|Sephardic Charoset #2 in a tiny bowl (1.75" diameter)|
- Recipes for Sephardic charoset easily number in the dozens . . . probably the hundreds. I put together this combo after looking at many other recipes. It's quickly becoming my new Passover favorite. I especially like the way the cayenne pepper gently sneaks up on you long after you take a bite!
- Pistachios were selected for their color and flavor. Start with roasted and salted pistachios, shell them, and then chop them.
- For extra flavor, toast whole cumin seeds in a dry skillet for just a minute or two. Watch carefully so they do not burn. Grind them in a mortar and pestle.
1 cup chopped pitted medjool dates (15-20 dates depending on their size)
1½ cups finely chopped pistachios (roasted and salted)
1 navel orange
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon ground cumin (For extra flavor, see the third bullet above.)
pinch of cayenne
- Wash the navel orange really well -- this recipe uses all of it except the blossom and navel. Remove the blossom. Cut the navel orange in half and remove the navel. Slice it up and then whirl it in the food processor to cut it up more. Keep any juice that leaks out.
- Put all the remaining ingredients in the food processor and whirl just until well mixed -- but do not over mix. You want to be able to still see the colors of the pistachios and orange.