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condiments

Coconut Chutney

Recipe by Shaina Shealy

Coconut Chutney

Coconut chutney is a healthy side dish or relish for fish dishes, veggies and even plain rice. In South India, coconut chutney is eaten with rice dishes such as dosa (rice crepes) and idli (steamed rice patties).

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Mom’s Pesto

Recipe by Shaina Shealy

Mom’s Pesto

My mom Esther makes her pesto with basil, pine nuts, garlic, salt and olive oil and freezes it so that it can be used all winter (and sent to me wherever I may be living at the time). She uses just enough oil to hold the basil together (more can be added when used in

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Turkish Haroset

Recipe by Susan Barocas

Turkish <em>Haroset</em>

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

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Persian Haroset

Recipe by Susan Barocas

Persian <em>Haroset</em>

Jews have lived in Persia for over 2,500 years and developed a delicious, healthy cuisine alongside the larger Persian community. A Persian haroset recipe almost always includes tropical fruits that grow in the country, such as dates, bananas and oranges. A wide variety of nuts is also used throughout Persian cooking, as reflected in the

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Ashkenazi Haroset

Recipe by Susan Barocas

Ashkenazi <em>Haroset</em>

This is the recipe that most American Jews know. The only fruit in Ashkenazi haroset is apples because after a long winter, that would be the only fruit left in storage in the cold cellars of Central, Northwestern and Eastern Europe. I remember the many years of using my Russian grandmother’s large wooden chopping bowl

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Haroset Balls

Recipe by Susan Barocas

<em>Haroset</em> Balls

A typical Moroccan haroset recipe contains dates, raisins, local spices and various fruits finely ground together for unique blends. There is a tradition of rolling up haroset into balls that are delicious eaten alone or squished between two pieces of matzah at the seder, for a Passover breakfast or an anytime snack. I first encountered

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