The History and Symbolism of Haroset... With Recipes!

We're taking a break from henna-related posts to compile some resources about haroset, a traditional Passover food. We'll be back to henna after the holiday!

The Passover seder includes a series of symbolic foods placed on a seder plate, most of which are explained over the course of the meal: the matzah, the parsley, the bitter herbs, the shankbone... But one element is left unexplained: the haroset, a paste-like mixture of fruit, nuts, and spices, differing wildly in recipe from community to community. Although it is eaten with matza and maror during korekh, just before the meal, there is no discussion of its significance or acknowledgement of its symbolism.

Haroset is not mentioned in the Biblical descriptions of Passover, which stipulate only the eating of a sacrificial lamb (qorban pesah) with unleavened bread (matza) and bitter herbs (maror). The word haroset first appears in the Mishnah (Pesahim 10:3) and seems to be related to the Hebrew heres or harsit, meaning clay. The sages explain that haroset is part of the seder (along with matza, greens, and two cooked dishes) but not obligatory; Rabbi El'azar ben Tsadoq disagrees and maintains that haroset is, in fact, part of the mitzva of Pesah.

Expanding on the Mishnah, the Talmud (BT Pesahim 115b-116a) explains that haroset was used for dipping the greens into, and that before Passover the spice merchants of Jerusalem used to call out, “Come, buy the spices for the mitzva [of haroset]” (implying that it was part of the commandment). The Jerusalem Talmud (JT Pesahim 10:3) notes that it is also called dukkeh because it is pounded [dakha] into a paste. The Babylonian Talmud adds that the haroset was thought to counteract something in the maror called kappa — a bad enzyme? kind of worm? — but leaving the maror in too long, one rabbi warned, would allow the sweetness of the haroset to neutralize the essential bitterness of the maror.

Maror, apparently a giant artichoke, in the Sarajevo Haggada
(Barcelona, ca. 1350).

But what does the haroset represent? The haroset is often explained as symbolizing the clay that the Israelites used to make bricks during their labour in Egypt. So then why is it so good? Haroset is one of the most popular foods at the seder, and it is usually consumed in much larger quantities than the bitter herbs or even the parsley. If it symbolizes the hard work of slavery, then fruit and spices are not the immediate logical choices.

Bon Appetit: Jewish Food for Henna Parties Around the World

I am in the middle of writing another blogpost, but I was shocked and saddened to hear of the death of Rabbi Gil Marks, a prominent scholar of Jewish food history, in Jerusalem this past Friday. 

Gil Marks receiving the James Beard Award, 2005.

His books have not only enriched my own cooking, but have inspired me to think about how to combine scholarship, public outreach, and active practice in my own academic work — his Encyclopedia of Jewish Food in particular is a model for the kind of book I dream of writing about Jewish culture. In his memory I decided to devote this post to some of the food associated with Jewish henna ceremonies.

Around the world, Jewish communities developed a rich culinary tradition that braided together Jewish values and practices around cooking and eating with local foodways and ingredients, along with those acquired along their migrational history (this same dynamic, by the way, is at play with Jewish henna traditions as well!). Of course henna ceremonies, being significant lifecycle moments and community celebrations, were accompanied by food — sometimes a whole meal, sometimes just snacks and sweets. Here are a few recipes that might have appeared at a Jewish henna ceremony a century or so ago: