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