Photo credit: www.eater.com
Every spring, as Passover approaches, Jewish families across the globe gather for a significant meal known as the Seder. This event serves as a time for families to unite at the table, sharing a meal while focusing on Jewish prayers, history, and customs. Amongst the ritual foods featured at the Seder, charoset stands out as a dish whose preparation and significance have transformed as Jewish communities have established themselves worldwide. This means charoset is more than just a ritual dish; it reflects the diverse culinary heritages of the families that create it. Here’s an in-depth look at charoset.
What is charoset?
Charoset (pronounced har-o-set) derives from the Hebrew word cheres, meaning “clay,” and varies in name, such as halegh in some Middle Eastern communities. This sweet condiment consists of fruits, nuts, spices, wine, and often honey as a binder, creating a unique blend that symbolizes various historical elements.
The origins of charoset trace back to Jewish communities over two thousand years ago, as noted by author Gil Marks in the Encyclopedia of Jewish Food. The practice of eating condiments like charoset likely originated from Greco-Roman customs where it was common to serve greens with various dips. Marks suggests that while charoset has roots in Mediterranean practices, its ingredients primarily reflect those available in the Middle East. Later interpretations have assigned deeper symbolic significance to charoset within the framework of the Passover story.
When is charoset consumed?
While charoset can be enjoyed throughout the year as a delightful snack, it holds a central place during Passover. This holiday, occurring in the Jewish month of Nisan (roughly March or April), commemorates the liberation of the Jewish people from slavery in Egypt, a tale detailed in the Book of Exodus. The observance lasts seven to eight days and begins with one or two nights dedicated to the ritual feasts known as Seders, where families come together to retell the narrative of their ancestors’ exodus while enjoying various symbolic foods.
What ritual foods are eaten during Passover?
Matzah, or unleavened bread, is a hallmark of Passover. During the Seder, specific symbolic foods are presented on a Seder plate, including a roasted lamb shank bone (known as zeroa), a hard-boiled egg (baytzah), leafy greens (karpas), two types of bitter herbs (often horseradish, known as maror, and romaine lettuce, hazeret), and of course, charoset. Each participant also receives four cups of kosher wine. Additionally, salt water is typically included to symbolically represent the tears of the enslaved Israelites.
What does charoset symbolize?
Charoset’s sticky, granular consistency is intended to evoke the mortar used by the Israelites when constructing structures (notably not the pyramids) for their Egyptian taskmasters. The spices, including cinnamon, symbolize the straw incorporated into brick-making.
Some rabbinical interpretations suggest charoset alludes to tupu’ach, a fruiting plant referenced in the Song of Songs and the Talmud, often thought to signify an apple tree. One historical account narrates how Jewish women in Egypt circumvented the pharaoh’s edicts against birthing male children by delivering in orchards. There are also more practical theories regarding its use, such as in remedying health issues. The Babylonian Talmud mentions kappa, a type of potentially harmful worm found in certain bitter herbs, thus presenting charoset as a protective food.
What are the different varieties of charoset?
Historical texts frequently highlight the symbolism of charoset over its recipe specifics, leading to diverse interpretations and versions of the dish on Seder plates today. Some families utilize ingredients mentioned in the Song of Songs, like apples, wine, figs, and various spices.
Regional and cultural practices diverge significantly. Ashkenazi Jews, whose roots trace back to Central and Eastern Europe, typically prepare an apple-based charoset, which is often the version seen in the United States. Conversely, Sephardic Jews, hailing from Spain, Italy, North Africa, and the Middle East, often favor a date-based recipe, incorporating flavors like cardamom and honey. Community adaptations may see raisins used in the Balkans, while Persian variations lean toward pomegranates. In some Moroccan Passover traditions, charoset takes the form of rolled truffles. A segment of Persian Jews refer to it as halegh and sometimes incorporate as many as 40 ingredients to symbolize the 40 years spent wandering in the desert after the Exodus.
As a curious embodiment of symbolism, a historical recipe from 1813 recommends mixing charoset with “almonds, figs, apples, nuts, and well-ground spices, combined with the dust of potsherds [ground pottery].” The person who shared this recipe even noted that their family softened the pieces of pottery before grinding to include them in the charoset mixture.
Additionally, contemporary innovations have also emerged; for example, a decade ago, a Ben & Jerry’s factory in Israel introduced a charoset ice cream flavor that melds elements from both Ashkenazi and Sephardic traditions, showcasing a modern twist on this ancient food.
How is charoset used during the Passover Seder?
While many modern Seders begin with families dipping karpas into salt water, earlier traditions, as noted by Marks, dictated that karpas be dipped in charoset instead. Renowned Sephardic philosopher Maimonides even suggested that all foods presented at the Seder should be enjoyed with charoset — a practice still observed by some Yemeni Jews today.
In the majority of Jewish practices, charoset serves as a complement to the bitter herbs, maror and chazeret. When partaking of the maror, a small portion of charoset is traditionally consumed alongside. During the chazeret stage of the ritual, charoset is often enjoyed within a Hillel sandwich, or korech, which consists of two pieces of matzah, maror, and charoset.
Source
www.eater.com