Charoset – the sweet mixture representing mortar and freedom
Just as charoset looks and tastes different in various Jewish cultures, it also sounds different:
Ladino in Sarajevo, Yugoslavia: harosi
Yiddish in Lublin, Poland: chroyses
Western Yiddish in Amsterdam, Netherlands: charouses
Judeo-Greek in Ioannina, Greece: charoseth, charosef
Judeo-Italian in Venice, Italy: haroset
Judeo-French in Bayonne, France: rharoche
Judeo-Persian in Tehran, Iran: halegh
Judeo-Median in Hamadan, Iran: haliká
Jewish Neo-Aramaic in Betanure, Iraq: ḥəllíq
Judeo-Arabic in Baghdad, Iraq: ḥilq, silan, shira
Judeo-Arabic in Tripoli, Libya: laḥliq
Judeo-Arabic in Sana‘a, Yemen: dukkih
Libyan laḥliq, made with dates, pecans, almonds, pomegranate juice, raisins, apples, cinnamon, cumin, and coriander. Other Libyan laḥliq recipes include allspice, nutmeg, ginger, and vinegar. (Image from Or Shalom haggadah, Israel, 2008)
Ashkenazi charoset as commonly made in the United States today – with apples, walnuts, wine, cinnamon, and sugar. Other recipes include raisins. (Image from https://whatjewwannaeat.com/charoset/)
Italian charoset with apples, pears, dates, raisins, prunes, pine nuts, honey, ginger, and cinnamon. Other Italian recipes include almonds, dates, bananas, oranges, walnuts, chestnuts, and cloves. (Image from https://jovinacooksitalian.com/2015/03/31/italian-passover/)
You can find delicious recipes for charoset and other Passover foods at jewishlanguages.org.
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