There are many recipes for charoset, but the method of preparation is always the same—finely chop and mix to form a sticky fruit and nut mass. You can chop it in a blender or processor, or you can chop it with a knife, but that will take more time. This is the simplest dish possible. Find some nuts, dried fruits, spices, and wine, and cut them—the charoset is ready.

Israeli classic: 10 large pitted dates 1 sour apple, peeled and cored 100 g walnuts (egozim) 50 g hazelnuts (egozei luz) 0.25 sweet wine 4 tbsp silane (date honey) Cinnamon and ground cloves to taste

Ashkenazi recipe: 1/2 cup finely chopped apples 1/4 cup grated almonds or walnuts 1 tsp cinnamon Sweet red wine to taste and to bring to the desired consistency

Sephardic recipe: 6 pieces dried figs 6 pcs pitted dates 2 apples 1/3 cup raw almonds, coarsely chopped 1/2 cup walnuts, coarsely chopped 1 tsp freshly grated ginger 1/2 tsp cinnamon 1 tbsp honey 1 tbsp lemon juice 5 tbsp sweet red wine

Persian recipe: 150 g raisins, washed and dried 150 g pitted dates 100 g pistachios, dried in the oven 100 g walnuts 100 g almonds 1 apple 1 pear 1 banana 3/4 cup pomegranate juice 1/2-1 tsp nutmeg (to taste) For the fearless: black pepper, vinegar, or white wine to taste

Yemeni recipe: 170 g figs 170 g dried apricots 110 g pitted dates 110 g roasted walnuts 1/4 cup sweet red wine 1/4 tsp cinnamon 1/4 tsp cayenne pepper 1/4 tsp ground ginger

Recipe from Hopecooking:

150 g dried sour cherries 150 g dried apricots 150 g soft Israeli dates, pitted 100 g fresh walnuts 100 g pecans 100 g pistachios 1/2 tsp cinnamon 1/4 tsp hot pepper 1/2 tsp ground ginger 1/4 tsp ground cloves Sweet sherry to taste and to bring to the desired consistency, or red wine, or concentrated pomegranate juice