Moroccan · Condiment
Moroccan-Jewish Date & Nut Haroset
Haroset is the sweet paste eaten at the Passover Seder to recall the mortar used by enslaved Israelites — the Moroccan version is dark and luscious, made from dates and figs cooked down with walnuts, warm spices and a splash of sweet wine, then rolled into little balls. Rich and fragrant, it is one of the most cherished flavours of the Seder plate.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 10
- Level
- Easy
Ingredients
- 300 g soft dates, pitted
- 100 g dried figs
- 100 g walnuts, toasted and chopped
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves and 1/4 tsp nutmeg
- 2 tbsp sweet Passover wine (or grape juice)
- 1 tbsp toasted sesame or extra chopped nuts, to coat
Method
- 1
Cook the fruit
Simmer the dates and figs with a splash of water until very soft and jammy, then mash to a paste.
- 2
Spice
Stir in the cinnamon, cloves and nutmeg and cook a minute more to bloom the spices.
- 3
Add nuts and wine
Mix in the chopped walnuts and the sweet wine to a thick, cohesive paste, and cool.
- 4
Roll
Roll the cooled paste into small balls.
- 5
Coat
Roll the balls in sesame or extra chopped nuts and arrange on a plate for the Seder.
Chef's tips
- Cook the fruit down well so the haroset is thick enough to roll and hold its shape.
- Adjust the wine to taste and texture — enough to bind and flavour, not so much it turns runny.
- Toast the walnuts and sesame first for a deeper, rounder flavour.
Frequently asked questions
What does haroset symbolise?
Its dark, mortar-like texture recalls the clay the Israelites used as slaves in Egypt, making it a symbolic food eaten during the Passover Seder.
How is Moroccan haroset different from Ashkenazi?
Ashkenazi haroset is usually apple and walnut based; the Moroccan version is richer and darker, built on dates and figs with warm spices and often rolled into balls.