Passover Menu

I’m delighted to share my Passover menu with you. May these recipes bring ease, beauty, and delicious flavor to your holiday table.

Passover Menu — Menu

RuhamasFood

Vegetarian Chopped Liver

This Passover-ready vegetarian chopped liver is made with charred eggplants, caramelized onions, and hard-boiled eggs for a rich, savory spread that feels classic and fresh at the same time.

Vegetarian Chopped Liver

Ingredients

  • Spread ingredients
  • •2 eggplants
  • •4 hard boiled eggs, peeled and cut in half
  • •1 garlic clove
  • Fried onion ingredients
  • •1 sweet onion, finely chopped
  • •1 teaspoon of salt
  • •1/2 teaspoon of black pepper
  • •4 tablespoons of olive oil
  • Garnish
  • •1 tablespoon of the fried onion
  • •1 tablespoon of olive oil
  • •1/2 teaspoon of flaky salt

Instructions

  1. 1.Preheat the oven to high broil.
  2. 2.Put the eggplants on a baking sheet and score them with a knife.
  3. 3.Broil the eggplants for about 30-35 minutes until the skin is darkened and collapsing.
  4. 4.Meanwhile, heat a skillet over medium heat and add the olive oil, chopped onion, salt, and pepper.
  5. 5.Stir, then let the onion fry for 2 minutes without stirring until it becomes translucent and yellow.
  6. 6.Continue frying for another 4 minutes, stirring occasionally, until the onion is caramelized and golden brown.
  7. 7.Once the eggplants are ready, transfer them to a cutting board and scoop out the flesh, leaving the skin behind.
  8. 8.In a small food processor, combine the eggplant, fried onion while reserving 1 tablespoon for garnish, and garlic. Pulse 2-3 times.
  9. 9.Add the hard-boiled eggs and olive oil, then process until smooth.
  10. 10.Spread the mixture onto a serving plate and garnish with the reserved fried onion, a drizzle of olive oil, and flaky salt.

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Cucumber and Avocado Salad

Thinly sliced fennel, cucumber, red onion, and avocado are tossed with a bright honey mustard dressing in this crisp, elegant salad that works beautifully for holiday meals and warm-weather hosting.

Cucumber and Avocado Salad

Ingredients

  • Salad ingredients
  • •1 large fennel including the stem and leaves, cut in half and then cut to thin slices using a mandolin
  • •2 cucumbers, cut to thin slices using a mandolin
  • •1 small red onion, cut to thin slices using a mandolin
  • •2 avocados, cut to cubes
  • •4-5 fresh mint leaves
  • Honey mustard dressing ingredients
  • •1 teaspoon of flaky salt
  • •1/4 teaspoon of ground black pepper
  • •5 tablespoons of olive oil
  • •Juice from 1 lemon
  • •2 minced garlic cloves
  • •1 teaspoon of Dijon mustard
  • •1 teaspoon of honey

Instructions

  1. 1.In a large salad bowl add the sliced fennel, cucumbers, red onion, avocado, and mint leaves.
  2. 2.In a small bowl whisk together the flaky salt, black pepper, olive oil, lemon juice, garlic, Dijon mustard, and honey.
  3. 3.Pour the dressing over the salad.
  4. 4.Mix gently and serve.

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Passover Mini Buns

These kosher-for-Passover mini buns are soft, easy to make, and surprisingly versatile. With just a handful of pantry ingredients, they bake up golden and are perfect with sweet or savory spreads.

Passover Mini Buns

Ingredients

  • Bun ingredients
  • •2.5 cups of water
  • •1 teaspoon of sugar
  • •1 teaspoon of salt
  • •3/4 cup of olive oil
  • •3 cups of matzo meal
  • •6 eggs
  • Topping
  • •Olive oil or avocado oil spray
  • •Sesame seeds

Instructions

  1. 1.Preheat the oven to 400F / 200C.
  2. 2.In a pot add the water, sugar, salt, and olive oil.
  3. 3.Bring to a boil over medium heat.
  4. 4.Remove the pot from the heat and let it cool for 1 minute.
  5. 5.Add the matzo meal and mix with a wooden spoon until combined.
  6. 6.Let the mixture cool for 5 minutes.
  7. 7.Gradually add the eggs while stirring until you get a uniform mixture.
  8. 8.With wet hands form small ping pong-sized balls and place them on a baking pan.
  9. 9.Spray the tops with olive oil and sprinkle with sesame seeds.
  10. 10.Bake for 40 minutes.
  11. 11.Turn off the oven and keep the door cracked open with a wooden spoon for 5 minutes so the buns hold their shape.

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RuhamasFood

Roasted Red Cabbage and Quinoa Salad

Roasted red cabbage and onions are folded into quinoa, herbs, dates, and nuts for a deeply flavorful salad that works for hosting, make-ahead lunches, or a hearty holiday side.

Roasted Red Cabbage and Quinoa Salad

Ingredients

  • For roasting
  • •1 red cabbage, cut in half and thinly sliced
  • •1 red onion, cut in half and thinly sliced
  • •1/2 teaspoon of flaky Maldon salt
  • •4 tablespoons of extra virgin olive oil
  • For the salad
  • •Handful of parsley, finely chopped
  • •Handful of mint leaves, finely chopped
  • •Handful of chives, finely chopped
  • •1 cup of cooked quinoa
  • •5 pitted dates, sliced
  • •Handful of roasted nuts, roughly chopped
  • •1 teaspoon of salt
  • •1/2 teaspoon of ground black pepper
  • •1 teaspoon of sumac
  • •5 tablespoons of extra virgin olive oil
  • •Juice of 1 large lemon
  • •1 teaspoon of Dijon mustard
  • •1 teaspoon of date syrup or honey
  • •2 garlic cloves, minced
  • Optional additions
  • •Feta cheese
  • •Grilled salmon
  • •Grilled chicken

Instructions

  1. 1.Preheat the oven to convection broil at 450F.
  2. 2.Place the sliced cabbage and onion on a baking pan and season with flaky salt and olive oil.
  3. 3.Mix well and massage with your hands until slightly softened.
  4. 4.Spread evenly and roast for about 20 minutes, mixing a few times during roasting so the vegetables brown evenly.
  5. 5.In a large bowl combine the parsley, mint, chives, quinoa, dates, and roasted nuts.
  6. 6.Add the roasted cabbage and onions.
  7. 7.Season with salt, black pepper, sumac, olive oil, lemon juice, Dijon mustard, date syrup or honey, and garlic.
  8. 8.Mix everything well and serve.

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Holiday Brisket

This delicious and festive brisket will be the star of your holiday table. Slow-cooked until juicy and melt-in-your-mouth tender, it is layered with vegetables, dates, and warm Middle Eastern flavors.

Holiday Brisket

Ingredients

  • •3.5 pounds of brisket
  • •1 teaspoon of flaky salt
  • •1 teaspoon of ground black pepper
  • •5 tablespoons of olive oil
  • •35 baby pearl onions
  • •4 carrots, cut to quarters
  • •3 orange beets, cut to slices
  • •4 shallots
  • •10 garlic cloves
  • •1/2 celery root, peeled and cut to slices
  • •4 pitted Medjool dates, cut to halves
  • •1 teaspoon of salt
  • •1 teaspoon of black pepper
  • •1 teaspoon of paprika
  • Date sauce ingredients
  • •1/3 cup of date syrup
  • •1/4 cup of red wine vinegar
  • •1 teaspoon of salt
  • •1 teaspoon of Ras el Hanut
  • •1 teaspoon of garlic powder
  • •Put all the ingredients in a bowl and mix them well.
  • •7-8 cups of warm water

Instructions

  1. 1.Season the brisket with flaky salt and ground pepper from both sides.
  2. 2.on a skillet pan (size 5 quarts), on medium heat, drizzle olive oil. When the oil is hot, add the brisket on top.
  3. 3.Sear the brisket from both sides for about 3 minutes until it gets a nice golden brown color.
  4. 4.Take the brisket out of the pan and put it aside.
  5. 5.Add to the same pan the pearl onions, shallots, carrots, beets, celery roots, garlic cloves, and dates.
  6. 6.Season with salt, pepper and paprika and sauté for 5 minutes. Stir occasionally.
  7. 7.Add the brisket back on top of the veggies.
  8. 8.Pour the date sauce on top of the brisket. Add the water to cover it all.
  9. 9.Cover the pan with a lid and cook it for 30 minutes on the stove on a medium heat.
  10. 10.Transfer to the oven on 300F / 150C for 4 hours.
  11. 11.After every hour check to see if the liquid covers the meat. If not add water.

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Passover Zucchini Casserole

This kosher-for-Passover zucchini casserole uses matzo meal in the batter and finishes with crisped leeks on top. It is tender inside, deeply savory, and built specifically for the holiday table.

Passover Zucchini Casserole

Ingredients

  • Casserole ingredients
  • •3 fresh zucchinis, shredded
  • •1 golden potato, shredded
  • •1 sweet onion, shredded
  • •1 tablespoon of chopped dill
  • •2 eggs
  • •1 teaspoon of salt
  • •1/2 teaspoon of black pepper
  • •1 teaspoon of garlic powder
  • •1/3 cup of olive oil
  • •1/3 cup of water
  • •1.5 cups of kosher for Passover matzo meal
  • Topping
  • •1 leek, cut to circles, using just the white part
  • For the pan
  • •Olive oil or avocado oil spray
  • •1/2 teaspoon of flaky salt

Instructions

  1. 1.Preheat the oven to 400F / 200C.
  2. 2.In a bowl add the shredded zucchinis, potato, onion, and dill.
  3. 3.Add the eggs, salt, black pepper, garlic powder, olive oil, water, and matzo meal. Mix well.
  4. 4.Spray olive oil on the bottom of a ceramic oval pan.
  5. 5.Pour the zucchini mixture into the pan and spread it evenly.
  6. 6.Add the sliced leeks on top in one even layer.
  7. 7.Spray the leeks with olive oil and sprinkle flaky salt on top.
  8. 8.Bake for 45 minutes.
  9. 9.Switch the oven to convection broil at 450F and broil for 5 minutes until golden.

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Dairy-Free Gluten-Free Chocolate Cake

This one-bowl chocolate cake is dairy-free, gluten-free, and deeply chocolatey, with a tender crumb from almond flour and coconut milk. It is simple enough for kids to help make and elegant enough for a holiday table.

Dairy-Free Gluten-Free Chocolate Cake

Ingredients

  • Cake ingredients
  • •3 eggs
  • •1 can of unsweetened coconut milk
  • •1/3 cup of maple syrup
  • •1 teaspoon of vanilla paste
  • •1/2 cup of unsweetened cacao powder
  • •3 cups of almond flour
  • •1 teaspoon of baking powder
  • Topping
  • •10-12 raw walnuts or pecans for decorating

Instructions

  1. 1.Preheat the oven to 400F / 200C.
  2. 2.In a mixing bowl combine the eggs, coconut milk, maple syrup, and vanilla. Whisk together.
  3. 3.Add the cacao powder, almond flour, and baking powder and whisk until smooth.
  4. 4.Grease a round oven-safe pan and pour in the batter, spreading it evenly.
  5. 5.Decorate the top with walnuts or pecans.
  6. 6.Bake for 25-30 minutes, until set.

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