Check out the list of some of the most lip smacking and easy to make Passover (Pesach) dinner recipes.

Dinner Recipes

Passover is a joyous occasion marked by new beginnings, freedom and the freshness of spring. It is a time when you can show your family how much you care. There is a strong belief that the easiest way to someone heart is through the stomach. To surprise your loved ones, take some extra effort and cook some delicious dishes. They will definitely be cherish your efforts and enjoy your culinary treats. While cooking a Passover meal, it is kept in mind that all the ingredients used are kosher. However, it can differ according to people as each community has its own customs as to what to use or skip during Passover cooking. After the festivities, everyone is exhausted and looks forward to family time. At that time, some mouthwatering dishes served at the dinner table is enough to enliven the spirits. Here is a list of some delicious and easy to make Passover dinner recipes.

Matzo Ball Soup
  • 4 large Eggs
  • 1/4 cup Fat, kept from the chicken broth or a rendered chicken fat - at room temperature
  • 1/4 tsp. Freshly Ground White Pepper
  • 1-1/4 cups Matzo Meal
  • 7 cups Golden Chicken Broth
  • 1/4 cup Freshly Chopped Flat-Leaf Parsley
  • 1 tsp. Kosher Salt
  • Take a bowl, break the eggs, and add 1/3 cup of cold water. Whisk gently and add in the chicken fat to create a smooth mixture.
  • Add the salt and pepper. Now stir in the matzo meal with a spoon. It will turn into a thick muffin kind of batter. Now chill the mixture for an hour.
  • In a large pot, fill water, add salt, and bring the water to boil. Now using an ice cream scoop, scoop out small balls of the matzo mixture. Use your hands to roll them into balls.
  • Immediately drop them into boiling salt water. Cover and cook on low heat for 30 minutes. Now drain them and keep it aside.
  • Just before serving, boil the chicken broth and add salt and pepper.
  • Drop in the matzo balls and cook in the broth for 10 minutes.
  • Serve hot with parsley garnish.
Braised Lamb with Sour Orange Marinade
  • 6 lbs. De-boned Leg Of Lamb
  • 1 tbsp. Dried Oregano
  • 4 Garlic Cloves, (minced)
  • 1 Large Onion (thinly sliced)
  • 2 Bay Leaves
  • 4 Sour Oranges
  • 1 cup White Wine
  • 1 tsp. Salt
  • 1 tsp. Ground Black Pepper
  • 2 tbsps. Vegetable Oil
  • Take a large glass bowl and extract the juice of sour oranges in it.
  • Add garlic, onion, oregano, bay leaf, salt, pepper and white wine, preparing the marinade.
  • Place the meat in the bowl and pour the marinade over it.
  • Place the meat in the refrigerator for 2 to 4 hours and let it marinate.
  • Place a large pot at medium temperature and put some oil in it.
  • After the oil get oil, put meat into the pan and cook on all sides.
  • Now, decrease the heat, add the remaining marinade to the meat, and cover the pan.
  • If required, add water and cook the meat until it is fork-tender.
Grilled Chicken
  • 1 ½ lbs. Chicken
  • 1/2 Onion (chopped)
  • 2 Cloves Garlic (peeled & chopped)
  • 1 cup Lemon Juice
  • 1/2 cup Olive Oil
  • 1 tbsp. White Wine
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Hot Pepper Sauce
  • 1 tbsp. Pepper
  • 1 tsp. Celery Salt
  • 1 tsp. Salt
  • Take a large bowl and mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt in it.
  • Once everything is properly mixed, place chicken in the bowl, coating it evenly with the marinade mixture.
  • Cover the bowl and keep the chicken in the refrigerator for about 4 hours.
  • Preheat grill at a medium heat, and lightly grease it.
  • Take out the marinated chicken from the refrigerator and cook on the prepared grill, for about 1 hour. Occasionally brush it with the remaining marinade, until completely cooked.
Fantastic Lemon Butter Fillet
  • 1/2 cup Butter
  • 1 Lemon, juiced
  • 1 tsp. Salt
  • 1 tsp. Ground Black Pepper
  • 1/2 tsp. Dried Parsley
  • 3 Cloves Garlic (minced)
  • 4 oz Cod Fillets
  • 2 tbsps. Lemon Pepper
  • In a medium saucepan, melt butter over a low flame.
  • Gradually add lemon juice, salt, pepper, parsley flakes, and garlic.
  • Cook for about 10 minutes, until it comes to a boil and the sauce thickens.
  • Take the cod fillets and arrange them in a single layer on a medium baking sheet.
  • Cover with 1/2 of the butter mixture and sprinkle lemon pepper.
  • Cover the baking sheet with foil.
  • Preheat oven to 350oF (175oC).
  • Place the sheet in the oven and bake for 15 to 20 minutes.
  • While serving, pour the remaining butter mixture over the fish.
  • Serve hot.