עברית
Charoset – Michal Shiloah Galnoor – WGN CEO
This is a family recipe that has been passed down in my family for 5 generations in Jerusalem (I am the fifth generation, I was born in Jerusalem and have lived in the Western Galilee for 14 years). I love this recipe and the story behind it, so I found this to be the perfect opportunity to share it with all of you.
From Gad Frumkin’s book, “Through a Judge in Jerusalem” published by Dvir 1954 – Gad Frumkin was my great grandfather, the grandfather of my mother Yael (Gilon)
“On the morning of Passover Eve after a chametz test, my father, Israel Dov Frumkin, publisher of the “Havatzelet” newspaper 1850-1914, sits in the dining room which has already be fully prepared for Passover, engages in the preparation of the charoset for the holy night, and engages the children around him. The necessary markers in place of the clay made by our ancestors in Egypt are to educate the children in the mitzvah, employing them in cracking almonds and hazelnuts, and in removing the grains from the dates. The household members peel the apples and crushes everything nice and thin, and Dad takes each kind, bulking all species together, adds sugar to them and also adds ginger and cinnamon that are not well-refined – a reminder of the grains that were confined within the clay – and pouring a dash of wine into the mix, not to the extent that it mixes nicely. When the charoset is almost ready, Dad hides it until the next day during the holiday, and it is not finished until he adds it to the dinner table and pours in a lot of wine and softens it all. After the evening prayer at the synagogue, the synagogue members and other associates would come up one-by-one and fill a cup of charoset to take home, and those who did not bring cups take home on a leaf of lettuce, and Dad warns everyone to add extra wine to soften,”.
“On the last evening of the holiday, my father’s friends among the night would send him a gift of chametz: bread pies with butter and honey as a thank you for the matzah gift he would send each of them during the holidays. The servants would stand in the alley with the trays of chametz in their hands and would wait for the stars to come out, to be able to bring chametz into the house after the end of Passover.”
Ingredients:
100 grams of ground walnuts
100 grams of ground hazelnuts
100 grams of ground almonds
200 grams of ground, peeled dates (or date spread)
1 big apple – cut and crushed
Freshly grated ginger (ginger to taste)
Ground cinnamon (add more to taste)
1/2 cup sweet wine
Preparation Method:
Mix all ingredients except the wine. Add the wine just near the beginning of the sedar. If the mix is too thick, more wine can be added.
Enjoy and Bon Appetite!
