Etty’s Persian Charoset. Photo by Penny De Los Santos.

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. Photo by Dave Katz.

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. Photo by Dave Katz.

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. Photo by Penny De Los Santos.

Moroccan Mufleta

These crepes served with honey and butter are the star of a traditional Moroccan Mimouna celebration held at the end of Passover.

Orange and Olive Salad. Photo by Penny De Los Santos.

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.

Petits Gâteaux (Pistachio Cookies). Photo by Penny De Los Santos.

Petits Gâteaux (Pistachio Cookies)

These festive pistachio and rosewater cookies, which can also be served during Passover. Pair them with mint tea.

Eingemacht (beet jam). Photo by Penny De Los Santos.

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.

Illustration: Rotem Biksenspaner

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.