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passover
RECIPES
Easy Homemade Matza
Ingredients:
- 1 cup all-purpose flour (or whole wheat flour)
- 1/3 cup water (room temperature)
- Optional: a pinch of salt or olive oil for flavor
Instructions:
- Preheat oven to 475°F (245°C). Place a baking sheet inside to preheat as well.
- Mix the dough quickly by combining the flour and water in a bowl. Stir just until it forms a soft dough (no need to overmix). Add a tiny bit more flour if it's too sticky.
- Divide and roll out the dough into 2–4 small balls. Roll each one very thin (like a tortilla), about 1/8 inch or thinner. Use a fork to poke holes all over each piece to prevent puffing.
- Bake immediately. Place the matzas on the hot baking sheet and bake for about 2–3 minutes on each side, or until lightly browned and crisp. Watch closely—they cook fast!
- Cool and serve. Let them cool before storing. Enjoy with honey, jam, or as a reminder of Israel’s journey from Egypt.
The entire process from mixing to baking must be completed within 18 minutes
passover
RECIPES
The Seder Plate
The seder dinner is structured around the seder plate which contains six foods to illustrate the story of Passover.
- Zeroa: Roasted lamb shank bone. This symbolizes the lamb the Jews sacrificed as a special Passover offering (Pascal lamb).
- Beitzah: Roasted (hard-boiled) egg. This symbolizes the circle of life and the festival sacrifice offered at the Temple of Jerusalem.
- Maror: Horseradish or bitter herbs. This symbolizes the bitterness of life as a slave.
- Chazeret: Lettuce or endive. This is another symbol of the bitter enslavement of the Jewish ancestors in Egypt.
- Charoset: A mixture of grated apples, chopped nuts, cinnamon, and sweet red wine. This looks like the mortar and bricks that the Egyptian Pharaoh forced the slaves to make, and it also symbolizes the sweetness of freedom.
- Karpas: Parsley, green onion. This vegetable symbolizes hope, renewal, and the coming of spring. The vegetable is dipped into salt water and as the water drips off, it symbolizes the tears of slaves.
You also need Matzo at the table (3 pieces, stacked and separated by napkins) and a dish of salt water.
The seder ritual contains 15 steps which includes blessings, washings, questions, and answers. And participants are required to drink 4 cups of wine during the seder (men and women alike).
THE PRIESTLY BLESSING
NUMBERS CHAPTER 6:22-27
22. The Lord said to Moses
23. Tell Aaron and his sons,
This is how you are to bless the Israelites. Say to them:
24. The lord bless you and keep you;
25. The Lord make his face shine on you and be gracious to you;
26. The Lord turn his face toward you and give you peace.
27. So, they will put my name on the Israelites, and I will bless them.
PASSOVER
EASY RECIPE FOR MATZA
Easy Homemade Matza
Ingredients:
- 1 cup all-purpose flour (or whole wheat flour)
- 1/3 cup water (room temperature)
- Optional: a pinch of salt or olive oil for flavor
Instructions:
- Preheat oven to 475°F (245°C). Place a baking sheet inside to preheat as well.
- Mix the dough quickly by combining the flour and water in a bowl. Stir just until it forms a soft dough (no need to overmix). Add a tiny bit more flour if it's too sticky.
- Divide and roll out the dough into 2–4 small balls. Roll each one very thin (like a tortilla), about 1/8 inch or thinner. Use a fork to poke holes all over each piece to prevent puffing.
- Bake immediately. Place the matzas on the hot baking sheet and bake for about 2–3 minutes on each side, or until lightly browned and crisp. Watch closely—they cook fast!
- Cool and serve. Let them cool before storing. Enjoy with honey, jam, or as a reminder of Israel’s journey from Egypt.
PASSOVER
Classic Matzo ball soup
Ingredients
For the chicken broth:
- 1 (4 to 5-pound) whole chicken, or 4 to 5 pounds whole chicken legs
- 2 medium yellow onions
- 1 medium head garlic
- 3 medium celery stalks
- 2 medium parsnips
- 4 medium carrots, divided
- 10 sprigs fresh parsley
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 3 1/2 quarts (14 cups) cold water
For the matzo balls:
- 5 large eggs
- 1/4 cup fresh dill, plus more for serving
- 1 cup matzo meal
- 1/4 cup melted chicken schmaltz, or 4 tablespoons melted unsalted butter
- 2 teaspoons kosher salt, plus more for the water
- Freshly ground black pepper
- 1/4 cup plain seltzer, club soda, or chicken broth
- 1/2 teaspoon baking powder (optional)
PASSOVER
Air Fryer Latkes
Ingredients
3 russet potatoes (about 1 3/4 pounds), peeled
1 small white onion
1/4 cup matzo meal
1 teaspoon kosher salt
1 large egg, beaten
2 tablespoons vegetable oil
2 tablespoons chopped fresh chives
Flaky sea salt
Applesauce and sour cream, for serving
Directions
Special equipment:
a 6-quart air fryer
- Grate the potatoes and onion on the large holes of a box grater. Lay cheesecloth (or a kitchen towel) over a mixing bowl, transfer the potatoes and onions to the center of the cloth and twist to create a pouch. Squeeze tightly to wring out as much liquid as possible from the mixture. Discard the liquid.
- Put the potato mixture in the bowl and sprinkle with the matzo meal and kosher salt. Add the egg and mix to combine. Set aside for 15 minutes for the matzo to hydrate.
- Line the bottom of the basket of a 6-quart air fryer with parchment and brush with the oil. Scoop the potato mixture into balls using a 2-ounce scoop, pressing the mixture against the sides of the bowl to squeeze out any excess liquid. Flatten each ball between the palms of your hands to form a thin patty. Place the patties onto the oiled parchment. Brush the top of the latkes with oil.
- Air fry at 400 degrees F until the latkes are light golden brown on top and just crisp at the edges, 8 to 10 minutes, then flip. Brush with more oil and continue to air fry until the latkes are golden brown and crispy, 8 to 12 minutes more.
- Sprinkle the latkes with the chives and flaky sea salt. Serve warm with applesauce and sour cream.
