Yemenite Haroset

Ingredients

• 15dried figs, chopped
• 15dried dates, chopped
• 2 to 3 tablespoonssesame seeds, lightly toasted (optional)
• 1 teaspoonground cinnamon
• 1 tablespoonfreshly grated gingerroot
• A dashground cardamom
• 1/8 teaspoon, or more to tastecayenne pepper
• As neededdry red wine

Instructions

1. 1

   Chop the fruit

   Finely chop the dried figs and dates.

2. 2

   Add seeds and spices

   Mix the sesame seeds and spices into the chopped fruit.

3. 3

   Stir in wine

   Add enough dry red wine to bring the mixture together as a paste.

4. 4

   Process if desired

   For a thick texture, run the mixture through a food processor.

5. 5

   Refrigerate the haroset

   Store the finished haroset in the refrigerator.

What is Yemenite haroset?

Haroset is a fruit-based mixture served at Passover, with recipes varying across Jewish communities. This Yemenite-style version combines dried figs and dates with sesame and warm spices.

The fruit provides sweetness and body, while red wine binds the ingredients into a paste. Chopping by hand keeps it textured; a food processor makes it more uniform.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 2g protein, 22g carbs, 2g fat.

The dried figs and dates provide most of the carbohydrates and natural sugars; sesame seeds contribute most of the fat, with a small amount of protein. The estimate can vary with the size of the fruit and the amount of wine used. Serve a modest spoonful alongside savoury dishes to balance the plate.

The fruit sets the texture

Figs and dates: chop them finely so the wine can coat and bind the pieces. If they feel particularly firm, take extra care to cut them into small pieces.

Wine: add it gradually until the mixture holds together as a paste. The amount needed can vary with the fruit's dryness and how finely it is chopped.

Sesame and spices

Sesame seeds: lightly toasting them is optional, but it gives them a more pronounced flavour. Leave them untoasted for a softer, milder result.

Warm spices: cinnamon, ginger and cardamom season the sweet fruit, while cayenne brings a little heat. Start with the stated cayenne amount if you prefer a gentler finish.

Choose your preferred finish

Hand-chopped: stirring the ingredients together as written leaves distinct bits of fruit and sesame in the paste.

Food processor: process the mixture if you want a thicker, more even texture. Avoid processing longer than needed if you want to retain some texture.

Serving the haroset

Serve it as part of a Passover meal or offer it alongside other dishes on the table. Its concentrated sweetness and spice make a little a flavourful addition to a plate.

For balance, pair a serving with savoury foods rather than adding more sweet accompaniments.

Timing and make-ahead

The listed preparation takes 15 minutes, with no cooking required. Chopping the fruit finely is the main hands-on task.

The haroset can be prepared ahead and kept refrigerated. Stir it before serving if the wine has settled or the mixture has firmed up.

Recipe notes & tips

• Chop the figs and dates finely for a paste that binds more readily.
• Add the wine a little at a time so you can stop when the mixture holds together.
• Toast the sesame seeds lightly if you want a more pronounced sesame flavour.
• Use the food processor only if you prefer a thicker, more uniform texture.
• Taste before serving and adjust the cayenne to suit your preference.

Variations

• More sesame: use 3 tablespoons for a stronger sesame presence.
• Extra heat: add cayenne a little at a time to taste.
• Smoother texture: process the mixture until it reaches your preferred consistency.
• Coarser texture: keep the mixture hand-chopped and stir it together without processing.
• Milder spice: use only a small dash of cayenne.

Common mistakes to avoid

• Adding wine all at once: the mixture may become too loose; stir it in gradually.
• Large fruit pieces: they can make the paste uneven; chop the figs and dates finely.
• Overprocessing: the texture can become too uniform; stop once it is as thick as you like.
• Too much cayenne: it can overwhelm the fruit; begin with the stated amount and adjust cautiously.
• Skipping the final stir: wine may not be evenly distributed; mix thoroughly before storing or serving.

How to store

Keep the haroset covered in the refrigerator and use within about 1 week. Stir before serving; if it has firmed up, mix in a little wine to loosen it.

Frequently asked questions