The following Passover recipes have been collected over the years from various sources including recipes sent to us by our readers. If you have a recipe to share, please email it to us. If we feel it’s appropriate for our audience, we will include it in our collection. Email recipes to: recipes@30MinuteSeder.com.
Some of these recipes may not be considered “strictly kosher for Passover”, especially if you use ingredients that are not kosher for Passover.
Breakfast
Granola
2 cups matzah farfel
½ cup walnuts, chopped
¼ cup pitted dates, sliced
2/3 cup honey
¼ teaspoon cinnamon
½ cup raisins
¼ teaspoon salt
Preheat the oven to 325 degrees F.
Place all the ingredients in a large bowl, stir with a spoon until mixed well.
Using a non-stick shallow baking pan spread the mixture evenly inside.
Bake for 90 minutes until the mixture browns; this should take about an hour.
Cool and store in an airtight container.
Yield: 3 cups
French Toast
½ cup milk
2 eggs, well beaten
1 tablespoon grated lemons or orange rind
6-8 slices Passover sponge cakes (about 1 inch thick)
unsalted butter or margarine
cinnamon, to taste
sugar, to taste
In a large shallow bowl, combine the milk, eggs and lemon or orange rind and mix well.
Soak the sponge cake slices briefly in the milk mixture.
Melt the butter in a frying pan.
Fry the cake on both sides until brown.
Sprinkle with cinnamon and sugar.
Yield: 4 servings
Entrees
Passover Chicken Fricassee
1 ½ lbs boneless skinless chicken breasts, cut into 2 inch pieces
1-2 clove garlic, minced
½ teaspoon salt
½ teaspoon black pepper
SAUCE
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 green pepper, seeded and cut into thin strips
1-2 clove garlic, finely chopped
1 teaspoon paprika (sweet is preferred)
½ teaspoon hot pepper flakes, or use some fresh chili
2 tablespoons tomato paste
1 (28 ounce) can chopped peeled tomatoes with juice (or an equivalent amount of fresh tomatoes)
¼ cup canned tomato sauce
3 tablespoons chopped fresh parsley
½ teaspoon brown sugar (optional)
Place the chicken in a bowl and toss with the garlic, salt and pepper.
Let marinate for 15 minutes while you make the sauce.
Heat the oil in a large, heavy saucepan.
Add the onion and pepper and cook until soft but not brown- about 3 minutes.
Add the garlic, paprika and hot pepper flakes and cook for 1 minute.
Add the tomato paste and fry for 30 seconds.
Add the chopped peeled tomatoes with their juice to the pan with the tomato sauce and 2 tablespoons parsley.
Simmer the sauce until thick and richly flavored (about10 to 15 minutes), stir often.
Taste the sauce. If it’s too acidic, add sugar.
Blend or process the sauce if you prefer a smooth sauce.
Stir the chicken into the sauce and simmer until cooked, about 15 minutes.
Add salt and pepper to taste.
Serve garnished with remaining parsley.
Yield: 4 servings
Passover Cajun Spiced Chicken
4 skinless chicken breasts
½ cup matzah meal
1 tablespoon Cajun seasoning
Preheat the oven to 350 degrees F.
Lightly grease a shallow pan.
Mix matzah meal with seasoning.
Coat chicken with the mix.
Place in the pan on middle rack of oven.
Bake for 35 minutes.
Yield: 4 servings
Passover Pizza
Dough
1 cup water
4 oz. margarine (½ cup)
1 pinch salt
1 ½ cups matzah meal
5 large eggs
Pizza
2 cups tomato sauce
½ lb. grated mozzarella cheese
Oregano, to taste
Preheat oven to 350 degrees F.
Spread parchment paper on baking sheet
Heat the water, margarine and salt in a pot until the margarine is melted If you are using kosher for Passover margarine, this may take a while
Bring this mixture to a boil, remove from heat and tip all the matzah meal into the pot at once, stirring vigorously
Return to low heat and cook for 1 minute
Keep stirring The dough should come away from the sides of the pot and form a rough ball. Remove from heat and let cool for 5 minutes
Beat in 1 egg
When the dough is smooth and the egg has been fully incorporated into it, beat in another.Keep doing this until all 5 eggs have been added and the mixture is completely smooth. Spread the dough on the baking sheet covered in parchment paper in pizza crust formation (you can make one large or several small crusts (small crusts are recommended due to the crust’s delicate structure)
Bake for 15 minutes, until the crusts can hold their shape
Remove from oven and let cool for 10 minutes
Spread the tomato sauce over the crust, add cheese and oregano
Add any additional toppings you desire
Bake in the oven for 15 – 20 minutes or until cheese is bubbly
Yield: 4 servings
Desserts and Sweets
Passover Baklava
5-6 matzot (soak in water for a minute)
1 ½ cups chopped nuts (walnuts work well)
½ cup sugar
1 teaspoon lemon rind
1 teaspoon cinnamon
5 ½ tablespoons butter, divided
Syrup
1 cup water
1 cup sugar
3 tablespoons lemon juice
2 ½ tablespoons butter
Take the matzot out of the water and cover with paper towels for 15-20 minutes or until soft enough to fold.
Combine all other ingredients and 3 tablespoons of the butter to make the nut mixture.
Make layers of matzah, nut mixture, etc. until mixture is used up; ending with a piece of matzah.
Drizzle top of matzah with 2 ½ tablespoons of melted butter.
Bake at 350 degrees F. for 25 minutes.
When almost cool, cut into squares.
For the syrup: Combine all ingredients and the remaining butter (2 ½ tablespoons) and boil for 10 minutes stirring slowly till thick.
When syrup is cool, drizzle over cut squares.
Yield: 16 servings
Passover Cookies
1 ½ cups matzah meal
1 ½ cups matzah farfel
1 ½ cups sugar
1 cup raisins
1 cup walnuts
1 cup bittersweet chocolate chips
1 teaspoon cinnamon
3 large eggs
2/3 cup vegetable oil
Mix together all ingredients except the eggs and oil.
Add the eggs and oil and mix together well.
The dough will seem dry and crumbly, but it will hold together when cooked.
Drop onto greased cookie sheet, one tablespoon per cookie. Press lightly to hold together, if necessary.
Bake at 350 degrees F. for 15 minutes.
Yield: 24 cookies
Passover Cheesecake
4 (8 ounce) packages cream cheese
6 eggs
1 cup sugar
1 can chocolate macaroons
½ cup ground almonds
4 tablespoons melted butter
Note: Make this one day ahead.
In processor: Combine the macaroons, ground almonds and butter.
Shape crust in 10 inch spring-form pan.
Mix together the cream cheese, eggs and sugar.
Add cheese mixture to crust.
Bakeat 350 degrees F. for 1 hour or until set.
Refrigerate.
Can be topped with fresh fruit.
Yield: 12 servings
Chocolate Covered Matzah
6 sheets matzah crackers
12 ounces semi-sweet chocolate bits
½ lb butter
1 cup sugar
1 cup walnuts
Grease both sides of aluminum foil and set in the bottom of a cookie sheet.
Arrange the matzah on top of the foil breaking them, if necessary, to fit the pan completely.
Melt the butter and add the sugar and cook for 3 minutes.
Pour mixture over the matzah and spread evenly to cover them all.
Put into a 350 degree F. oven for 5 minutes.
Remove from oven and sprinkle the chocolate chips over the top.
It will take approximately 3-5 minutes for the chocolate to melt.
When melted spread over the top of the matzah.
If desired, sprinkle with chopped nuts.
Refrigerate until firm.
Break into pieces.
Yield 30 servings
Passover Nut Crust
1 ½ cups pecans
3 tablespoons sugar
2 tablespoons margarine
¼ cup cake crumbs
1 dash cinnamon
Preheat oven to 375 degrees
Mix all ingredients in food processor
Pat mixture into a 10-inch spring form pan
Bake for 7 minutes
Yield: 1 crust
Passover Brownies
4 large eggs, separated
1/3 cup matzah meal or cake crumbs
¼ cup cocoa
1 teaspoon instant coffee
1 tablespoon lemon juice
1 cup chopped walnuts
2 tablespoons orange marmalade
1 pinch salt
½ cup sugar
Beat egg whites until stiff
Add half of the sugar and coffee and put aside
Beat egg yolks, add other half of the sugar, lemon juice, marmalade and matzah meal
Combine mixtures, and on lowest speed of mixer, add rest of ingredients except the nuts, just until well mixed. Do not over beat
Fold nuts in by hand
Pour into a 13 x 9 inch greased pan and bake at 350 for 30 minutes
Yield: 24 brownies
Fruit Compote
8 oz. dried apricots
8 oz. dried peaches
8 oz. dried pears
½ cup golden raisins
1 cup sugar (optional)
1 cinnamon stick
Juice of 1 lemon
Juice and zest of 1 lemon
1 cup orange juice
3 cups cold water
½ cup blanched slivered almonds (optional)
¼ cup brandy (optional)
Cut the dried fruit into bite size pieces (or leave whole at your option)
Place fruit in pot with raisins, sugar (if desired), cinnamon stick, lemon juice plus zest, orange juice and water
Cover and bring to boil over high heat.
Turn heat down and let simmer for 25-30 minutes, until soft
Check occasionally to make sure fruit mixture does not get too thick. Add extra water or orange juice to thin if necessary
Remove from heat when fruit is soft
Stir in brandy (if desired)
Allow to cool for at least 2 hours to absorb the liquid
Cover and refrigerate
Serve warm or cold with slivered almonds (also good as topping for ice cream or in cereal)
Yield: 1½ quarts
Passover Recipes – Seder Plate Items
Charoset for the Seder (Ashkenazi style)
1 cup ground or crushed tree nuts (walnuts, pecans, almonds or a mixture)
5 small apples, peeled and cored
½ teaspoon lemon zest (grated lemon peel)
3 tablespoons sweet red wine, more to taste
1 ½ tablespoons sugar
1 tablespoon cinnamon, more or less to taste (optional)
Chop the apples and then mix in the other ingredients. Cover and refrigerate.
Yield: 2 cups
Apple-Cherry Charoset for Passover
2 red apples, skinned
1 cup canned cherries, pitted and drained
½ cup almonds, finely ground
2 teaspoons cinnamon
2-3 tablespoons honey
1-2 tablespoon sweet red wine
Core apples and cut into chunks (peeling not necessary).
Place in food processor and chop to a coarse consistency.
Add cherries, ground almonds and cinnamon. Process until coarsely chopped.
Transfer to a bowl.
Stir in honey to taste and red wine to moisten.
Serve at room temperature.
Yield: 12 servings
Moroccan Charoset Balls
2 cups walnuts
1 cup almonds
25 dates, pitted, cut into small pieces
20 dried apricots, cut into small pieces
¼ cup grape juice
cinnamon
Mix the fruit with the nuts and add the grape juice to make a smooth paste.
Roll into 1 inch balls and sprinkle with cinnamon.
Yield: 12 servings
|
