Jewish Passover Recipes : Jewish cooks worldwide and over the centuries have sought ways to create food for Passover that is tasty despite the extra kosher restrictions placed on food during this week long holiday. Here are some Passover Food Recipes for you.
Passover Recipes for Passover Meal
- Unleavened Bread
- Passover Cheese Pie
- Matzo Farfel Kugel
- Matzo Ball Soup
- Chocolate-Apricot Passover Torte
- Matzo Brie
1/2 c. water
2 Tbsp. sugar
1 tsp. salt
2 Tbsp. oil
1 1/4 c. flour
Knead until smooth. Roll out to quarter inch thick. Bake at 300 degrees for 30 to 40 minutes. Put on cookie sheet. This only makes a small batch (about a quart size bag), but it can be doubled easily.
Passover Cheese Pie
1/4 lb. Butter; Softened
1/2 cup Granulated Sugar
2 tsp. Potato Starch
3/4 cup Matzo or Cake Meal
Cheese Pie Filling:
1 lb. Dry Cottage Cheese or Farmer’s Cheese
1/2 cup Sour Cream
lemon juice and sugar taste Cream butter and sugar together.
In a separate bowl, mix eggs, potato starch and cake meal. Add to butter/sugar mixture. Spread half of batter onto bottom of 9×12″ greased pan. Beat all filling ingredients together and pour over dough. Criss-cross remaining dough on top. Bake in preheated 350 degree oven for 1 hour. Enjoy with strawberries and sour cream or yogurt.
Few More Passover Recipes For You
Matzo Farfel Kugel
A traditional kugel recipe for Passover where the matzo farfel (small pieces of matzo) stand in for the usual noodles. The key is enough liquid to offset the delicious but dry matzo farfel.
2 cups matzo farfel (about 4 boards of matzo)
¼ cup sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
2 teaspoons salt
5 tablespoons margarine or butter, melted and cooled
3 medium or 2 large apples, peeled, cored, and sliced
1 teaspoon lemon juice
½ cup toasted ground walnuts or pecans
Preheat the oven to 350 degrees and grease an 8 X 8 baking dish or pie pan equivalent to a 1 quart pan.
Instead of buying pre-made farfel, simply place a few boards in a ziploc bag and use your rolling pin to break them up into little pieces. 2 boards will yield 1 cup of farfel.
Mix the farfel with 2 of the eggs and a teaspoon of the salt and then toast the mixture over low heat in a heavy skillet, mixing frequently to be sure the pieces brown and separate. I found medium low heat worked better than low. Set the pieces aside while you:
In a medium bowl, beat the remaining 2 eggs with the sugar, 1 teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and 3 tablespoons of the melted and cooled butter or margarine. Add in the toasted farfel mixture and ½ cup of water.
In your greased baking dish, layer ½ the apple slices and sprinkle them with the lemon juice and a dusting of cinnamon, then add the matzo farfel mixture and then top with the remaining apples. Then sprinkle with the toasted ground nuts and dust it with a bit more cinnamon and pour over the remaining melted butter or margarine.
Bake for approximately 30 minutes.
Matzo Ball Soup
Matzo balls, made of ground up matzo (matzo meal), oil, eggs and chicken stock, are dumplings (kneidlach in Yiddish) which are served in chicken soup – especially on Passover. Enjoy this simple, fool-proof recipe for matzo ball soup.
- 1 whole chicken
- 3 carrots
- 3 zucchini
- 3 celery sticks
- 3 small onions
- 2 small parsnips
- salt and pepper to taste
- chicken soup powder to taste
- MATZO BALLS
- 4 eggs, separated
- 4 Tbsp. water
- 4 Tbsp. oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup matzoh meal
1. Place chicken in a large soup pot.
2. Cover with water. Boil for 20-30 minutes.
3. Scrape and discard any froth.
4. Add vegetables and spices.
5. Bring to a boil.
6. Lower heat and simmer for 1 1/2 – 2 hours.
7. When cool, strain soup and add back cut-up vegetables.
1. Beat egg whites in a large bowl until stiff peaks form.
2. In a separate bowl, beat together the egg yolks and water with a fork.
3. In another bowl, mix the matzah meal with the spices.
4. Alternate gently folding egg yolk mixture and matzoh meal mixture into egg whites to form a light, firm dough.
5. Cover and chill for 1/2 hour.
6. Boil a pot of water. Add a bit of chicken soup mix.
7. Wet hands and form balls from the dough that are about the size of a walnut. Drop balls into boiling soup.
8. Cover the pot tightly and simmer on low for 1/2 hour. Don’t uncover the pot while cooking as this can cause the balls to fall.
9. Matzah balls can be stored for two days in their cooking liquid in a covered container in refrigerator.
10. Reheat gently in their cooking liquid. Then strain and serve balls in hot soup.
Chocolate-Apricot Passover Torte
1½ cup butter
2 cups sugar, divided
⅔ cups unsweetened cocoa
5 eggs separated
2 tbs. water
1 tsp. vanilla extract
1 cup blanched almonds, ground
3 tbs. matzah cake meal
½ cup apricot preserves
whole almonds, optional
½ cup sugar
¼ cup unsweetened cocoa
1 cup whipping cream
½ teaspoon vanilla extract
Preheat oven to 350. Line the bottoms of two 9-inch round baking pans with parchment paper. In a medium saucepan over low heat, melt butter. Add 1 1/2 cups sugar and all the cocoa; stir until well blended. Cool.
In the large bowl of an electric mixer, beat egg yolks until thickened. Gradually add cocoa mixture, beating until well blended. Stir in water and vanilla. Combine ground almonds and cake meal; add half the mixture to the chocolate batter. In a clean bowl with clean beaters, beat egg whites until foamy, gradually add remaining sugar and beat until stiff. Add remaining nut mixture. Fold egg white mixture into the chocolate batter in three additions.
Divide batter into prepared cake pans. Center pans in the oven and bake 30-35 minutes until a wooden pick inserted in the center comes out clean. Cool on a rack 10 minutes; cake settles slightly. Remove cake from pans to a wire rack. Cool completely.
Place one cake layer on a serving dish. Heat and strain apricot preserves; discard solids. Spread melted preserves over bottom layer and set remaining layer on top. Spread chocolate frosting over the top and sides of torte. Garnish with whole, toasted almonds, if desired. Refrigerate until serving. Once chilled, cover in plastic to freeze. NOTE: If freezing cake before serving, do not frost prior to freezing. Defrost cake before frosting.
Source : http://www.keyingredient.com/
6 sheets of matzoh
Salt and white pepper
In a large bowl, break matzah into fragments. Not too small! Sprinkle with a little boiling water to soften matzah (no more than 1/4 cup).
While matzah is softening, beat eggs. Pour over softened matzah, add salt and pepper to taste. Mix well.
Pour mixture into hot, oiled frying pan and cook over medium heat, stirring until matzah brei is dry but not crisp.
Serve with cinnamon and sugar, honey, or preserves (blackberry jam is particularly good). Matzah brei cools quickly. Can be reheated in the microwave.
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