Haroset, the fruit and nut paste symbolizing mortar, has a cameo role in the Passover Seder. This is usually the first and last time that it is consumed all year. I am very enthusiastic about preparing home-made haroset. I make a Sephardic, an Ashkenazi and another haroset for the Seder. I always end up with way too much. In order to make use of my leftovers, I have found that it is possible to create a whole meal around haroset.
More after the jump.
The appetizer course is a cheese platter, served with Indian halek (walnuts with date syrup) and matzo crackers. The haroset complements many types of cheeses such as goat cheese, sharp cheddar, and blue cheese perfectly.
A wonderful main course that incorporates haroset is a Moroccan tagine. Tagine is meat or chicken that is slowly braised with dry fruits and nuts. Adding the haroset just cuts back on a few steps when preparing your tagine.
Chicken, Beef or Lamb Haroset Tagine
- 2 pounds of chicken, beef or lamb cubes
- 2 medium onions, diced
- 3 cloves of garlic, minced
- 1 cup Sephardic haroset
- 1/2 teaspoon saffron threads, crumbled
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Ras El Hanout
- 1/2 cup minced cilantro
- Heat the olive oil in a heavy pot.
- Add the meat, onion, garlic, and spices.
- Fry over medium heat until the meat browns.
- Add 2 ½ cups water and bring to a boil.
- Add the cilantro.
- Cover the pot tightly, and simmer for 2 ½ hours.
- Heat the haroset in a microwave safe glass bowl for 3 minutes.
- Place the meat on a large serving platter.
- Spoon the haroset over the meat.
Such a stellar main dish requires something really special to be a fitting dessert. A haroset Souffle is up to the task, inspired by the traditional French dessert.
- 1 cup haroset
- 4 egg whites
- 1/2 cup sugar
- Vegetable oil
- Powdered sugar
- Preheat the oven to 350°F
- Whip the egg whites and sugar until stiff and smooth.
- Fold in the haroset.
- Coat the inside of soufflé ramekins with vegetable oil.
- Pour the batter inside the cups.
- Bake for 15 to 20 minutes.
- Remove the soufflés, and sprinkle with powdered sugar.
- Serve immediately.