Yemenite Haroset

Haroset, the traditional seder condiment, is served with matzoh as part of the Passover ritual.

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  • Servings: MAKES ABOUT 2 CUPS

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  • 1/4 cup pomegranate juice (see Note) or sweet kosher red wine
  • 3/4 cup coarsely chopped pitted dates (4 ounces)
  • 1/4 cup raisins (2 ounces)
  • 1/2 cup whole almonds (2 ounces)
  • 1/2 cup walnut pieces (2 ounces)
  • 2 tablespoons sesame seeds
  • 1 large Granny Smith apple—peeled, cored and coarsely chopped
  • 1/4 teaspoon cinnamon
  • 2 large pinches each of freshly ground black pepper, ground cloves, ground cardamom, ground ginger and ground cumin

How to make this recipe

  1. Preheat the oven to 400°. In a small saucepan, warm the pomegranate juice. Add the dates and raisins and let soak until softened, about 10 minutes.

  2. Spread the almonds and walnuts on a baking sheet and bake for 6 to 8 minutes, or until lightly toasted. Transfer the nuts to a work surface and let cool, then chop coarsely. Spread the sesame seeds in a pie pan and bake for 1 to 2 minutes, or until lightly browned.

  3. Combine all of the ingredients in a large bowl and mix well. Serve chilled or at room temperature.

Make Ahead

The haroset can be refrigerated for up to 8 hours.


Pomegranate juice can be mail-ordered from Kalustyan's; 212-685-3451.

Contributed By Published April 1999

506923 recipes/yemenite-haroset 2013-12-06T23:57:03+00:00 Susan Shapiro Jaslove spring|winter|hannukah|passover|middle-eastern|side-dishes|fast|make-ahead|vegetarian april-1999,susan shapiro jaslove,haroset recipe,passover seder,jewish food,apple salad,condiment recipe recipes,yemenite-haroset 506923

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