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Family Favorite Passover Recipes

March 21, 2018 | by Chava Dumas a"h

Enhance your Yom Tov with these treasured recipes.

Passover always arrives in the spring, our annual opportunity to celebrate our rejuvenation and liberation from Egypt. This celebration of liberation includes our own unique stories of redemption that makes Seder night a time to review and rejoice that we are where we are today historically as a people and individually in our personal lives.

Serving our treasured recipes can enhance our joy tremendously.

Here are some of our family favorites for Yom Tov:

Traditional Purple Cabbage Celebration Salad

  • 1 large head purple cabbage, shredded
  • ½ cup dried cranberries
  • ½ cup sliced almonds
  • ¼ cup walnuts
  • ¼ cup pecans
  • 4 green scallions, sliced


  • 3 Tb onion powder
  • 1/3 cup olive oil
  • 1/4 cup vinegar
  • ½-1 teaspoon sea salt
  • ¼ teaspoon black pepper

Mix dressing ingredients. Pour on salad. Let marinate.

Serves 8-10.

Moroccan Beet Salad

  • 8 medium beets
  • Juice from 1 lemon
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 Tb. oil 1 Tb. sweet paprika
  • Pinch of hot pepper flakes
  • 4 sprigs fresh parsley, diced
  • 3 green scallions, sliced
  • 1 red pepper, sliced

Cook beets until tender. Cool and then shred. Add seasonings. Decorate with fresh parsley, scallions and red pepper.

Turmeric Garlic Dip

  • 4 heads of fresh garlic
  • 2 inch piece of fresh turmeric root
  • Pinch of salt and freshly ground black pepper
  • 8 to 10 scallions cut into small pieces
  • 1 cup olive oil

Bake heads of garlic in the oven 350 degrees, until soft (about 20 to 30 minutes)

Let the garlic cool off. Peel the skins off the cloves. Blend in food processor with olive oil and fresh turmeric until the mixture looks like thick butter. Add scallions and spices and blend briefly. Amazing healthy dip on cooked vegetables and matzo.

Broccoli Kugel

  • 1 bag frozen, bug-free broccoli
  • 1 cup water or almond milk
  • 4 Tb olive oil
  • 1 Tb lemon juice
  • 3-4 eggs
  • 1 tsp. salt Matzo meal (optional)
  • Paprika

Mix all ingredients. Spread into baking pan. Sprinkle with paprika.

Bake at 350˚F for 45 minutes.

Mom’s Famous Pesach Pasternack (Parsnips) Patties

Ingredients for patties:

  • 4½ lbs. (2 kilos) shredded parsnips
  • 1 Tb. coarse salt
  • 1 tsp. black pepper
  • 1 cup matzo meal
  • 10 eggs
  • 4-6 large onions

Ingredients for sauce:

  • 2 cans tomato paste
  • 2 cups water
  • ¼ cup oil
  • 3 lemons
  • ¼ cup brown sugar

Mix parsnips, salt, pepper, matzo meal, and eggs. Fry lightly in oil. Slice onions to layer the bottom of a large, heavy pot. Add 1 cup of water. Place patties on top of onion layer, then cover with 4 cups of sauce (tomato paste, water, and oil). Cook one hour on low heat. Add juice of lemons and ¼ cup brown sugar, and cook one more hour on low heat. This dish can be assembled the night before and cooked the next day. Carrots can be substituted for parsnips, but try to include at least two parsnips.

Sweet Potato Kugel

  • 4 sweet potatoes
  • 2 eggs
  • 3 T. brown sugar
  • ½ t. cinnamon
  • Coarsely ground walnuts or almonds (optional)

Cook sweet potatoes until soft, and then drain. (You can save the stock for soup.) Mash sweet potatoes. Combine with eggs and brown sugar. Mix thoroughly. Spread into baking tray and sprinkle with ½ t. cinnamon. (Optional: Sprinkle coarsely ground nuts on top.) Bake for 40 minutes at 350˚F. You can substitute sweet potatoes for potatoes in any potato kugel recipe as well.

Carrot Ratatouille

  • 4 large onions
  • 6 cloves garlic
  • 2 green peppers
  • 2 large zucchini
  • 8 ripe tomatoes
  • 4 carrots cut in circles
  • Olive oil
  • Salt and pepper

In a large soup pot, sauté onions and garlic in water for five minutes. Add tomatoes, peppers, zucchini, and carrots. Add ½ more cup water and simmer for 40 minutes. Add salt and pepper and olive oil to taste.

Grandma’s Matzo Kugel

This recipe is gebrokts.

  • 6 whole matzos, broken into small pieces
  • Oil for sautéing
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 celery stalks, chopped into small pieces
  • 4 large mushrooms, sliced
  • 6 eggs, beaten
  • 1 t. salt (to taste)
  • ½ t. black pepper
  • 1 T. paprika

Soak matzo pieces in warm water. Drain. Sauté vegetables until soft. Mix with moist matzo. Add eggs, salt and pepper. Spread kugel into large, oiled baking pan, and sprinkle paprika on top. Bake at 350˚F for one hour.

Zucchini, Onion or Mushroom Kugel

  • 4 zucchinis, grated
  • 2 large eggs
  • ¼ cup potato flour or matzo meal
  • 1 t. salt
  • 1 t. paprika mixed with 1 t. garlic powder

Mix all ingredients together, except paprika and garlic powder. Oil a baking pan, and sprinkle batter with paprika and garlic powder. Bake at 350˚F for 30 minutes. You can also substitute sliced onions and mushrooms for zucchini, and bake for 40 minutes.

Salmon Croquettes

  • 2 eggs
  • 1 can salmon
  • 1 large onion
  • ½–¾ cup matzo meal
  • 1 T. dried parsley

Mix by hand or in a food processor. Shape patties and fry lightly on both sides.

Turkey Rolada in a Pan

  • 2 lbs. (approx. 1 kilo) boneless, skinless turkey breast
  • 4 onions, chopped
  • 6 cloves garlic, minced
  • 2 cups semi-sweet white wine
  • 1 T. rosemary
  • 1 T. garlic powder
  • 1 t. black pepper

Saute onions and garlic, and then add turkey meat. Simmer for 10 minutes. Then add wine, rosemary, garlic powder and black pepper. Simmer for 50 minutes, until meat is soft.

Traditional Pesach Tzimmes

  • 3 lbs. (1½ kilos) brisket
  • 4 chopped onions
  • 4 cloves garlic, minced
  • 4 cups boiling water
  • Salt and pepper to taste
  • 3 T. potato starch
  • 4 sweet potatoes, cubed
  • 10 carrots, cut in circles
  • 1 cup pitted prunes
  • ¼ cup honey or brown sugar

Saute onions and garlic in a large pan. Then add the brisket and continue sauteeing for ten minutes. Add boiling water and potato starch and simmer for one hour. Add sweet potatoes, carrots, prunes and sweetener. Simmer for one more hour, or until meat is tender.

Variation: For vegetarian tzimmes, omit meat.

Pesach Cholent with Kishke

  • 4½ lb. (approx. 2 kilos) skinned chicken, turkey or red meat, cut into chunks
  • 2 large onions, diced
  • 5 cloves garlic
  • 1 T. honey or brown sugar
  • 2 T. sweet paprika
  • Black pepper and salt, to taste
  • 5-6 potatoes, quartered
  • 5 carrots, cut into large circles
  • ½ butternut squash, cut into large pieces

Brown meat with onions and spices. Add vegetables. Simmer for 45–60 minutes.

Ingredients for kishke:

  • 2 celery stalks
  • 1 large onion
  • 2 large carrots
  • 1 small sweet potato
  • 2 t. salt (or to taste)
  • ½ t. black pepper
  • 1 T. sweet paprika
  • ½ cup oil
  • 1 cup matzo meal
  • ½ cup potato starch

Blend and combine ingredients. Form into kishke loaf. Wrap in foil and bake or add to cholent to cook one hour before Shabbos.

Pesach Meatballs

  • 2 lbs. (approx. 1 kilo) ground beef or turkey
  • 2 onions, grated
  • 2 carrots, grated
  • 2 small potatoes (or sweet potatoes), grated
  • 2 eggs
  • 1 t. black pepper
  • 1 t. salt
  • 4 cups water
  • 1 can tomato paste
  • ½ cup brown sugar

Juice of two lemons (or ¼ cup lemon juice)

Mix the meat, grated vegetables, eggs and spices. Form into round balls. Fill a large pot with water, tomato paste, brown sugar and lemon juice. Add the meatballs. If sauce doesn’t cover them, add more water. Simmer for 1–2 hours.

Juice Ices

4 cups or your favorite juice (mango, pineapple, apple, orange and more)

Put in a container and put in the freezer. When partially frozen, remove, blend, and then return to freezer.

Coconut Macaroon Cake

  • 8 eggs, separated
  • 2 cups brown sugar
  • 1 cup oil
  • 1 cup matzo meal
  • Pinch of salt
  • 2 lemons (juice and rind)
  • 2 cups shredded coconut

Separate eggs. Beat egg whites with 1 cup sugar until stiff. Set aside. In a separate bowl, beat egg yolks, oil, 1 cup sugar, 1 cup matzo meal, salt, and lemon flavorings. Carefully fold both mixtures together; sprinkle the coconut into the batter and fold it in also. Pour this into a 9” x 13” lined cake pan and bake at 300˚F for 30–40 minutes (or until slightly browned).

Almond Macaroon Cake

  • 8 eggs, separated
  • 2 cups brown sugar
  • 4 cups ground almonds
  • 1 t. almond extract
  • Almonds, sliced or whole (optional)
  • ½ t. cinnamon

Beat egg yolks, 1 cup sugar, ground nuts and almond extract together. Whip egg whites with 1 cup sugar. Fold together carefully. Carefully pour into baking pan and decorate with almonds or sprinkle with cinnamon. Bake at 300˚F for 30–40 minutes.

Yummy Chocolate Chip Brownies

  • 1 cup chocolate chips
  • ¾ cup nut oil
  • ½ cup matzo cake meal
  • 2 T. unsweetened cocoa powder
  • 2 T. potato starch
  • 2 eggs
  • 1 cup brown sugar or ¾ cup honey
  • 1 t. vanilla
  • ½ cup chopped walnuts or pecans
  • Walnut or pecan halves, or coconut flakes for decoration (optional)

Melt half the chocolate chips and oil together in a saucepan placed on top of another saucepan with simmering water beneath. (It can burn if placed directly on the fire). Set aside to cool.

Mix together matzo cake meal, cocoa powder and potato starch. Mix eggs, brown sugar or honey and vanilla in a bowl. Beat with electric mixer for 2-5 minutes. Mix in melted chocolate, then add matzo meal mixture. Continue mixing on low speed until a thick batter is formed. Then fold in the rest of the chocolate chips and chopped nuts. Pour into 8” x 10” baking pan, and decorate the top of it with nut halves or coconut. Bake at 350˚F for 25–30 minutes. Remove from oven. Cool and cut into squares.

Enjoy and celebrate Pesach and every day!

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