There are as many variations of this Passover staple as there are families, and this delicious version with a Sephardic twist symbolizes the mortar used by Jewish slaves when building cities and pyramids for their Egyptian masters.
- 4 apples, peeled, cored, and quartered
- 1 lb pitted dates, halved
- ½ lb dried figs, coarsely chopped
- ½ c dried cherries
- ½ c raisins
- ½ lb dried apricots, halved
- 2 T cinnamon
- 1 t ground cloves
- ¼ c sugar
- 1 c Kosher wine (blackberry or concord grape)
- ½ c lightly toasted almonds, chopped
- ½ c lightly toasted pistachios, chopped
- ½ c lightly toasted walnuts, chopped
- ½ c lightly toasted pine nuts, chopped
- lemon zest
Cut apples into quarters and place in a large processor; pulse until chunky. Add dates, figs, apricots, cherries, raisins, cinnamon, and cloves and pulse-process the mixture to medium-fine. Transfer to a large bowl.
Stir in the chopped toasted nuts and the lemon zest and taste for seasoning, adding more cinnamon if necessary. Add enough wine to bind the mixture
Chill overnight to meld flavors.
Serve at room temperature for the best flavor.
This recipe makes enough for the entire week, and can easily be halved.