Rachel Willen's Morrocan Mortar (Sephardic Charoset)

A Classic Passover Dish

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Rachel Willen is the founder of Food-fix.com


  • 10 pitted dates, preferably Medjool
  • 1 banana
  • 1/4 cup golden raisins
  • 1/4 cup sweet red wine such as Manischewitz Extra Heavy Malaga or Marsala, Madiera
  • 3 tablespoons date syrup (silan) or honey
  • 1 Granny Smith apple, peeled, cored and grated (hold in cold water with some lemon juice to prevent browning.)
  • 1/4 cup walnut halves, toasted
  • 1/4 cup unsalted shelled pistachio nuts (not dyed red), toasted
  • 1/4 cup whole almonds, toasted
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • Cooking Directions

    In food processor, purée dates until smooth. Add bananas, raisins, wine, and date syrup (or honey) and process to combine. Remove mixture from processor and clean bowl. Place walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until coarsely chopped but still chunky. Combine the banana/date mixture with the nut/spice mixture and add the grated apples. Store, covered, at room temperature until ready to serve.

    Serve with matzoh, as part of the Seder plate tradition, or in endive leaf as an appetizer.

    Recipe courtesy Rachel Willen.

    Recipe Summary

    Main Ingredients: dates, banana, raisins, walnuts

    Course: Dinner

    More Info: Kid Friendly

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