Bastille (Tripolitan Dumplings)
Orly Ben Yehuda shared this recipe in honor of her daughter Yuval who was murdered on October 7. This recipe is part of the commemorative project “A Place at the Table.”
Passover
Kashmiri Lamb Korma
Kashmiri lamb korma, a flavorful fusion of cultures, is a beloved Passover dish blending Kashmir traditions with Jewish-Muslim heritage
Terfez Truffle Beef Stew
This recipe is based on a lamb dish with truffles called “Terfez Bilranmi Passover” in the book “The Moroccan Kitchen” by Rivka Levy Malu as well as a recipe from home cook Simona Yifrach of Netivot.
Chelqa (Ethiopian Flaxseed Drink)
During Passover, it’s customary to prepare chelqa, a pale yellow soft drink that serves as a substitute for barley and wheat-based beverages like tella, the traditional Ethiopian beer, which is not kosher for Passover.
Palascinta (Hungarian Passover Crepes)
This recipe for Hungarian palascinta or crepes is made kosher for Passover by swapping flour for matzah meal
Persian Turnip Kebab
Tavakuli fondly recalls how everyone in his family would eagerly wait for this dish during Chol HaMoed, pouncing on the pot with spoons. “I like to eat it cold or at room temperature — it’s best that way,” he says.
Passover Kibbeh
This Passover kibbeh recipe from Syrian Jewish cookbook author Sigi Mantel and her grandmother Aliza swaps bulgar wheat shells for ones made with ground rice and matzo meal.
Matzo Kebab
A family recipe by the Jewish-Syrian cookbook author, Siggi Mantal, for a dish for Passover, typically served at the lunch on the day after the Seder.
Guizadas de Pessah (Passover Almond Macaroons)
This recipe was shared by Michel Thouati. Read more about his family story in The Jewish Food Society.
Falafel on a Plate
For Levi, the falafel, along with the pickled vegetables and sourdough flatbread, symbolizes her roots while reflecting her current culinary philosophy — healthy, vegetable-forward Mediterranean cuisine.
Gâteau Semoule (Algerian Semolina Cake)
Chef Enav Ezagouri grew up immersed in North African cuisine. “Most semolina cakes from North Africa are very simple. Gâteau Semoule cake was made here as a quick option and served at festive events and holidays, like Mimouna”.
Moroccan Tanzia with Chicken and Rice
This recipe is part of Asif’s Open Kitchen Project where cooks who were evacuated during the war are invited to a home in Tel Aviv to cook a dish that they miss from their own home. Would you like to participate in the project? Register here. Sarit Ben Simon, 48, who was evacuated from herContinue reading “Moroccan Tanzia with Chicken and Rice “
Stuffed Artichokes
Friday meals at Sylvie’s home in Sderot feature a dizzying selection of dishes. stuffed vegetables are a favorite of her children. This time, she has chosen to make stuffed artichokes. “This is a dish I mainly prepare for Shabbat dinners or holidays,” she adds.
Almond Potato Cake
Asif’s culinary director Guy Ben Harush decided to revive one of the recipes for a Passover cake that calls for almonds and mashed potatoes
Passover Wine Cookies
Before the holiday, Ben Harush scoured Asif’s library for a recipe that could help him recreate the memory of those wine cookies
Veal Sweetbread Stew
This veal sweetbread stew was passed down to Liza Ezra from her mother. It’s perfect for a holiday gathering or special occasion
Stuffed Cabbage Cake
“My children could eat this cabbage cake every day, all day,” remarks Nurit Levy
Flourless Chocolate Cake
This gluten-free cake takes center stage at Aharoni’s Passover table and is a favorite year round, particularly when it’s served with coffee
Coffee-Braised Brisket
The brisket recipe in chef Michael Solomonov’s family has evolved with each generation. This is his version with coffee and dried apricots
Roasted Lamb Shoulder with Potatoes
This roasted lamb shoulder comes from Rome, and is wonderful on its own or served as part of a complete Roman Seder menu.
Riso all’Uovo
A beaten egg added at the last moment helps make the dish creamy without any dairy.
Bocca di Dama (Flourless Almond Cake)
For a long time, Benedetta Jasmine Guetta debated the origins of bocca di dama, a delicate almond cake her Libyan grandmother made. Was it Italian or Libyan?
Dessert Pizzarelle
Roman Jewish tour guide Micaela Pavoncello serves these sweet matzo fritters drizzled with honey at her home to cap off Seder.
Vignarola (Roman Spring Vegetables)
Inspired by the spring in Rome, this recipe makes the most of the fresh vegtables as prickly artichokes, and fresh fava beans and peas in their pods.
Torzelli (Roasted Curly Endive)
This roasted rendition for Passover comes from tour guide Micaela Pavoncello, whose family has lived in Rome since Julius Caesar’s time.
Stracotto (Beef Braised with Tomatoes)
This recipe for stracotto, or tender braised beef in tomato sauce, is wonderful for the holiday—or anytime you’re entertaining.
Roman Braised Artichokes
This Roman recipe for tender braised artichokes, called carciofi alla Romana in Italian, is from tour guide Micaela Pavoncello’s family
Passover Chocolate Fudge Muffins with Black Coffee and Cardamom
For this recipe, chef Ohad Levi likes to use black coffee crushed with cardamom in a traditional mortar and pestle from Wadi Attir.
Slow-Roasted Leg of Lamb Stuffed with Date Charoset
Chef Ohad Levi stuffs lamb’s leg with dates, browned whole garlic cloves, and a charoset made with salted almonds and date molasses.
Stuffed Fish with Warm Yogurt Sauce
Fish stuffed with spinach, herb and afiq (yogurt stone) roasted in warm Yogurt Sauce.
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Braised Spring Vegetable Medley with Fresh Hyssop
In this French preparation, called barigoule, artichokes along with small carrots and whole cloves of garlic are gently braised in white wine and lots of olive oil. At the very end, garden peas, are added for a pop of color and freshness
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Ingriye (Beef and Eggplant Casserole)
An Iraqi eggplant stew with meatballs and a sweet and sour sauce
Persian Charoset
Charoset recipes vary both by region and from house to house. This Persian version is made with bananas, apples, pears, dates, and nuts.
Gefilte Fish a la Veracruzana
A Mexican play on gefilte fish from chef Pati Jinichi’s family, fish patties are poached in a spicey tomato sauce with pickled peppers.
Mexican Charoset
Examine the charoset on any Passover table and you can likely tell where the host traces their roots. This one comes from a family in Mexico.
Moroccan Mufleta
These crepes served with honey and butter are the star of a traditional Moroccan Mimouna celebration held at the end of Passover.
Sabra (Prickly Pear) Compote
Chilled fruit soups originate in Eastern Europe and they were especially popular in Israel during the austerity era. This is a modern take.
Avocado Soup
Chilled fruit soups originate in Eastern Europe and they were especially popular in Israel during the austerity era. This is a modern take.
Brain-Style Zucchini
Like many other recipes from 1950s Israel, this one uses vegetables and eggs to stand in for meat that wasn’t readily available.
Chubeza (Mallow) fritters
These fritters are inspired by a recipe from the early 1960s book “The Folklore Cookbook – Delicacies for the Israeli Holidays.”
Güveç (Seasonal Vegetables Stew)
This seasonal vegetable stew is infinitely adaptable and also fitting for Passover when spring vegetables are just arriving in the markets.
Cabbage Schnitzel
This is a classic example of a meat-focused dish that was adapted to be vegetarian during the Tzena era, a time of austerity in early Israel.
Orange and Olive Salad
This bright and briny salad gets an extra punch of flavor from cumin seeds, sweet paprika, and cinnamon and fresh cilantro.
Asada de Cordero con Alcachofas en Miel (Braised Lamb Shoulder with Peas and Artichokes)
This bone-in lamb shoulder seasoned with thyme, honey, and lemon comes from a family that lived in the western Mediterranean for centuries.
Petits Gâteaux (Pistachio Cookies)
These festive pistachio and rosewater cookies, which can also be served during Passover. Pair them with mint tea.
Mina de Espinaca (Spinach, Cheese and Matzo Pie)
Lasagna-like dish can be made with meat or vegetarian fillings like this one with spinach, cheese, and potatoes
Eingemacht (Beet Jam)
This recipe comes from eastern Europe, where cooks would grate beets and cook them with honey and vinegar to make eingemacht for Passover.
Black Coffee Bavarian Cream
“Our dessert is a classic Bavarian cream paired with a chocolate and black coffee sauce instead of the classic chocolate sauce”
Almond Bavarian Cream with Blood Orange Sauce
Chef Anat Neta-Kepten’s take on Bavarian cream is less sweet than traditional ones and lighter. She serves it with blood oranges and praline.
Bavarian Cream With Caramel & Meringue
Chef Gal Dotan of B12 restaurant in Tel Aviv adds caramel sauce for richness and meringue for crunch to his take on Bavarian cream.
Honey & Citrus Bavarian Cream
Broitman’s interpretation of Bavarian cream includes local honey from Porat Farm in Ein Yahav and Pini Gorelik’s citron liqueur.
Lemon Geranium Bavarian Cream
Chef Ido Feiner and pastry chef Dana Malkes of Roberta Vinci add flavors from the restaurant’s backyard to this Bavarian cream recipe.
Marzipan (Masapan)
This recipe has notes of pine that come from a tree resin called mastic, which can be found online and in select grocery stores.
Passover Kibbeh Hamdah (Sour Meatball Soup)
This kosher for Passover rendition of kibbeh (also known as kubbeh), replaces the common semolina exterior with ground meat and rice.
Patata Jaab (Potato Kubbeh)
This kubbeh is commonly found in Iraqi Jewish kitchens, especially during Passover, as it uses potatoes instead of bulgur wheat.
Bishbash Salad Over Labneh
This elevated bishbash salad is a colorful dish for winter that celebrates the season’s finest: cured olives, oranges, greens, and sumac.
Passover Noodles Studded with Herbs
A Passover recipe typical of the kitchens of Eastern European Jews, one still finds these noodles in traditional rural kitchens in Central Europe.
Nechama Rivlin’s Chicken Noodle Soup
Ashkenazi chicken soup is an integral part of Israeli cuisine. Add pasta and a few pieces of vegetables for a classic chicken noodle soup.
Za’atar Potato Salad (Kartoffelsalat)
Chef Erez Komarovsky reinvents the yekke potato salad, using freshly-made mayonnaise, mustard, and fresh hyssop leaves in place of dill.
Chicken Pot-au-Feu
“I want to return boiled chicken back to its former glory,” says chef Israel Aharoni. In this recipe, he puts his spin on a French classic.
Artichoke Hearts With Mint & Basil
These artichokes, inspired by the iconic Israeli cookbook “The Book of Pleasures,” are cooked with lots of olive oil and fresh herbs.
Stuffed Celery Root
Adoration for stuffed vegetables cuts across religious and ethnic boundaries and is shared by all residents of Jerusalem.
Buckwheat and Za’atar Mujadara
Chef Erez Komarovsky shakes off the dust from the buckwheat and prepares a dish inspired by the local and regional mujadara.