Hélène Sancy’s Haroset recipe goes back to her family’s residence in Portugal before the Inquisition. It is probably one of the oldest existing haroset recipes in France today, if not the oldest. Her husband’s job is to grind the fruits and nuts with the brass mortar and pestle, which they inherited, handed down through the generations. Although the Sancys do not roll their haroset into balls as is called for in other old recipes from Spain and Portugal (recipe follows), they have another fascinating Passover custom. First they say a blessing over the bitter herbs (maror)—in their case, romaine lettuce—as a reminder of slavery in Egypt. Then they wrap the romaine around parsley that has been dipped in salt water, a little chopped celery, and about a teaspoon of haroset. The Ashkenazi way, in contrast, is to sandwich bitter herbs and haroset between two pieces of matzo. Curiously, the Sancys’ recipe for haroset, in this land of vineyards in the southwest of France, includes no raisins.

Ingredients

　　2 apples, peeled and quartered

　　1 3/4 cups dates

　　1 3/4 cups walnuts

　　1 cup almonds

　　1/2 cup hazelnuts

　　Put all the fruits and nuts in a food processor, and pulse until blended, stopping before they become completely puréed. Haroset should have some crunch.

　　Quiches, Kugels, and Couscous