It cannot be a traditional Passover feast without haroseth

Arthi Subramaniam, Pittsburgh Post-Gazette on

Published in Entertaining

“The beauty of a haroseth is no matter where ever you are going to be in the world for Passover and you sit down in a Seder, there is going to be haroseth there. There is going to be maror and all those other foods on the plate. And it is going to feel like home,” she says. “The tradition ties us together and the food ties us together.”

When growing up, her father always led the Seder at Passover “because he was the man of the house etc. and it was very typical in the 1960s and ′70s.” But as time went by and her children grew up, the practice in her house changed.

“Today, everybody reads a paragraph from the Haggadah and they do it in the way they want to. One of my kids was taking Spanish and so she read her little section in Spanish. We try to make it inclusive,” she says. “We sing the Mah Nishtana together instead of just the little kids singing it.”

The food, too, at her house has evolved with time. When she was young, her family did not eat anything roasted as it signified the sacrificial lamb but now slow-roasted brisket features on her Passover menu along with some sort of potato, chicken, gluten-free noodle souffle, grilled vegetables, hearty salad, cookies such as almond marzipan, chocolate-chip and brownies.

So along with the remembrances, rituals and symbolisms like haroseth, she celebrates Passover with a gourmet meal.




A crisp apple like a ‘Granny Smith’ also works well here. While you can make the haroseth ahead of time and refrigerate it, serve it at room temperature.

1 1/4 cups walnut halves

1 Pink Lady apple, peeled, cored, cut into 1/3-inch cubes


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