Damascus Charoset

A Syrian recipe passed down for generations and revived each year around the seder table.

Vered Guttman
Vered Guttman
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Charoset.Credit: Doram Gaunt
Vered Guttman
Vered Guttman

A recipe from Shoula Sutton, which has been in her family for generations.

Damascus Charoset

This Syrian charoset from Damascus is made entirely from black raisins.
Shoula Sutton says Aleppo Jews make a similar recipe, but with dates instead of the raisins.


2 lb. black raisins
Pine nuts for decoration


1. Wash the raisins, taking off any stems. Put the raisins in a pot and soak them in cold water overnight.
2. The next morning cook the raisins in the same water over low heat, pot partially covered, for 1.5 to 2 hours, until the raisins are soft.
3. Let the raisins cool then pass through a food mill (not the food processor). Transfer the mixture back to the pot and cook for another hour, stirring occasionally, until the mixture thickens and resembles jam.
4. Serve with pine nuts on top for decoration.