Turkish Haroset
Listen. I’ve got nothing against haroset. I just don’t think it needs to be the consistency of wine flavored baby food.
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This much needed update elevates the texture, as well as the flavor, while managing to keep the symbolism of haroset alive.
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The subtle sweetness that builds from the tart apple, bright lemon & granulated sugar perfectly balances the crunchy, nutty saltiness from the almonds and coconut. It’s crisp and bright and different and pretty and is EXACTLY the kind of newness that I think we ALL need on our holiday tables this year. And let’s be honest: if there’s ever a year to test out a new twist on an old favorite it’s NOW, when no one else can critique it but YOU.
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But Passover and Easter is once a year. Don’t you want to prep a dish that’s a little more versatile? We eat this refreshing salad all year round in our house. It’s a perfect light lunch all on its own. Or a topping for crispy chicken or pork cutlets. Honestly, throwing it over vanilla ice cream would be LIGHTS OUT.
STEP BY STEP PICTURES:
Turkish Haroset
Ingredients:
- 1 tablespoon sugar
- lemon zest from 1 lemon
- juice from 1 lemon (but you might need 2 - so have it just in case)
- 3 Gala, Fuji or Honeycrisp apples, peeled, cored, and cut into ¼-inch pieces
- 1 Granny Smith apple, peeled, cored, and cut into ¼-inch pieces
- ⅓ cup unsweetened toasted coconut flakes (untoasted coconut will work in a pinch, just keep it UNSWEETENED)
- 1 tablespoon minced flat parsley (or scallion or chives)
- 1 cup coarsely chopped almonds (any nut will work here)
Instructions:
- Combine sugar, lemon zest, lemon juice and diced apples in a large bowl. Stir in coconut. Toss with parsley. TASTE IT. Adjust coconut amount to your liking. Add more lemon if you think it’s too dry. Cover and refrigerate 2 hours to allow flavors to blend.
- When ready to serve, toss in the chopped almonds and serve.