Serves: 25

I have always enjoyed making and eating Sephardic charoset recipes because they often taste like dessert. This recipe merges several charoset traditions and, unlike the classic Ashkenazi varieties, this one has a chunky texture.

You can prepare everything except the apples three days in advance. Add the apple just before serving.

Method

In the bowl of a food processor fitted with a metal blade, place the dates, figs, nutmeg, ginger, wine, and zest.
Process to a paste.
Add the walnuts and apricots and process until the mixture comes together.
Scoop into a small serving bowl.
Add the chopped apples and stir.

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Ingredients

Name: Middle Eastern charoset
Prep time: 10 min
Yield: 25
Ingredients: 230g pitted dates; 150g dried figs; ¼ tsp ground nutmeg; ¼ tsp ground ginger; 2 tbsp sweet kosher wine; 1 tsp orange zest (from 1 medium orange); 120g walnuts, chopped into 8mm pieces; 200g dried apricots, chopped into 6mm pieces; 1½ red apples, not peeled, chopped into 8mm pieces

230g pitted dates
150g dried figs
¼ tsp ground nutmeg
¼ tsp ground ginger
2 tbsp sweet kosher wine
1 tsp orange zest (from 1 medium orange)
120g walnuts, chopped into 8mm pieces
200g dried apricots, chopped into 6mm pieces
1½ red apples, not peeled, chopped into 8mm pieces