PESACH COUNT­DOWN

The Jewish Chronicle - - LIFE -

This is my sixth Pesach as edi­tor of JC Food but i’m still dis­cov­er­ing new foodie tra­di­tions. I grew up with Ashke­nazi charoset and love it. I sam­ple far more than nec­es­sary whilst pre­par­ing it and am the first to dig in around the Seder table. I’m still nosh­ing on it post-Seder cer­e­mony and snack­ing on it for as long as it lasts.

A col­league — who shall re­main name­less — ad­mit­ted she had never re­ally liked her mother’s Ashke­nazi ver­sion, pre­fer­ring in­stead the Sephardis­tyle charoset balls her Aunt would bring to the table.

In my Ashke­nazi bub­ble, i’ve never heard of charoset balls, but it turns out that it’s one of those Jewish foods that re­ally re­flects where the di­as­pora trav­elled. US guru of Jewish Food, Joan Nathan, writes in her

“Whereas Ashke­nazi charoset is quite universal, dif­fer­ing only tex­tu­rally, that of the Sephardic Jews changes ac­cord­ing to the coun­try and some­times even

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