A SLICE OF MY LIFE
the city of origin.” According to Nathan, Egyptians eat dates, nuts, raisins and sugar whilst Yemenites use chopped dates and figs, coriander and chili pepper. A common Iraqi charoset consists simply of date syrup and chopped pecans or walnuts.
Venetians combine chestnut paste and apricots whilst a version from Surinam in Dutch Guiana calls for seven fruits — including coconut.
Nathan serves at least five versions at her Seder to recognise how Jewish recipes have wandered throughout the Diaspora.
I love the idea of offering more than one version and including the charoset balls my colleague referred to. So I’ve produced the tasty treats below. They would work as an on-the-go snack over Pesach and, if the Seder meal doesn’t leave you stuffed to the brim with matzah would also work as a post-meal truffle replacement. Enjoy your Seder night. VP