2025 Passover Recipes

I serve these at my Seder like popovers!

Ingredients:

1 cup of water

1/2 a cup of oil

3/4 of a cup of matzah cake flour

4 jumbo eggs (makes it fluffier)

Preparation:

In 1 qt. saucepan, bring water and oil to a boil. Add flour all at once, stir continuously for 30

seconds until the dough pulls to the middle of the pan. Cool for 5 min. Add eggs, one at a time

and beat into mixture. Spoon dough onto greased cookie sheet, each about the size of a jumbo

egg. Leave 1 inch between the puffs. Bake at 400°F for 20 minutes. Lower oven to 350 degrees

and bake for 20 more minutes.

This special charoset is a beloved tradition in our family. My grandmother, Malkita, would make it every Pesach and also as a nourishing treat for new mothers after childbirth, as it’s considered a power food!

Ingredients:
½ kg (1.1 lbs) peeled peanuts
½ kg (1.1 lbs) roasted, peeled almonds
½ kg (1.1 lbs) pitted dates (vacuum-packed)
½ kg (1.1 lbs) raisins (soaked)
½ kg (1.1 lbs) toasted sesame seeds
1 bottle (1 liter) of sweet Kiddush wine
½ cup vinegar
1 tablespoon cinnamon

Optional: Apples (makes the charoset lighter)

Instructions:
1. In a food processor, blend all the dry ingredients first.
2. Gradually add the remaining ingredients and process until the mixture reaches a spread-like consistency.
3. If you want to make it look extra cute, roll the mixture into small balls (Falafel size :-)) for a fun and bite-sized twist!

Note: This recipe yields a very large batch—feel free to halve the quantities if needed (or prepare few jars to share).

Ingredients:

1 pound of baby carrots

1 1/2 pounds of sweet potatoes (peeled)

1 cup of water

1 large onion

2 tablespoons of vegetable oil

1 cup of orange juice

1/4 of a cup of raisins

1 cup of pitted prunes (quartered)

1/4 cup of honey

Preparation:

Slice sweet potatoes ½ inch thick and combine with carrots. In a large saucepan, boil the vegetables in water for 15 min. Drain, reserving liquid.  In a large skillet, sauté onion in hot oil until translucent. Add enough orange juice to reserved liquid to equal 1 cup. Gradually stir liquid into onion. Add cooked vegetables and remaining ingredients, stirring well. Cover and simmer until vegetables are tender, about 10 minutes, stirring occasionally.

Ingredients:

1 Bag of Frozen Peaches

1 Bag of Frozen Blueberries

½ Cup+ Chopped Pecans

Peach Grape Juice – add to preferred consistency

Sugar – add to preferred sweetness

Preparation:
Place peaches into a blender or food processor, pouring in peach grape juice until desired consistency. Add in blueberries and sugar (tasting until desired sweetness) and then add in pecans. Serve right away or refrigerate or freeze until Seder.

Ingredients:

2 pounds of ground beef

One bunch fresh leeks

2-3 eggs

½ cup matzo meal

Large walnut pieces to taste

Preparation:

Wash leaks, cook in boiling water, strain and press out excess water. Mix leeks with meat, salt and pepper, then add eggs, one at a time. Then add as much matzo meal as needed to create meatballs. Add walnuts. Make meatballs to desired size and fry in heated oil until well browned all over, and cooked through. Serve as is there is no sauce.