Rubbah Charoset from the Temple Period – רובה חרוסת – Moretum
Charoset is a dip for Matzah (Unleavened Bread) and Marror (Bitter Herbs) eaten during Passover Seder. This recipe is a reconstruction of the original Charoset from the Temple period, a type of Greek and Roman Moretum, a nut, garlic and spices savory dip paste.
Peel about 1 head of garlic and measure the cloves to weigh 50 grams.
Put the garlic, hazelnuts, coriander, celery and salt into a food-processor and keep pulsing until all of the ingredients have been chopped up well and the mixture is smooth. Alternatively, for a more authentic experience and texture, you can crush all of the ingredients in a mortar, but it will take a very long time, probably close to 1 hour.
Add olive oil and wine vinegar to the mass and keep pulsing the food-processor until you obtain a consistent mass. If you are using a mortar, then simply add the olive oil and wine vinegar to the crushed solid ingredients and mix in a bowl.
The Classic Moretum should be rolled up into a ball and eaten together with bread in one bite. It can be served either at room temperature or after being chilled in the refrigerator.
For a more authentic taste use the following ingredients:
Wine vinegar from Spain, either Sherry or Sweet Moscatel, which have a stronger taste, or Sweet Pedro Ximenez vinegar, which has a milder taste. All of the above mentioned vinegars are made based on recipes closer to what the Romans would have used. A very good brand of Spanish wine vinegars is Los Villares, which can be purchased in Whole Foods Supermarkets throughout the US.
Extra Virgin Olive Oil from Greece, especially Crete. Just like wines, olive oil taste varies based on the variety of olives used and the region where they were grown. The Romans imported the majority of their olive oil from Greece, which was considered to be of the highest quality. A few different brands of Greek olive oil can be purchased in Whole Foods Supermarkets throughout the US.