Uncooked Haroset from Ancona

Preparation info
  • Makes about

    5 cups

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Not all harosets must be cooked. Some call just for chopping together the ingredients and serving the mixture as a paste, like this one from Ancona, an adaptation of a recipe from Mira Sacerdoti’s Italian Jewish Cooking.


  • 2 cups pitted and chopped dates
  • 1⅔ cups chopped almonds
  • cup


Combine all of the ingredients in a bowl. Stir well, cover, and refrigerate until serving. Serve at room temperature.