Passover recipe roundup

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Quajado
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Image by Katherine Romanow.
Artichoke Pesto with Matzah
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Photo by Katherine Romanow.
Coconut Matzah Brei
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Photo by Katherine Romanow

Tonight marks the fourth night of Passover, and you’re probably running low on leftovers from the first two nights’ seders (if you had any to begin with). Fear not! These recipes, published on Jewesses With Attitude throughout the last few Passover seasons, will revive your holiday menu and stave off your hunger for bagels and pasta - for at least a few more days.

MAIN DISHES

DIPS AND JAMS

  • Artichoke pesto with matzah: Artichokes are mentioned in the Talmud. Why not bring them to today’s Passover meals?
  • Not your bubbe’s compote: Don’t be scared of the main ingredient. These wine-stewed prunes with mascarpone are a step up from traditional Ashkenazi fruit compote.
  • Coconut jam: Use leftover coconut from making macaroons to create this Egyptian Jewish spread.
  • Muhammara: Using matzah in place of breadcrumbs will turn this roasted red pepper and walnut dip into a Passover recipe.

SOUPS, SALADS AND SIDES

  • Salade cuite (Moroccan Matbucha); This “cooked salad” is a mix of tomatoes, bell peppers and garlic, perfect for dipping bread into.
  • Fava bean soup (bessara): The Moroccan Jewish community traditionally eats fava beans on Passover.
  • Charoset medley: Israeli, Persian, Italian and Surinam charoset use ingredients such as bananas, chestnuts, coconut, and cardamom.
  • Orange salad with olives: The combination of green olives against the bright color of the oranges makes this a stunning salad.

DESSERTS

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