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Matzeballen (Traditional Dutch Matzah Balls)

Recipe by KOL Foods

<em>Matzeballen</em> (Traditional Dutch Matzah Balls)

Recipe contributed by Gidon van Emden. Born and raised in Amsterdam, Gidon is currently KOL Foods’ Customer Experience Manager and previously worked as a cook and kashrut supervisor. He shares, “These matzah balls are actually made from matzah, rather than from matzah meal alone. Because you crumble the matzahs yourself, they give a nice texture to

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Cuban Mojo Chicken

Recipe by KOL Foods

Cuban Mojo Chicken

Recipe submitted by Rabbi and Chef Avi Levy, who hosts the popular online kosher cooking video series, Avi’s Kosher Kitchen on YouTube. Avi has worked as a kosher butcher and as a chef in numerous restaurants and catering venues. His signature dishes often combine a Spanish and tropical influence with American and Israeli traditions.

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Chocolate Haroset

Recipe by Ilana Schatz

Chocolate <em>Haroset</em>

Recipe contributed by Philip Gelb, vegan chef and caterer. Using mortar and bricks, the Jewish slaves built the pyramids. The haroset reminds us of the mortar, a symbol of unrewarded toil. We remember how our ancestors’ work enriched the Egyptians’ lives and challenge ourselves to think about the ways that we currently benefit from exploited

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Coriander Chicken with Lemon and Sumac

Recipe by Jason Goodwin

Coriander Chicken with Lemon and Sumac

The Ottomans loved using coriander/cilantro, with its pungent fresh leaves and silky, warming seeds, but when the empire was abolished in 1923, it seemingly fell from grace and coriander leaves barely feature in modern Turkish cookery. Coriander goes well with the tart bite of lemon and sumac. Pul biber (Aleppo pepper) can be found in

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Abambar (Libyan Almond Cookies)

Recipe by Carine Goren

<em>Abambar</em> (Libyan Almond Cookies)

Abambar are Tripolitanian almond cookies I found in the Netanya market, where they are sold year-round, but especially for Passover. The abambar resemble macaroons, but are less delicate in look and texture. They are cracked and tanned, taste like marzipan and have the unique aroma of bitter almonds. After much trial and error, I came

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Shaya Haroset

Recipe by Alon Shaya

Shaya <em>Haroset</em>

My mom would make the best Sephardic-style haroset. This is based off of hers with an Italian twist. I love what the flavor of the moscato wine and hazelnuts add to the dates and figs. I also like to make this year round and eat it with everything. (Tip: After Passover, try it with grilled

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Curaçao–Style Haroset (Garosa)

Recipe by Wendy Nevett Bazil

Curaçao–Style <em>Haroset</em> (<em>Garosa</em>)

Recipe contributed by Melanie Moreno, adapted from Recipes from the Jewish Kitchens of Curaçao, Recipes Compiled by the Sisterhood of Mikvé Israel – Emanuel. This recipe is unique to the island of Curaçao, where Jews have resided since the 17th century. Melanie and René Moreno, and their now-grown children, Ilana and Alex, make this version

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