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Dairy Lunches

May 9, 2009 | by staff

Matzah Pizza, Lasange, and more!

    Dairy Passover Kugel

6 eggs
2 cups milk
1 pint cottage cheese
3 tablespoons lemon juice
1/2 cup sugar
1- 8 ounce can crushed pineapple, drained
6 matzas, moistened and drained
1/4 cup butter, melted
1/4 cup cinnamon and sugar mixture


2 cups sour cream
3 tablespoons sugar
1 tablespoon lemon juice


Preheat oven to 350 degrees F. Beat eggs with milk and cottage cheese. Add lemon juice, sugar and pineapple. Add matzas and mix again. Pour into greased 9x13-inch pan and drizzle melted butter on top. Sprinkle with the cinnamon and sugar mixture. Bake for 50 minutes. Let kugel cool. Combine topping ingredients and pour over kugel. Bake at 450 degrees F. for another 10 minutes.
Serves 12.

    Marinated Feta Cheese

My friend, Holly, is really a gourmet cook. This is a treat from her kitchen. She usually serves this as a first course with grilled vegetables.

      cinnamon and sugar mixture. Bake for 50 minutes. Let kugel cool. Combine topping ingredients and pour over kugel. Bake at 450 degrees F. for another 10 minutes.
Serves 12.



Marinated Feta Cheese

12 ounces feta cheese (the softer kinds imported from Israel or France are best for this)
6 large garlic cloves, peeled
10 large sprigs fresh parsley
10 large leaves fresh basil
2 teaspoons fresh oregano
good quality extra virgin olive oil


Cut feta cheese into 1/2-inch cubes. Place cheese into shallow non-reactive dish or plastic container. In food processor, finely chop parsley, basil and oregano. With machine running, drop garlic cloves through feed tube. Continue processing until garlic and herbs are finely chopped, stopping to scrape down sides as necessary. Carefully mix garlic-herb mixture with feta cheese, coating cheese well. Pour enough olive oil into dish to completely cover cheese mixture. Marinate 24 hours for up to one week and serve at room temperature.

    Matzah and Butter

My husband says I can’t forget to include this. After all is said and done and all the fancy recipes made and eaten, who can resist matzah with butter and salt? In fact , who can stop eating it once they start? We dare you.

    Passover Lasagne

This is easy and a very big hit. No matter how full my guests are from the previous evening’s seder, no matter how they think they’ll never eat another thing, they always end up having seconds of this dish.


12 matzas, slightly dampened
8 ounce package of farmers cheese
4 eggs
1 teaspoon nutmeg
1 pound mozarella cheese, grated
2 jars (approximately 24 ounces each) spaghetti or tomato sauce


Preheat oven to 350 degrees F. You will need 2-9x13 – inch pans. In a medium bowl, mix together farmers cheese, eggs and nutmeg. Set aside. Pour a thin layer of tomato sauce on the bottom of each pan. Place two matzas on top of the sauce. You can fill in the empty space with broken pieces. Next place a layer of the cheese mixture in both pans, using about 1/4 of the mixture for each pan. Sprinkle a small amount of mozarella cheese over the farmers cheese, then cover with a layer of sauce. Add another layer of matzas, then the remaining farmers cheese. Add another layer of sauce and a final layer of matzas. Cover the tops of the matzas with the mozarella cheese. Bake for about 45 minutes until cheese is nicely melted and browning. Serves 12 guests who claim they’re not really hungry.

    Matzah Pizza

You can let your imagination go wild here.


All you need are matzas, olive oil, tomato sauce and grated mozarella cheese. But you can add whatever toppings you like.


Preheat oven to 450 degrees F. Place matzah on lightly greased baking sheet. Spread a very thin layer of olive oil over matza, then add sauce, cheese and desired toppings. Bake for 10 – 15 minutes, watching carefully to keep from burning.


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