Recipes

Ingredients:

1 cup date syrup

3⁄4 cup chopped walnuts

Instructions:

Combine date syrup and nuts.

This recipe is copyrighted by Faith Kramer, author of 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen. Learn more at faithkramer.com.

Ingredients:

1 large orange, peeled

11⁄4 cups pitted dates, finely chopped

1 cup raisins, finely chopped

1⁄2 cup sweet kosher grape wine

1⁄2 cup walnuts, finely chopped

1⁄2 cup almonds, finely chopped

1⁄2 cup pine nuts

Instructions:

Cut the orange into 1⁄4 -inch pieces. Remove the seeds. Add chopped dates and raisins and mash together into a paste. Stir in the wine and chopped nuts. Can be made a few days before Passover.

This recipe adapted from the j. This recipe is copyrighted by Faith Kramer, author of 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen. Learn more at faithkramer.com.

Adapted from The Classic Cuisine of the Italian Jews II by Edda Servi Machlin
(Giro Press 1992)
Yield: 12 servings

The New World imports, pumpkins and winter squashes, quickly became popular among Italy's Jews, who especially prized them during the fall holidays, when their sugary, golden flesh symbolized the sweetness and seasonal plenty of an abundant harvest. Edda Servi Machlin features this recipe on her Rosh Hashanah menu. It's excellent for the New Year seder since there is no last-minute cooking required: you can bake it in advance or simply prepare everything up to the baking ahead of time.

Ingredients:

• 1 large butternut or any winter squash you like (3 to 4 pounds)
• Water
• ½ cup finely chopped onion
• 1 tablespoon coarsely chopped Italian parsley
• 1 tablespoon shredded basil
• 1 garlic clove, minced
• olive oil
• 3 eggs, slightly beaten
• bread crumbs

Trim and pare the squash. Cut in half and remove the seeds and most of the fibers around them. Cut coarsely (approximately ¾-inch cubes), and place in a pan with 1 cup water, onion, parsley, basil, garlic, and 4 tablespoons oil. Cook over moderately high heat, covered, for 10 minutes, stirring frequently. Add a few tablespoons of water if necessary, but keep the squash rather dry.
Remove from heat and coarsely mash. (Do not puree.) After it cools a little, add eggs and mix well.
Preheat oven to 350 degrees F. Oil a baking dish and sprinkle abundantly with bread crumbs. Pour the mashed squash into it; flatten with a rubber spatula, sprinkle the top with bread crumbs and drizzle with oil. Bake for 45 minutes or until well puffed and the top begins to brown.

Whether you use these recipes for your seder or for your fifth-night meal, here are 10 recipes that will give you a small taste of how many Jews around the world celebrate Passover. 

Looking for even more options? Browse all of our Passover recipes – then show us your holiday creations by reaching out to us on Facebook or Instagram!

Sides and Appetizers

• Jaroset (Panamanian Halek): Jewish chef Tina Wasserman shares a recipe from her Panamanian friend Rita, whose roots go back to Spain via Amsterdam and Curaçao.
• Tri-Colored Gefilte Loaf, Spanish Style: This recipe, which melds the flavors of a 500-year-old Spanish Jewish cuisine, was inspired by the members of Barcelona’s Jewish community.
• Turkish Charoset: Unlike traditional charoset, made with apples and nuts, this combination of dates and oranges is closer to representing the mortar that the Israelites used to build the palaces and pyramids of Egypt.
• Mina de Maza (Matzah Pie): Throughout the Mediterranean, Turkish Minas, Italian Scacchi, and Greek Pitas - all layered dishes similar to lasagna - have been prepared for at least a thousand years using matzah for dough during Passover. This recipe is a variation of the classic Turkish Mina and a meatless Scacchi.
• Israeli Charoset: This recipe, an adaptation of a California-influenced Israeli charoset, is an amalgam of both Ashkenazic and Sephardic culinary traditions - flavorful, intriguing, and a big hit at the seder.

Entrees

• Moroccan Meatball Tagine with Quinoa “Couscous”: Couscous is not kosher for Passover, so this recipe substitutes quinoa. While quinoa is not indigenous to the old world, it nevertheless resembles the Moroccan national dish in size and shape.
• Roast Chicken, South African-Style: This recipe includes potatoes, apples, and ginger. Many varieties of apples are cultivated in South Africa, and the use of ginger is directly related to the spice route that made its way around the Cape of Africa.
• Korean Braised Sriracha Brisket: The trend of Korean BBQ with a homey brisket makes perfect sense, and leftovers taste great on matzah.

Desserts

• Tunisian Guizadas: Guizadas are a specialty of the Livornese Jewish community in Tunisia. Italian Jews once traded goods with their brethren in Tunisia through Livorno, a major Italian commercial port. Many Jewish Livornese settled in Tunisia to finance the ransom of Jewish hostages taken by pirates who patrolled the rich trade routes.
• Budino Cioccolato (Italian Rich Chocolate Pudding): This Italian dish with Iberian roots also has a strong Portuguese influence, evident in the addition of cinnamon and chocolate to what is in essence flan, a classic Spanish dessert. 
• Bubele Modern-Style: This matzah meal fritter has South African roots.

Save skins from 10 yellow or brown onions. Place 12 room-temperature large eggs in a single layer in deep pot. Top them with skins. Sprinkle a few teaspoons of black tea leaves over top. Pour in water to cover by several inches. Add 1 Tbs. white vinegar and 1 Tbs. olive oil. Bring to boil over medium-high heat. Cover, lower heat to medium-low, and simmer 5 hours. Add water as needed to keep eggs covered. Cool eggs in ice water. Refrigerate unpeeled eggs for up to 7 days.

This recipe is copyrighted by Faith Kramer, author of 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen. Learn more at faithkramer.com.