If you’re inspired to try a Turkish Seder, I love Gil Marks’ classic Turkish haroset made out of dried fruits and almonds, fragrant with cinnamon and cardamom, which I’ve adapted below.
All photos courtesy of the author
- 1cup pitted dates
- 1cup dried figs
- 1cup dried apricots
- 1medium apple, cored
- 1cup whole dry almonds
- 1tsp ground cinnamon
- ½-1tsp ground cardamom (add carefully, to taste)
- Sweet red wine (optional)
Yield: 4 Cups
- Step 1
Chop the fruit and almonds separately in a food processor, then mix together in a medium bowl. You want the fruits and nuts to be finely chopped, but not mushy or over-processed. Add in the spices, and sweet red wine if using (enough to moisten to your own liking. I made mine without). Serve at room temperature.
Note: This will last up to a week in the refrigerator.