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.
Passover
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 in Blood Orange Soup
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.