The Jewish Chronicle - - 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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.