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Moroccan Sephardic Haroset

Claudia Roden was the first author to record Sephardic recipes in a cookbook. They had always been passed orally from mother to daughter before.


Here is a recipe for haroset from Morocco featured in Claudia's book, "The Book of Jewish Food: An Odyssey from Samarkand to New York."


  • 2 ½ cups pitted Medjool dates 

  • 1 cup walnuts, toasted and chopped 

  • 1 ½ cups sweet red wine 

  • 1 tsp. ground cinnamon 

  • ½ tsp. ground cloves


Step 1

Place the wine in a pot. 

Step 2

Add the dates. 

Step 3

Bring to a boil,  and add the ground cinnamon and cloves.

Step 4


Lower the heat to simmer. Cook for about 30 minutes or until soft. 

Step 5

Remove the pot from the heat and allow the dates to cool. 

Step 6

Mash them with a fork, or process in a food processor to make a paste. 

Step 7

Mix in the chopped walnuts. 

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