Traditional Recipes that are Kosher for Pesach – ‘Kasher L’Pesach’
Here is a selection of recipes that are kosher for Pesach. The Hebrew acronym for ‘Kasher L’Pesach’ is ‘KASHLAP’ – כשל”פ, and it would be used in everyday Hebrew conversation like this – “Is this cake-mix KASHLAP?”
- 3 cups matzoh farfel
- 2/3 cup sliced almonds
- 1/2 cup sweetened or unsweetened coconut
- 2/3 cup coarsely chopped pecans
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 stick (6 tablespoons) parev margarine or unsalted butter
- 1/3 cup honey (try silan – date honey – for a fruitier flavor)
- 1 1/2 cups (about 7 ounces) chopped, dried mixed fruit of your choice, including raisins
- Preheat the oven to 325°F
- In a large bowl, combine the farfel, almonds, pecans, coconut, salt, cinnamon and nutmeg.
- In a microwave or pan over low heat, heat the margarine or butter and honey until the margarine or butter melts.
- Stir this mixture into the farfel mixture, coating all the pieces.
- Spread the mixture evenly into a 9-by-13-inch baking pan and bake for 15 minutes, stirring halfway through to ensure even browning. It should be lightly golden.
- Remove from the oven, transfer to a large sheet of wax paper and set aside to cool for about 10 minutes. Add the dried fruit and toss to combine. Set aside to cool completely.
- Store in an airtight container.
Yvette’s Chreime – North African Fish Stew (Jerusalem, Israel)
- 1 kg (2 lb) fish with white, firm flesh (grouper, sea bass, grey mullet or even carp) cut through the bone into thick slices (steaks)
- 1/3 cup olive oil
- 10 cloves garlic, crushed
- 2 tablespoons paprika
- 1 tablespoon (or less if you prefer) cayenne pepper
- 1 teaspoon ground caraway
- 1 teaspoon ground cumin (optional)
- 2-3 tablespoons tomato paste
- Heat the oil in a large wide saucepan, add the garlic and spices and fry over high heat while stirring until the oil becomes aromatic.
- Add the tomato paste and stir until the paste blends with the oil.
- Add one cup of water and cook covered for 5 minutes.
- Carefully add the fish steaks to the sauce, bring to a boil, cover and lower the heat. If the sauce does not completely cover the fish steaks, turn them once halfway through the cooking.
- Cook for 10 minutes or until the fish is done but still firm and juicy.
- The sauce for the chreime is delicious – you can easily substitute a cheaper fish
- Cumin is found in many North African recipes and has quite an intense flavor. While this recipe calls for its optional use, we strongly recommend it. The flavor is just not the same without it. Rather put a little less than omit altogether.
- Serve Chreime with wedges of lemon. A sprinkle of lemon juice will bring out the flavor.
Gitel’s Beef Pot Roast (Haifa, Israel)
- 3 – 5 lb. (2kg) roast beef
- 6 potatoes, quartered
- 1 lb. (1/2kg) carrots sliced into chunks
- 1 lb. (1/2kg) mushrooms, sliced
- 8 – 10 baby onions
- 1 bottle burgundy wine (kosher for Passover) – kiddush wine will work
- garlic (fresh or powdered)
- ginger (fresh or powdered)
- In a heavy pot, place the uncooked beef on top of the sliced vegetables.
- Season with garlic and ginger.
- Pour entire bottle of wine into pot.
- Bring to a boil then turn down and simmer for 3 hours.
- When done cooking, let meat sit out for a bit before slicing. Arrange on platter and surround with the cooked vegetables
- In Israel the cuts of beef are often numbered. Number 5 is a good piece to use for slow braising and roasting.
- Substituting beef with dark turkey meat like the Schwarma cut or the “hodu adom” (red turkey meat), is an excellent alternative. You are assured of a tender result and it is healthier than beef.
- Browning the meat beforehand, seals it and keeps it tender. Under normal circumstances, coating the meat in flour before braising it, ensures a good result. Obviously this is not possible for Pesach, but you can still brown the meat in oil.
- Adding dried prunes and/or apricots to this recipe will enhance the flavor and make it slightly sweet.
- Instead of red wine you can use cola. The soda helps tenderizes the meat and the caramel enhances the flavor.
- The flavor of the meat is always improved a day after it has been cooked so, if you can, prepare in advance.
- I’d make this is a slow-cooker or crock-pot. I’d prepare it in the evening and let it cook on the lowest temperature, over night. Make sure there is enough liquid to cover all the ingredients.
Michelle’s Matzoh Brei (Manchester, England)
You either love matzoh brei or you hate it. Personally, I’d rather eat scrambled egg with matzah on the side.
- 2 eggs
- Salt & black pepper to taste
- 2 Matzohs, crushed
- Boiling water
- 25 grams (1oz) butter
- Beat the eggs in a bowl with the salt and pepper.
- Break the matzoh into pieces in a separate bowl and dampen them with a little boiling water.
- Stir this matzoh mixture into the egg mixture.
- Melt the butter in a frying pan. Pour the egg-matzoh mixture into the pan and cook until lightly browned on the underside.
- Turn the matzoh brei over and cook on the other side. Serve immediately
Alternative flavor combinations
- Add chopped chives and fresh parsley just before serving.
- For a sweet version, sprinkle with cinnamon and sugar
- Cheese and fried mushrooms is another enjoyable flavor combination
Rivki’s Coconut Macaroons (Ramat Bet Shemesh, Israel)
These are so easy to make and so much nicer than anything you can buy ready made. Make a double batch otherwise they’ll all get gobbled up before they have a chance to cool.
- 4 large eggs
- 1/2 cup (100 grams) powdered white sugar
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) desiccated coconut
- Preheat oven to 350° F (180°C) and line two baking sheets with parchment/baking paper.
- In a large stainless steel bowl whisk the eggs until well beaten.
- Add the sugar, salt, and vanilla extract. Finally, add the coconut, mix gently and make sure that all the coconut is completely moistened and coated.
- Place small mounds (about 1 tablespoon) of the mixture on a parchment-lined baking sheet, spacing several inches apart.
- Bake for about 15 to 20 minutes or until golden brown.
- Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
- Place half a glace cherry or an almond, for decoration, on the macaroons, before baking,
- You can dip the base of the macaroons in melted chocolate place the macaroons, chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies for about one hour, or until the chocolate hardens.
- Store the macaroons in an air-tight container
Maya’s Coconut Cake (Givatayim, Israel)
- 6 eggs
- 1 cup sugar
- 1 cup desiccated coconut
- 100 g of grated chocolate
Preheat oven to 180°C or 350° F.
2. Grease a 9 x 13″ baking pan.
3. Separate eggs.
4. Whip eggs whites until soft peaks form. Add sugar slowly and continue to whip.
5. Add eggs yolks, coconut and grated chocolate.
6. Spread mixture in greased pan.
7. Bake for 40 minutes.
Use non-dairy chocolate for a parev cake
Rhona’s Geshmirte Matzoh (Raanana, Israel)
- Matzoh cut into quarters or matzoh crackers, if available
- 250 grams of smooth creamed cheese
- 2 eggs
- 4 tsp sugar, plus a bit extra for sprinkling
- 1 tsp of ground cinnamon or cassia
- Mix cream cheese well with eggs and sugar.
- Dip matzoh into milk and lift out before they become soft.
- Put a thick layer of the cream cheese mixture onto the matzoh, sprinkle with cinnamon and sugar
- Bake at 180 C until cheese is set.
Pnina’s Apple Cake(Modiin, Israel)
- 3 eggs
- 3/4 cup sugar
- 1/3 cup oil
- 3/4 cup cake meal
- 5 apples, peeled & sliced
- 1/3 cup chopped walnuts
- 1/2 cup sugar
- 2 tsp. cinnamon
- In a medium sized mixing bowl, beat the eggs with the sugar and oil until the mixture is light.
- Add the cake meal and mix well.
- Pour half of the mixture into a lightly greased 8 or 9 inch square baking pan. Distribute half the apples over the batter.
- Pour the remaining batter over the apples and cover with the remaining apples. Combine topping ingredients in a small bowl; sprinkle over the apples.
- Bake in a preheated oven at 170 C for approximately 1 1/2 hours.
Granny Smith apples are the best cooking apples. Use them for this recipe
Rae’s Easy Haroset (Johannesburg, South Africa)
This recipe tops all ready-made Haroset you’d buy in a supermarket.
- 2 sour green apples, peeled
- 1 cup ground walnuts or hazel nuts, or a combination of both
- 1 teaspoon cinnamon
- 3 tablespoons sweet Passover wine
- Honey or sugar to taste
- Grate apples on a fine grater
- Add rest of ingredients and mix well.
Let the Haroset stand for a couple of hours so that the flavors can blend, then taste and adjust if necessary.
Sylvia’s Chocolate Brownies (San Diego, USA)
- 220g bittersweet chocolate, chopped
- 8 tbsp unsalted margarine
- 4 eggs
- 1 1/3 cups sugar
- 1 cup cake meal
- ¼ tsp salt
- ½ cup chocolate chips
- Preheat the oven to 180° and grease a 22cm square baking pan.
- Melt the chocolate with the margarine and let cool slightly.
- Beat the eggs and sugar until lemon colored.
- Add chocolate and beat to combine.
- Add cake meal and salt, mixing at low speed.
- Stir in the chocolate chips.
- Bake for 18-22 minutes.
- Add 1/3 cup of coconut or chopped nuts to the mixture for an interesting alternative.
- The secret of delicious brownies – beside of course delicious chocolate – don’t be tempted to bake longer than the recommended time or they will harden. Brownies must be soft and moist
Molly’s Carrot Tzimmes
- 2 kg sliced carrots
- 200 ml potato flour
- 1 C water
- 1 tsp salt
- 125g parev margarine (or oil)
- 250 g syrup
- 500 grams pitted, dried prunes
- Placed sliced carrots in casserole dish
- Mix flour and water together to make a paste
- Add golden syrup, salt and parev margarine to flour mixture and beat well.
- Pour over carrots and mix well
- Cover casserole dish and bake for 2 1/2 hrs at 160 C (325 F)
- Remove from oven and add the dried prunes
- Return to oven, and bake for an additional hour
- Use partially defrosted baby carrots instead – a great time saver
- You can replace the golden syrup with honey or silan (date syrup). Use less than the recommended amount and instead add dark brown sugar. The brown sugar gives the tzimmes a wonderful caramel flavor.
- For a much more intense flavor, use schmaltz instead of margarine
- Chunks of potato and sweet potato are also suitable additions to this dish
- A light sprinkling of ground cinnamon, before the tzimmes goes into the oven, gives an added dimension of flavor
Chocolate Toffee Matzo Crack
This recipe has had thousands of ‘shares’ between friends on Facebook and each time the list of comments applauding it, gets longer and longer. Thousands of house-wives can’t be wrong!
- 4-5 matzos
- 1 cup (250g approx) unsalted butter or Passover margarine
- 1 cup firmly packed dark brown sugar
- 1 (12-ounce) bag semi-sweet chocolate chips
- 1 heaped cup chopped pecans (use white chocolate instead of nuts)
- Servings: 35 2-inch squares
- Preheat oven to 350 degrees. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper.
- Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
- Make toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful — toffee will be very hot!) Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
- Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer. Sprinkle with pecans (or white chocolate – use a fork or bbq skewer to make swirls). Refrigerate until the chocolate is firm, about 45 minutes. Don’t leave it in the fridge too much longer, otherwise it will be hard to cut.
- Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.