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Traditional Passover recipes are must-have on the festival. Go through this article to explore traditional recipe for Pesach.
Traditional Passover Recipes
Passover is an important Jewish festival. When we celebrate Passover it means making the present generation aware of its custom and traditions. It is a day marked with cheerfulness and merriment. People celebrate it in different ways and cooking traditional dishes is one of the most popular ways of celebrating Pesach. So, this time, cook some traditional dishes that are meant for this special day of the year. In the following lines, we have given a list of the traditional Passover recipes. Enjoy cooking!
Charoset
Ingredients
- 3 Apples (peeled, cored and chopped)
- 1 tbsp Lemon Juice
- 1/2 Cup Walnuts or Golden Raisins, chopped
- 1/4 tsp Ground Ginger
- 1/4 tsp Cinnamon
- 2 tbsp Sugar
- 3 tbsp Concord Grape Wine or Concord Grape Juice
Directions
- In a medium-size bowl, toss apples with lemon juice, until coated.
- To the mixture, add the remaining ingredients and toss gently.
- Cover the bowl and keep in tje refrigerator.
- Chill for at least 6 hours, before serving.
Beef Tenderloin with Horseradish
Ingredients
- 1 head Garlic
- 1 tbsp Olive Oil
- Salt and Pepper to taste
- 3 lbs Beef Tenderloin Roast
- 1/3 cup Prepared Horseradish
- 1/2 tsp Salt
- 1/4 tsp White Pepper
- 1/2 tsp Dried Thyme Leaves
Directions
- Remove the papery skin from garlic head and cut off top ¼ inch from it.
- Take a square foil and place the garlic head on it.
- Drizzle with olive oil and sprinkle some salt and pepper on it.
- Wrap the head foil and bake at 350 degrees F for 50-60 minutes.
- Squeeze flesh from the head of the garlic and mash with the remaining ingredients except, tenderloin roast.
- Increase the temperature of oven to 400 degrees F.
- Spread garlic mixture over roast tenderloin, to coat it evenly.
- Place the roast tenderloin in a baking dish and roast at 400 degrees, for 40-50 minutes, until it is done.
- Let the meat stand, covered, at room temperature for 10 minutes, before taking it out of the oven.
Cold Beet Borscht
Ingredients
- 3 Large Beets (washed and peeled)
- 1/3 cup Lemon Juice
- 1/2 tsp Salt
- 5 cups Water
- 4 Egg Yolks, beaten
- 1 tsp Sugar
- Salt and White Pepper to taste
Directions
- Wash and peel the beets and dice them.
- In a saucepan, take about half of the lemon juice and add 1/2 tsp salt, and 5 cups water.
- Add the beet and simmer for 40 minutes, until beets are tender.
- After sometime, add the remaining lemon juice.
- Once the beet mixture gets cooked, puree it.
- Take the egg yolks in medium bowl and beat them until frothy.
- Slowly ladle some of the hot beet soup into the egg yolks, beating constantly.
- When about half the beet soup has been added to the yolks, pour the egg mixture back into the pot, with the rest of the soup.
- Over medium heat, beat the soup, using a blender or a wire whisk, until the mixture turns creamy.
- Add sugar, salt and white pepper, as required.
- Chill it for sometime, before serving.
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