Hunting and gathering for Passover this year, Marty and I are fondly remembering the amazing open-air market, Mahane Yehuda, where we shopped for our seder last year in Jerusalem. Trekking through that market was certainly a lot more exciting than making the rounds of our usual DC stores! But we are looking forward to cooking and enjoying seder with family and friends this weekend. Among the many dishes we are making is Sephardic Charoset. My recipe, below, is included in the book that my friend Rhona Byer compiled: Passover Recipes. I shot some of the ingredients as I started (always more comfortable holding a camera than a paring knife!)…

Sephardic Charoset

12 dried figs
2 teaspoons freshly grated ginger
12 dates
1 teaspoon cinnamon
4 granny smith apples (peeled)
2 Tablespoons lemon juice
2/3 cup almonds
1 cup sweet kosher wine
1 cup walnuts

Chop and pulse in the food processor to the consistency that you like.

I hope everyone will enjoy their gatherings, families (and foods) this Passover (and Easter!). Here are a few of our shots from our wonderful trip to Jerusalem last year.

Mahane Yehuda is a huge, bustling open-air market, just minutes from the city center of Jerusalem. So much  to choose from!

Here are Dov and Rachel in Jerusalem at Hebrew University, on Mount Scopus.