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Traditional Moroccan Sephardic Charoset prepared with a vintage hand-crank grinder on a rustic wooden kitchen table.
Sephardic U

Moroccan Passover Date Raisin Walnut Charoset

This traditional Moroccan charoset recipe blends dates, raisins, walnuts, sweet Passover wine, and warm spices into a rich Sephardic Passover delicacy. Served during the Seder to symbolize the mortar used by Hebrew slaves in Egypt, Moroccan charoset is deeply rooted in Sephardic Jewish culinary tradition and brings sweet North African flavors to the holiday table.
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Prep Time 20 minutes
Chilling time 30 minutes
Total Time 50 minutes
Servings: 24 balls
Course: Condiment, Passover, Seder Dish
Cuisine: Moroccan, Sephardic
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 2 cups Medjool dates pitted
  • 1/2 cup golden raisins
  • 1/2 cup dark raisins
  • 1/2 cup walnuts
  • 1 1–2 tablespoons sweet kosher Passover red wine
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cloves

Method
 

  1. Add the pitted dates, golden raisins, dark raisins, walnuts, allspice, and cloves to a food processor.
  2. Pulse the mixture several times until the ingredients are finely chopped and begin forming a sticky paste.
  3. Slowly add the sweet Passover wine, one tablespoon at a time, blending until the charoset reaches a thick, spreadable consistency.
  4. Using lightly moistened hands, roll the mixture into walnut-sized balls or leave as a rustic paste for serving.
  5. Place the charoset balls on a parchment-lined tray and refrigerate for 20–30 minutes until firm.
  6. Serve chilled or at room temperature alongside matzah and maror during the Passover Seder.

Notes

For a softer texture, add an extra tablespoon of wine.
Charoset can be prepared up to 3 days in advance.
Store refrigerated in an airtight container.
Freeze for up to 3 months.