Passover Archives

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.

A Mexican play on gefilte fish from chef Pati Jinichi’s family, fish patties are poached in a spicey tomato sauce with pickled peppers.

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.

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

Chilled fruit soups originate in Eastern Europe and they were especially popular in Israel during the austerity era. This is a modern take.

Chilled fruit soups originate in Eastern Europe and they were especially popular in Israel during the austerity era. This is a modern take.

Like many other recipes from 1950s Israel, this one uses vegetables and eggs to stand in for meat that wasn’t readily available.

These fritters are inspired by a recipe from the early 1960s book “The Folklore Cookbook – Delicacies for the Israeli Holidays.”

This seasonal vegetable stew is infinitely adaptable and also fitting for Passover when spring vegetables are just arriving in the markets.

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.