With the most awaited occasion of Passover around the corner, are you searching for traditional recipes? Passover is indeed the time to revive the traditional dishes and present your family a sumptuous feast. Passover is an important Jewish tradition that begins on the 15th day of Nisan in the Jewish calendar and calls for weeklong celebration. There are different ways to celebrate this occasion, though there can be nothing quite like hosting a Seder. With its mouthwatering array of traditional dishes, Passover Seder is the ultimate time for the foodies to appease their gut. Celebrate this Jewish festival with flavor that lingers on your taste buds for long. With the traditional recipes mentioned below, you are sure to gather applause on this special day. Get ready to rock with the traditional recipes and treat your family and friends to a Seder treat they will remember for ages to come.
Traditional Pesach Recipes
Traditional Passover recipes are must-have on the festival. Go through this article to explore traditional recipe for Pesach.
Traditional Passover Recipes
- 3 Apples (peeled, chopped and cored)
- 2 tbsp Sugar
- 1 tbsp Lemon Juice
- 3 tbsp Concord Grape Wine or Concord Grape Juice
- ½ cup Walnuts or Golden Raisins (chopped)
- ¼ tsp Cinnamon
- ¼ tsp Ground Ginger
- Place the peeled and chopped apples in a medium sized bowl and toss them with lemon juice.
- Ensure that the apples get a lemon coating on them.
- Now, add the remaining ingredients into the bowl. Continue to toss gently and keep it covered in the refrigerator.
- Before you serve the dish, make sure it is chilled for at least 6 hours.
Cold Beef Borscht
- 4 Egg Yolks (beaten)
- 3 Large Beets (washed and peeled)
- 1/3 cup Lemon Juice
- 1 tsp Sugar
- ½ tsp Salt
- 5 cups Water
- Salt and White Pepper to taste
- Chop the washed and peeled beets and put them in a deep pot saucepan.
- To this, add half of lemon juice, water and salt.
- Boil it until the beet becomes tender and keep the flame low for about 40 minutes.
- Keep aside two cups of the broth for later use.
- Add lemon juice to this mixture after the beet is boiled.
- Puree the mixture after it is well cooked.
- Take a medium bowl and beat the egg yolks in it until it turns frothy.
- Slowly add half of the reserved cups of the hot beet soup into the egg yolks and beat it continuously.
- After the soup has blended well with the egg yolk, transfer it to the remaining soup.
- Using a blender or a wire whisk beat the mixture over a medium flame. The mixture will turn creamy.
- Now add sugar, white pepper and salt to taste.
- Keep the mixture in the refrigerator for one hour and serve it cold.
Beef Tenderloin with Horseradish
- 1/3 cup Prepared Horseradish
- 3 lbs Beef Tenderloin Roast
- 1 tbsp Olive Oil
- 1 head Garlic
- ½ tsp Salt
- ¼ tsp Dried Thyme Leaves
- ¼ tsp White Pepper
- Salt and Pepper as required
- Square foil
- Cut the top part of the ginger up to ¼ inch and remove the papery skin.
- Place the garlic head on a square foil and sprinkle salt, pepper and olive oil on it.
- Cover the garlic in the foil properly and bake it for about 50-60 minutes at 350 degrees.
- Take out flesh from the head of garlic and mash it with the rest of the ingredients except for the tenderloin roast.
- Raise the temperature of the oven up to 400°F.
- Now, coat this garlic mixture evenly over the roast tenderloin.
- Keep the roast tenderloin in a baking dish and cook for 40-50 minutes at 400°F.
- Remove from the oven and keep it covered in the room temperature for 10 minutes.
- Serve hot.
Low- Fat Matzo Balls
- ½ cup Matzo Meal
- 1/8 tsp Pepper
- ½ tsp Salt
- 1 Egg, 2 Egg Whites
- 1 tsp Oil
- 2 ½ qt. Salted Water
- 1 tbsp Minced Fresh Dill (or parsley)
- 1/8 tsp Garlic Powder (optional)
- 2 tbsps Club Soda or Ginger Ale
- Add matzo meal, salt, pepper, garlic powder, egg whites, egg, dill and club soda and blend it well in a large bowl.
- Refrigerate the covered bowl for 30-60 minutes to thicken.
- Take a large pot and boil salt water in it.
- Form 1- inch balls from the mixture by wetting your hands.
- Now, carefully place the matzo balls to the pot and cover it tightly on low flame for 45-50 minutes.
- After it's done, use a slotted spoon and transfer the balls to a hot chicken soup or a vegetable broth.
- Serve hot.