Move over, matzah brei. We asked some local foodies to share recipes that will keep the eight days of Passover meals internationally flavored, seasonally appropriate, exciting and, of course, delicious.
Passover’s over? Quick—go buy flour! As the holiday wraps up, Moroccan Jews host Mimouna parties with lavish tables of sweets and stacks of mufletas, thin pancakes made of the first post-holiday ingredients.
Recipe of the Week
Submitted by Paula Shoyer
These granola bars may have been designed for Passover, but they are simply a delicious, gluten-free cookie to enjoy all year round. Ground almonds are a great substitute for white flour and adds protein at the same time.
Several DC-area restaurants are pulling out all the stops for Passover with special themed menus—and with so many matzah ball choices: local, vegan with flaxseed and even Mexican-inspired!
Sephardic Jews eat rice during Passover; their Ashkenazi counterparts do not, Leah learned the hard way at a Seder as a new immigrant. But quinoa, recently certified K-for-P, can be enjoyed by all.
Indian holiday meals filled with ginger, cardamom and cloves (and a chai-loving mother) inspired Shulie to make a Passover masala chai ice cream—it has sweet, spice and everything nice.
During the Spanish Inquisition, to be caught cooking this dish could mean imprisonment or even death. Today it’s an easy-to-prepare, versatile vegetable dish, good for any meal or snack, especially during Passover.
A Yemenite family friend in Israel teaches Shaina how to make homemade grape juice to refresh during the Seder, especially after four cups of wine. Start soaking your raisins now—they need three days!
The first Brazilian woman to be ordained a rabbi now brings a touch of Spanish as well as the flavors of Brazil’s Jewish community to a synagogue in Northern Virginia.
When the time came for me to host my own Passover Seders, I began to wonder: could I marry the important lessons from my family’s past with the important lessons of our people’s past?