Passover Dietary Restrictions

Every year, on the 15th day of the Hebrew month of Nissan, Jews worldwide commemorate the birth of the Jewish nation by celebrating Passover. Every Passover, Jews are required to tell the Passover story. Given this and other special mitzvoth (commandments), it is mandatory for all devout Jews to celebrate Passover. A Passover Seder is held which is an important custom of Pesach. . During the Seder, Jews relive the story of the Exodus as if they themselves are going from slavery to freedom. Certain special dietary restrictions are an order of Passover, specifically no chametz, a whole new set of Passover recipes are needed. Passover comes with a lot of rituals and practices, and one of those traditions is the food. It's a challenge to have an interesting spread each Passover. At Passover, observant Jews find it even harder because of certain food restrictions. They are required to refrain from all leavening products and flour as well as a horde of other foods. Check out the article for dietary restrictions and special Passover recipes.

Kosher Food For Passover
The spring celebration of Passover brings family and friends together for commemoration and expression of when Jews fled slavery in Egypt. A Passover Seder is held and the story of the Exodus is told through a reading of the Haggadah, a Jewish religious text. This sets out the order of the Passover Seder. Passover continues for another eight days, as do the dietary restrictions. It's a very overwhelming holiday because of the dietary restrictions. Jewish women are always looking for new recipes to try. Check this out.

Matzo Primavera

Ingredients Required:

3 Matzo sheets (unsalted, plain)

1 cup Vegetable or Chicken stock

6 Basil leaves (fresh, crushed)

2 cloves Garlic (crushed)

1/4 tsp Black pepper (freshly ground)

2 Yellow Squashes (unpeeled, sliced into rounds)

2 Zucchinis (unpeeled, sliced into rounds)

2 Asian or Japanese Eggplants (unpeeled, sliced into rounds)

6 Roma Tomatoes (sliced into rounds)

3/4 tsp par eve Chicken or vegetable consommé powder

Basil for garnish (finely chopped)

1/4 cup Olive oil

1/4 tsp Sea Salt

Cooking Method:

Preheat oven to 400 degrees C.

Grease the baking pan with nonstick cooking spray. Keep it aside.

Take a large shallow pan, and place the matzo sheets in a single layer.

Pour the stock over matzoth to cover. Allow to stand for some time until supple but not mushy.

Take another pan, and pour 1/4 cup of olive oil. Add garlic, pepper, basil and salt.

Place the sliced squash, eggplant, zucchini and tomato slices in the oil mixture. Flip the slices to coat on both the sides.

Keep in the oven and bake it for 15 minutes until the vegetables are slightly tender.

Arrange a single layer of zucchini in a large pan. Place a single matzo on top of it. Sprinkle it with 1/4 tsp consommé powder.

Now top it with a single layer of squash slices, sprinkle it with consommé powder and place a sheet of matzo on top of it.

Top with a layer of eggplant, followed by third matzo and another 1/4 tsp of consommé powder.

Top with a final layer of overlapping tomato slices. Drizzle any oil and seasonings remaining on the baking sheet over the tomatoes.

Bake uncovered for 20 minutes. Garnish with chopped basil arranged in narrow rows.

Spicy Potato Stacks

Ingredients Required:

1/2 Kg Potatoes (cut in an equal shapes to stack nicely).

2 Yukon gold Potatoes (unpeeled, sliced equally, ends discarded)

2 Red Potatoes (unpeeled, sliced equally, ends discarded)

2 Sweet Potatoes (peeled, sliced equally, ends discarded)

1 tsp Onion powder

1 tsp Garlic powder

1/2 tsp Black Pepper (freshly grounded)

1 tsp Paprika

1/2 tsp Cayenne Pepper

1/2 cup Extra-Virgin Olive Oil

Fresh Rosemary Sprigs

Fine sea salt

1/2 tsp Sea Salt

Cooking Method

Preheat the oven to 400 degrees C.

Take a bowl and mix the onion, and garlic powder, black pepper, paprika, salt and cayenne pepper together.

Place all the sliced potatoes in a large mixing bowl.

Pour the oil over the potatoes, sprinkle the spice and toss them to coat well.

Arrange the potatoes in a single layer on a baking sheet. Bake them uncovered for 20 minutes.

Sprinkle salt. Make layered stacks using three kinds of potatoes. Attach a rosemary skewer through the top to hold each stack. Serve hot.