Haroset is eaten as part of the Passover Seder in all Jewish families. It symbolises the bricks and mortar used by the Israelites when they were slaves in Egypt. There are almost as many recipes for Haroset as there are Jewish communities, and each family seems to have its own variation. This recipe comes from Aden (with thanks: Sarah):
Video made by Sarah Ansbacher, with help from Chen Yefet and Mony Arovo. Recipe by Sara Arovo.
Recipe for Adeni Duka (Haroset)
Duka is the Adeni name for this delicious traditional Haroset recipe from Aden for the Pesah seder. Here is the recipe and a short video so you can make it too.
Dates (Recommend Medjool)
Put whole dates in a pot. Add a bit of hot water and simmer on a low heat and mix until it
has the consistency of porridge. Mix every so often to prevent it burning and add more water as needed. Then add wine, a dash of lemon juice, ginger, cinnamon (sugar, if you want) and crushed walnuts. Taste and add more of any ingredient as needed to taste. Cook for a further 10 minutes or so to infuse all the flavours.
Cover and cool. Then refrigerate in a sealed container.
חג פםח שמח!