Passover recipe roundup

Quajado, a traditional Sephardic dish.
Courtesy of Katherine Romanow

Artichoke pesto with matzah.

Photo by Katherine Romanow.

Coconut matzah brei.

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.



  • 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.


  • 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.


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We had a quinoa stir fry tonight and it was a perfect passover meal! It's a nice substitute for couscous, considering the shape of it, and almonds, beans and meats can be added for protein, with stir-fried vegetables on top of that to make it more filling. (Because, seriously, no matter how much matzah I eat, I still don't feel full).
Chag Sameach!

My kids are craving tonight I'm sauteeing ground beef with onions, tomatoes, cumin, chili powder, salt, and pepper. We'll spoon this into and over baked potatoes (one per person) for a Passover "taco" bar. Chopped jalapenos on the side for those who want them. (And if you observe Passover but don't mind mixing milk with meat, you can add sour cream and shredded cheese to your table, too.)

This vegetable dish is a wonderful accompaniment for pot roast all year round. I saute large white onions (sliced and diced not too small) in olive oil, then add coarse-sliced/chopped red cabbage (quarter head and remove core first). Note: a 6 qt "Dutch oven" usually a good size pot for one medium head of cabbage & 2 large onions. While the cabbage is cooking, add salt & fresh ground pepper to taste. Once veggies are cooked, but still crisp, add small-medium jar or can of Mandarin oranges (preferably in natural juice, not syrup). If you are being strict about using only processed foods labeled kosher for Passover, you may prefer to use sections of fresh oranges. Clementines would be good, if you can still find them. Cook a few more minutes, all oranges are soft. Cover and keep warm on low until ready to serve, or re-heat if it's going to be a while, so that the cabbage doesn't get too soft.

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How to cite this page

Bigam, Kate. "Passover recipe roundup." 9 April 2012. Jewish Women's Archive. (Viewed on May 19, 2024) <>.