Introduction:

Charoset/ חרוסת is an important element of the Passover Seder Plate. The name is derived from the Hebrew word for Clay/חרס. It represents the mortar that the Israelites were said to have worked with while in Slavery in Egypt.

• The main ingredients are fruit, nuts and wine all mixed. There is a sweet element, for the sweetness of freedom, as well as a bitter component for the bitterness of slavery.
• There are regional differences in both the ingredients used in Charoset, as well as the final form of Charoset. Many serve it chunky, and others make it into a smooth
  paste.
• Charoset as a tasty treat? Some scholars say “that in ancient Palestine, and perhaps in the Hellenistic world, charoset was a popular appetizer, which may explain why it initially became part of the Passover ritual. Originally it may not have had a religious meaning, and served simply as a tasty part of any festive meal.” (https://reformjudaism.org/jewish-holidays/passover/origins-charoset)
• The discussion of Charoset at Passover comes from the Mishnah (the laws) and the Talmud (the discussion on the laws.)

הֵ בִ יאּו לְפָנָיו מַ צָ ה וַחֲ זֶרֶ ת וַחֲ רֹסֶ ת ּושְ נֵי תַ בְ שִ ילִין, אַ ף עַ ל פִ י שֶ אֵ ין חֲ רֹסֶ ת מִ צְ וָה.
(10:3 Pesachim Mishnah).רַ בִ י אֱ לִיעֶ זֶר בְ רַ בִ י צָ דֹוק אֹומֵ ר, מִ צְ וָה

They brought before him matza and ḥazeret and ḥaroset, and at least two cooked dishes in honor of the Festival. The tanna comments that this was the practice, although eating ḥaroset is not a mitzva but merely a custom. Rabbi Eliezer ben Tzadok says: Actually, it is a mitzva to eat ḥaroset.

There is another discussion about the merits of Charoset in the Babylonian Talmud between Rabbis Ami and Assi. Rabbi Levi says that we eat it because of the reference to the Apple Tree (assuming that Charoset contains apples). Rabbi Yochanan says that it has to be thick tasting to remind us of the mortar. And Rabbi Abaye says that it needs to be sharp tasting (tart) and thick for both the apple tree and the mortar. Additionally. Rabbi Yochanan said that the spices in Charoset remind us of the hay that was also used for building in Egypt, and the Charoset is for the mortar. (Babylonian Talmud 116a)

Rabbi Saadiah Ben Gaon who lived in Egypt and Iraq in the 10th century CE provided us with the earliest known recipe for Charoset in his prayerbook. He said: “One cooks up a sauce of dates, walnuts, sesame and kneads them with vinegar — and it is called ‘halek.’

Here is a modern adaptation of Sa’adiah Ben Gaon’s recipe: (From Noam Sienna, History grad student at University of Minnesota)

Serves 8

• ¾ cup pure date syrup
• ¼ cup tahini paste
• ¼ cup toasted walnuts, coarsely chopped
• 2 tablespoons balsamic vinegar

Mix date syrup and tahini paste until smooth. Stir in vinegar, and then chopped walnuts (reserving some for garnish). Serve and enjoy!

Maimonides also shared a “recipe” in the Mishneh Torah: His charoset might have had dates, but also includes other fruits that are similar, such as figs, grapes and pomegranates. “How do we make it? We take dates or figs or raisins or similar items and mash them, and we put vinegar in them, and spice them with spices, like mud with straw, and place it on the table on the nights of Passover” (Mishneh Torah, Zemanim, Laws of Leavened and Unleavened Bread, 7:11).

• Based on both recipes from Saadiah Ben Gaon and Maimonides, it seems as though they were describing what we refer to as Sephardi Charoset (Jews from the Middle East).
• Ashkenazi Charoset (describing Jews who lived in Eastern Europe) generally contains apples, walnuts, cinnamon, red wine or grape juice.
• How do we get the regional differences between them? Ingredients such as dates, figs, grapes, and pomegranates were not foods easily found in Europe, therefore they used what was available based on their locale.