Rabbi Frank Tamburello is a colleague, a friend and a discoverer of his family’s Sicilian Jewish roots. He serves on the editorial staff of the International Federation of Rabbis where he writes a popular column, “Ravenous Ravs,” that highlights his vast collection of Italian Jewish recipes. Just in time for Passover, Rabbi Tamburello shares a Sicilian charoset recipe that is sure to tickle the palates of everyone at your seder table.
A Taste of Sicilian Tradition on Your Seder Plate
This Passover, bring a touch of the Mediterranean to your Seder with Sicilian-style charoset. Made from dried figs, almonds, raisins, and fresh orange juice, with a hint of cinnamon and orange zest, this charoset evokes the flavors of Cuccidati, the beloved Sicilian holiday pastry.
Before the 1492 expulsion, Jewish communities in Sicilia prepared charoset using the fruits and nuts of the island: figs, almonds, raisins, and citrus. This sweet, fragrant paste recalls the mortar used by Israelites in Egypt, just like every charoset, but with a uniquely Sicilian twist. Serve it in a shallow bowl, garnished with chopped almonds and a few whole figs or orange slices, for a Seder centerpiece that is both historically inspired and irresistibly delicious.
Rabbi Tamburello’s Charoset alla Siciliana
1 cup dried figs, stems removed
½ cup almonds (toasted for extra flavor)
⅓ cup raisins
3–5 tablespoons fresh orange juice
1–2 teaspoons orange zest
¼ teaspoon ground cinnamon
1 tablespoon honey (optional, for extra sweetness)
Instructions
Prepare the almonds: Toast them lightly in a dry pan until fragrant. Let cool.
Chop the dried fruit: Roughly chop the figs and raisins.
Pulse in a food processor: Combine figs, raisins, almonds, cinnamon, and orange zest. Pulse until you get a coarse, chunky paste.
Add orange juice gradually: Mix until the charoset reaches a thick, spreadable texture, reminiscent of mortar.
Sweeten if desired: Stir in honey for a slightly richer flavor.
