Passover is a one of the most important holidays on the Jewish calendar. It commemorates God’s mighty hand in delivering the children of Israel from 400 years of slavery in Egypt. For Messianic Jews, Passover is a time to remember and declare the wonders of Passover and also commemorate the gift of God’s grace in sending His Son Yeshua (Jesus) to deliver us from slavery and sin. As the apostle Paul writes, Yeshua is our Passover lamb. Messianic Jews rejoice in the astonishing symbolism of Yeshua throughout the Passover celebration.
Passover is also called the Feast of Unleavened Bread, and the Passover Seder includes a special holiday meal. As commanded by God in Leviticus 23, Jewish people and Messianic Jews abstain from eating any yeast―or leaven―products during the week of Passover. Traditional Passover foods include roast lamb, beef brisket, matzah ball soup, fancy vegetables, and matzah kugels. And of course, there are delicious desserts, all made without using any yeast.
Whether you are Jewish or a Christian discovering your Jewish roots of New Covenant faith in Yeshua, we know the planning of your Passover meal is important. So, we’ve collected some recipes from our staff and put together a Passover menu and recipes for you to enjoy. Chag Sameach! Happy Holiday.
1. Matzah Ball Soup
Submitted by Rebbetzin Sandie Zimmerman, wife of Rabbi Jack Zimmerman, Senior Rabbi at Tree of Life Messianic Congregation and Jewish Voice staff member since 2004. Sandie doesn’t use written recipes but cooks from memory using recipes handed down to her from her and Jack’s grandmothers. This recipe admittedly uses some estimated or generalized measurements, estimated times, and a lot of “to taste.” That’s just how it is with some of the best cooks!
For this traditional Passover soup, you’ll need to begin the day before.
Ingredients
Broth
- Water
- Kosher whole chicken (or pieces) – Kosher tastes so much better
- 2-3 Whole or halved carrots
- 2-3 Whole or halved stalks of celery
- Turnip, cut into approximately 4 pieces (optional)
- Parsnip, cut into approximately 4 pieces (optional)
- Fresh Dill
- Kosher Salt
- Kosher Pepper
- Organic Chicken Broth (to have on hand in case you don’t get enough broth from the cooking, remembering that the matzah balls will absorb some of it)
Matzah Balls
- Mazto Meal
- Seltzer water
- Vegetable Oil
- Eggs
Directions Day Before:
Broth
- In a Dutch oven, place olive oil, whole or halved carrots, whole or halved celery, parsley, garlic, and dill to taste. Sauté vegetables for 3-4 minutes but don’t let them burn
- Fill the pot ½ way with water
- Add a whole chicken. You can also use chicken pieces equivalent to a whole chicken
- Slow cook for 8 hours
- Chicken will be falling off the bones
- Remove good chicken pieces and reserve for another use
- Strain broth into a clean container. Let cool, then refrigerate overnight
- If needed, add organic chicken broth to stretch your yield of broth
- Discard bones and strained solids
Matzah Balls
- Follow the directions for making matzah balls listed on the matzo meal packaging to make the size and number of matzah balls you desire, BUT substitute seltzer for the water. It makes the matzah balls nice and fluffy
- Moisten hands with cold water, and shape pieces of matzo ball mixture into balls of the desired size, usually a little smaller than a ping-pong ball, but this is up to your personal preference NOTE: Keep in mind that the smaller the matzo balls they more quickly they’ll absorb the broth once added to the soup
- Place matzah balls on a cookie sheet lined with waxed paper, and refrigerate overnight so that they hold their shape
Directions Serving Day – No more than three hours before serving
- Remove broth from the refrigerator. Fat will have separated to the top. Skim and remove fat
- Place broth in pot or Dutch oven
- Add fresh, sliced carrots
- Season to taste with: fresh dill, kosher salt and pepper
- Bring soup to a boil
- Add Matzah balls. You can do this ahead and let them sit for a while, but don’t add them any earlier than three hours before serving so they don’t get too mushy
- Reduce heat to simmer soup. Cover and cook for 30 minutes until matzah balls are soft and fluffy
2. Passover Beef Brisket
This recipe is a collaboration of memory and research. All but a few details were submitted by Angela Smith, Executive Assistant and Jewish Voice employee since 2009. Angela learned the recipe from a roommate’s mother who now lives in Israel.
- Begin the night/day before.
- This recipe adds uncooked rice for the final 20-30 minutes of cooking time for “something out of this world!”
- If you prefer not to use the wine, see the Marinade instructions for how to substitute.
Ingredients
- 5-7 pound boneless beef brisket
- 1-2 cups Chardonnay wine
- 1 package of Lipton Kosher Onion Soup Mix
- 1 24-oz bottle of kosher ketchup (Hunts is certified Kosher)
- 5 cups uncooked rice
Marinade
- Place ½ cup of Chardonnay in each of two plastic zipper bags*
- Add half of soup mix to each bag
- Seal bags and mix the contents together until evenly blended
- Cut brisket into two pieces and place one half into each bag of marinade. If there is not enough marinade to cover the meat, you can add more wine, seal the bags, and massage the contents until thoroughly covered.
- Marinate overnight, 12 hours or more
- *If you prefer not to use the wine, you can replace it with the ketchup – half a bottle in each bag – and just not add the ketchup later when the recipe calls for it
In a slow cooker**
- Place marinated meat and marinade in a slow cooker
- Add Ketchup
- Cook 6-8 hours on Low setting
**For conventional oven: place meat, marinade, and ketchup in a deep roasting pan. Cover, and bake in a 275-degree oven for 6-8 hours.
Add Rice
- For the last 20-30 minutes of cooking time.
- When meat is tender and falling apart, add 3.5 cups uncooked rice to the pot. Cover and cook for another 20-30 minutes until rice is fully cooked but not overdone.
3. Vegetable Kugel
Submitted by Elisangela Bernis, wife of Jewish Voice President and CEO, Jonathan Bernis. Jonathan’s mother, Fayanne, passed this family recipe on to Elisangela.
Ingredients
- 4 Matzos
- 2/3 cup olive oil
- 1/2 cup chopped onion (more if you like a lot of onion)
- 1 cup chopped celery
- 2 cups sliced mushrooms
- 2 cups grated carrots
- 2 cups grated zucchini
- 6 eggs
- 3/4 cup finely chopped flat parsley
- salt and pepper to taste
Directions
- Preheat oven to 350F degrees. Grease a 2-quart baking pan
- Break matzos into pieces about the size of a quarter. In a large bowl, soak matzah pieces in water until soft. Squeeze water from matzah (this takes just a few moments) and return matzah to a dry bowl
- Sauté onion and celery in 1/3 cup oil until soft. Add mushrooms, sauté until they are soft. Add vegetable mixture to matzah
- Wipe out your cooking pan, and add the remaining oil. Heat until oil is hot, then add carrots. Sauté for 4 minutes, and add zucchini. Sauté until all are soft. Add carrots and zucchini to the matzah mixture
- Stir in eggs, parsley, salt, and pepper
- Pour into prepared pan
- Bake 30 minutes until brown on top
4. Roasted Sweetened Carrots
Submitted by Rabbetzin Sandie Zimmerman, wife of Rabbi Jack Zimmerman, Senior Rabbi of Tree of Life Messianic Congregation, and Jewish Voice staff member since 2004.
Ingredients
- 2 cups sliced Carrots(you can cut them in angled slices or lengthwise)
- 2 TB Melted Butter
- 1/3 cup Maple Syrup
- Sage
- Sea Salt
- Pepper
Directions
- In a mixing bowl, drizzle melted butter over sliced carrots and toss until evenly coated
- Drizzle Maple Syrup onto carrots and toss again
- Spread Carrots on a baking sheet
- Sprinkle with sage, sea salt, and pepper to taste
- Bake in a 400F oven for approximately 20 minutes, turning occasionally and carefully watching to prevent burning
5. Roasted Asparagus
Submitted by Rabbetzin Sandie Zimmerman, wife of Rabbi Jack Zimmerman, Senior Rabbi of Tree of Life Messianic Congregation, and Jewish Voice staff member since 2004.
Ingredients
- One Bunch of Asparagus
- 3-4 TB Ranch Salad Dressing or other creamy salad dressing
- Sea Salt
- Pepper
- Ideas for Optional Extras
- French’s French Fried Onions
- Pine Nuts
- Almonds
- Walnuts
Directions
- Trim bottoms of asparagus spears to remove tough, white ends
- Place salad dressing and asparagus in a zipper bag and toss until evenly coated
- Spread Asparagus on a baking sheet in one layer
- Sprinkle with sea salt and pepper to taste
- If desired, sprinkle one (or more) of additional items such as French Fried Onions or nuts
- Roast in a 400F oven for about 7 minutes or until al dente
- You must keep an eye on them so they do not burn!
6.Passover Pecan Bars
Submitted by Elisangela Bernis, wife of Jewish Voice President and CEO Jonathan Bernis.
Ingredients
Crust
- 1 cup matzo cake meal
- 1/2 cup matzo meal
- 1 cup packed brown sugar
- 1/4 cup ground toasted pecans
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 1 large egg white
- Cooking spray
Filling
- 1 1/3 cups packed brown sugar
- 1/2 cup maple syrup
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 5 large egg whites
- 1 large egg
- 1/3 cup flaked sweetened coconut
- 2 tablespoons finely chopped pecans
Directions
- Preheat oven to 350°F
- CRUST: Lightly spoon matzo cake meal and matzo meal into dry measuring cups, and level with a knife. Combine first 6 ingredients (matzo cake meal through salt), stirring with a whisk. Cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add 1 egg white, stirring just until moist. Coat a 13x9-inch baking pan with cooking spray. Press mixture into an even layer in the pan. Bake at 350°F for 20 minutes or until edges begin to brown. Cool 15 minutes.
- FILLING: Combine first 8 ingredients (brown sugar through egg) in a medium bowl, stirring well with a whisk. Stir in coconut and pecans. Pour over the prepared crust. Bake at 350°F for 30 minutes or until set. Cool to room temperature. Cover and chill at least 1 hour. Cut into bars. Makes 48 bars.
7. Matzah Toffee
This popular dessert was submitted by a number of Jewish Voice employees, so it must be a winner!
Ingredients
- 1 cup butter (not margarine)
- 1 cup sugar
- store-bought matzah
1 bag (2 cups) semi-sweet (or bittersweet) chocolate chips
Directions
- Preheat oven to 325 degrees
- Completely cover 10 x 15 jelly roll pan with one layer of broken matzah pieces
- Put butter and sugar in a small pot over medium heat and bring to a boil, stirring frequently
- Boil for three minutes, stirring constantly
- Evenly pour mixture over matzah
- Bake for 12-15 minutes until toffee is golden brown and bubbly
- Remove from oven and immediately sprinkle with chocolate chips
- Wait two minutes, then spread melted chocolate evenly over top
- Put pan in freezer for 20 minutes
- Break toffee into pieces, and enjoy!
- Store in plastic bag in refrigerator or freezer
