Turkish haroset recipes vary quite a bit depending on where a family lived in Turkey. There are many regional, city, family and cultural variations, from Romaniote Jews—descendants of Jews who have lived in Turkey since the destruction of the Second Temple in Jerusalem in 70 C.E. by the Romans–to Sephardic-Turkish Jews—descendants of Jews who came to the Ottoman Empire (centered in what is now Turkey) after being expelled from Spain and the Iberian Peninsula starting in 1492. Regardless of personal variations, nearly all Turkish haroset recipes use apricots, one of Turkey’s most important food crops, and the haroset is cooked, unlike nearly every other haroset tradition.
- ½ cup pitted dates
- 1 orange, peeled and sectioned without the pith and pits
- ½ cup dried apricots
- ½ cup walnuts, finely chopped
- Cook fruits together with just enough water to cover until apricots and dates are tender enough to mash with a fork, 30 to 40 minutes. Add small amounts of water if needed during cooking so mixture doesn’t burn. Mash and mix the fruits until blended. Add nuts and mix well. Serve cold or at room temperature.