Alon Shaya's Charoset

tags: Charoset, Shaya
Posted by: Laura Blum on Sunday, April 9, 2017


Serves: 6

My mom would make the best Sephardic style charoset. This is based off of hers with an Italian twist. I love what the flavor of the moscato wine and hazelnuts add to the dates and figs. I also like to make this year round and eat it with everything. Try it with grilled ciabatta and fresh ricotta cheese.


1/3 cup rice wine vinegar
1/3 cup granulated sugar
1/3 cup moscato d’asti wine
1/3 cup onions diced 1⁄2” X 1⁄2”
3 granny smith apples, peeled, cored and diced 1⁄2” X 1⁄2”

1⁄4 cup Honey


In a medium sized sauce pot, combine all the ingredients and cook on a low flame until the onions become translucent. You want the apples to retain their shape, so stir gently. Remove from the heat and set aside.

In a separate mixing bowl combine:

1 cup dried figs, diced 1⁄2” X 1⁄2”
1 cup dates, 1⁄2” X 1⁄2”
1⁄4 cup of good quality apricot preserves 1⁄2 of a lemon, zest and juice
1⁄2 of an orange, zest and juice

Place all of this into a food processor and lightly pulse one or two times until the ingredients combine but not puree. Remove from the food processor and place back into the mixing bowl. Gently mix in the apple and onion mixture to the fig and date mixture. Then fold in:

1⁄2 cup Hazelnuts, toasted and lightly chopped
1⁄2 cup of pistachios, toasted and lightly chopped 1/8 teaspoon of Kosher salt
Pinch of ground allspice
Pinch of ground cardamom
Pinch of ground cinnamon

Recipe courtesy of Chef Alon Shaya of Shaya


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