Iron Chef Charoset!
Under the guidance of rabbinical student and iron chef Erica Steelman, each group created a charoset masterpiece out of a vast variety of ingredients. The final products were judged - by the whole group - on the criteria of taste, presentation, and the group's explanation of the symbolism behind their recipe. In preparation, we studied traditional and contemporary sources on the symbolism of charoset on the seder plate. We discussed cultural differences between Ashkenazi, Sephardi, and Mizrachi Jews, and how these are reflected in everything from their cuisine to their religious thought.
Here is a very approximate map showing the geographical areas whose cultures had the strongest influence on three loosely defined Jewish ethnic groups:
| Ashkenazi (from the word for "Germany") | Sephardi (from the word for "Spain") | Mizrachi (from the word for "Eastern") |
Apples, walnuts, and cinnamon - the main ingredients of the Ashkenazi charoset with which many in the group were most familiar - remind us of apple strudel and other northern European treats. The charoset recipes from the Sephardi countries call for pears and figs, almonds and wine, evoking a regal Spanish court. Charoset from the Mizrachi world is rich with pomegranates and dates, spiced with cardomon, cloves and even cayenne pepper.
Just as the food of these diverse Jews is flavored by the lands in which they lived, so is their language:
- Ashkenazi Jews spoke Yiddish, a mixture of Hebrew and old German.
- Sephardi Jews spoke Ladino, a mixture of Hebrew and old Spanishs
- Mizrachi Jews spoke languages such as Judeo-Persian, a mixture of Hebrew and the language of their host country.
Our recipes were beautiful and tasty. A brand new charoset ingredient - caramelized sugar - was invented by one group, and found its way into several of the final products.
