnick.


Betsy is a good friend to Curio. We love when she stops in, especially with her sweet dog, Zoe. She’s generously shared this recipe from her husband’s family. Haroset is always sweet, but the ingredients and flavors vary depending on who has made it and their family’s geographic history.

24 dried figs, roughly chopped
24 dates, pitted, roughly chopped
½ cup sesame seeds
4 teaspoons honey
2 teaspoons ground ginger
½ teaspoon ground coriander
¼ teaspoon cayenne chile (or other hot chile)

Put the figs and dates into the bowl of a food processor fitted with the metal chopping blade. Process until well-chopped and sticky. Transfer to a large, lightly oiled mixing bowl and mix in the remaining ingredients.

Tightly covered, the haroset keeps for up to 2 weeks in the fridge. Let it return to room temperature before serving.


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