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You don‘t have to wait for Pessach, Chag HaAviv, to make some of these traditional and delicious Passover recipes. Celebrate Passover with our classic family recipes and serving ideas that are easy to prepare and will brighten up your Holiday We collected gourmet Passover recipes of some of the traditional foods partaken in Passover holidays for the Seder and the rest of the holiday offering you easy to prepare ideas. While some of the recipes for Passover are symbolic, such as Charosset, all these Passover recipes are related to the holidays. As most of us eat Matzah that was soaked in water or other liquids, Matzah shruyah, on Pesach we added a few recipes that include it. We are aware of it that some do not as they feel that there may be some flour that is left unbaked on the Matzah, and soaking it will result in its becoming Chametz. Enjoy our Passover recipes for Gefilte Fish and Matzah Balls and have a great Holiday.
Traditional Red Horseradish
This horseradish recipe gives you the east European version. Remember that the finer the horseradish is chopped or grated, the more pungent the flavor. . INGREDIENTS: 1horseradish root 5medium size beets 1cup Passover apple cider vinegar ˝teaspoon Salt 4teaspoons Sugar . PREPARATION: Peel the horseradish and cut into small pieces. Grate in food processor
On the Passover Seder plate, Haroset or Charoset symbolizes the mortar that the Jewish slaves made in their building for the Egyptians. Every family has a private Charoset recipe. Here is ours for you to try out. INGREDIENTS: 6 peeled granny smith apples, coarsely chopped 1 cup chopped almonds 4 tbsp sweet red wine Cinnamon for decoration PREPARATION: Mix all ingredients thoroughly. Sprinkle with powdered cinnamon to give it the color of mud.
On the Passover Seder plate, haroset symbolizes the mortar used by slaves in Egypt this Charosset recipe comes from my Moroccan part of the family. Chag Sameach! INGREDIENTS: 2 cups pitted dates or 1 cup of date paste 1 cup raisins 1/2cup ground walnuts 1 tablespoon sweet red Passover wine PREPARATION: Chop the dates and raisins add the walnuts and mix. Than add the vine Roll with moistened palms into small balls. Chill overnight before serving
German Style Horseradish
This is the Horseradish, Chazeret, that my Grandmother with her French German roots used for her Geffilte Fish for Pessach. You can change this horseradish recipe and have it really hot or less strong by using more apples. INGREDIENTS: 1 horseradish root 5 skinned and pitted and chopped granny smith apples 1 cup Passover apple cider vinegar ˝ teaspoon Salt 4 teaspoons Sugar PREPARATION: Peel the horseradish and cut into small pieces. Grate in food processor Add the apple the vinegar and sugar and that’s it.
A Seder without Geffilte Fish is missing something. Every home has its own variation. Some prefer it sweet, some spicy, while always having a side dish with horse radish. We hope you will enjoy the gefilte fish recipe we suggest. In our Passover holiday recipe section we suggest two different kinds of horseradish recipes; white and red horseradish that you can see when scrolling down this page. Chag Sameach. INGREDIENTS: 9-10 pounds of whole carp or whitefish. 3large onions 3large carrots 4large eggs 1/3cups matzah meal 2teaspoons sugar salt & pepper to taste 3bay leaves PREPARATION: Skin and fillet the fish and use the head and skin to prepare a fish broth by cooking them with the one slices onion, the carrots,1 spoonful of salt and one spoonful of pepper and bay leaves with water to cover everything. Boil for about ˝ hour. Then remove the bones head and vegetables and simmer on low heat for another 40 minutes. Ground the fillets and than the rest of the onions (chopped) and combine with the matzah meal and the eggs. Add cold water to get homogenous mixture. Add the rest of the salt and pepper. Scoop with wet hands and make oval shaped ( ?). Leave a small quantity to fill also the head. Cook with the prepared broth for another 30 minutes. Decorate with slices of the carrots and chill overnight in your fridge. Serve with horseradish or a horseradish sauce.
It’s not a real Seder without Matzah balls. As they absorb a lot of liquid you have to prepare a large amount of soup. Remember your Matzah Ball need a very good soup to swim in. This Matzah Ball recipe can be changed by adding minced parsley or smoked goose breast that will add zest to your home made Pessach soup. INGREDIENTS: 4 large eggs 5 Table spoons margarine or vegetable oil 1 cup matzah meal Salt and freshly ground pepper to taste. Nutmeg will add a special touch. PREPARATION: Mix all the ingredients; add matzah meal if needed use wet hands to roll small balls. Cover and refrigerate for several hours. Drop the matzah balls into boiling chicken or meat soup. use a large cooking pot as the balls will absorb lot of liquids and grow in the broth.
A great brunch idea is this Matzo Meal Pancakes dish that you during Passover and any other time of the year. The pancakes can be served sweet with cranberry sauce, applesauce mixed with fruit compote, maple or blueberry syrup or just plain with meat or cheese dishes. I‘m sure your friends and family will ask you for this Matzo Meal Pancakes recipe. INGREDIENTS: 2 matzohs 2 eggs ˝ cup milk salt and pepper to taste 1 teaspoon butter or oil confectioner’s sugar vanilla flavoring PREPARATION: Break matzohs into small add half of the milk. Cover with cold water and let stand about one minute. Drain matzoh, squeezing out excess water, and return to bowl. Beat eggs with milk, salt, and pepper and stir into matzohs. Mix well. Heat butter in seven- inch non-stick skillet until hot. Pour matzoh mixture into skillet and smooth surface with spatula. Cook over medium heat until pancake is set, about six minutes. Slide onto plate and invert back into skillet. Cook another two minutes. Remove to platter and cut into wedges. Sprinkle with confectioners sugar and
Most of us eat Matzah that was soaked in water or other liquids, Matzah shruyah, on Pesach. Some do not as they feel that there may be some flour that is left unbaked on the Matzah, and soaking it will result in its becoming Chametz. For those who eat Matzah shruyah the Matzoh Brei is an enjoyable breakfast recipe Matzoh Brei INGREDIENTS per person 1 Matzah broken into small pieces 1 Egg Butter 1 teaspoon Brown Sugar or if you like you may add grated cheese or herbs to the frying mass instead of the sugar. 3 tablespoons Hot Water or milk PREPARATION: Place Matzos in a large bowl. Pour liquid over them. After a couple of minutes, pour and squeeze out the surplus water. Add egg and mix well.
Every Passover the question arises, what cakes will we do this year? One kind of cookies that my family always prepares is Macaroons. You can lace them with sugar or dip the tops in chocolate to make them look different on the plate. So here‘s the Macaroons recipe. INGREDIENTS: 8 egg whites 2 tablespoons lemon juice grated rind of 1 lemon or orange 3 cups sugar 4 tablespoons Matzah meal 1 pinch of salt 4 Cups coconut 2 cups chopped walnuts PREPARATION: Separate yolks from eggs; beat the whites until stiff, while adding sugar gradually. Add the remaining ingredients. Use tablespoons to form little cookies on backing sheet. Bake in preheated 325 degree F. oven for about 15 minutes.
Passover Carrot Cake
Come Passover we always waited for the delicious carrot cake that was prepared by my grandmother. She usually had one hidden from us so that when guests would come she will still have something to offer with the coffee. Ingredients 5 medium carrots, peeled and grated 6 tablespoons melted margarine or butter 1/2 cup Matzo cake Meal mixed with 1/3 cup potato starch 1 cup finely ground pecans or walnuts 1/2 cup orange juice 3 large whole eggs, separated 1 large egg yolk 1/2 brown sugar Zest of 1 orange 1/2 cup custard sugar with 1 teaspoon vanilla (optional) 2/3 cup chopped pecans, toasted 1/2 a tablespoon of grounded cinnamon (optional) 2/3 cup chopped pecans, toasted • Some melted margarine and 1 tablespoon of Matzo meal for pan For the Buttercream Frosting: 1/2 pound margarine or unsalted butter 2 cups powdered sugar 2 teaspoons vanilla extract 6 tablespoons orange juice Preparation: Preheat the oven to 350F degrees. Grease an 8-inch-round cake pan with margarine, and dust with matzo meal. In a small bowl, whisk together 1/3 cup potato starch, ground pecans, (and cinnamon if you like) and set aside. Beat all 4 egg yolks with the brown sugar. Add grated carrots, orange zest, and margarine. Continue beating until mixture is light in color. Place egg whites in the mixer bowl, and beat on medium-high speed than slowly pour in the custard sugar and beat until stiff. Fold both the egg-white and Matzo meal with the starch mixtures into the egg-yolk mixture. Add chopped pecans, but leave some aside for decoration) and grated carrots. Pour the batter into the prepared pan. Bake for about 40 minutes until a cake tester inserted into the middle of the cake comes out clean. Cool for at least 2 hours. Meantime, while the cake bakes and cools, prepare frosting. Put all ingredients into the mixing bowl and Mix all ingredients until light and fluffy. If the frosting feels too stiff to spread add gradually more orange juice to soften it. After the cake is cool spread the frosting and garnish with nuts. If you like spread some of the frosting in the middle too. As pictured.
INGREDIENTS: 3/4 cup oil 2 cups sugar 1 cup potato flour 1/4 cup cocoa 1 tsp. lemon juice 4 eggs 1/2 cup chocolate chips and/or 1 cup nuts and/or 1 cup coconut PREPARATION: Mix together with whisk method. Pour into a greased 9 x 13 baking form and bake in normal baking temperature for 45 minutes. For variations you may replace the chocolate chips with same quantity of broken nuts, coconut, or raisins.