Passover Recipes

Passover Recipes

By Kellie Head and Amy Schamburek


Made without fat, these are the lightest matzoh balls ever.

3 eggs, separated

1 teaspoon salt

3/4 cup matzoh meal

2 teaspoons chopped parsley (optional)

dash of ginger (optional)

Bring a large pot of salted water to a boil. Beat egg whites with salt until frothy. Add yolks and continue beating. Add matzoh meal, ginger, parsley. Wet hands and roll mixture into small balls, dropping each in the boiling water as you finish making it. Work as quickly as you can, since the mixture will turn into concrete if it stands. Cover the pot, reduce heat to medium, and cook about a half-hour. Balls will double in size (or even triple). Can be prepared long before eating; drop into the cooled soup and let the whole works stand until you're ready to reheat it. Enough for 6-8. Traditional Jewish Baking


4 matzohs

3 eggs, beaten

1/2 tsp. salt

1/2 c honey

1/4 c oil

2 tbsp. horseradish

1/2 c chopped walnuts

2 apples, chopped

1/2 c raisins

l tsp. cinnamon

Break matzohs in pieces, soak in water and drain. Combine eggs, salt, honey, oil, cinnamon and horseradish and add to matzoh. Mix in nuts, apples and raisins. Place in 8- inch square baking dish and bake at 350 degrees for 35 minutes. Yield: 6 - 8 servings


3 matzos

1 - 2 tbs. oil

1/2 cup sugar

1 tsp. vanilla

3 eggs, or 3 whites and one whole egg

3 apples (large)


Soak matzo in cold water until soft, squeeze dry. Combine all ingredients, bake at 350 degrees.


2 pounds hamburger

2 cans chicken soup

Salt and pepper to taste

10 medium onions

Vegetable oil

4 eggs

1 box matzos

1/2 cup chopped nuts

Cook hamburger with 1 can of the chicken soup about 1/2 hour or until liquid cooks down. Season the hamburger to taste. Dice and fry onions in oil until brown, drain. Add to cooked meat. Add eggs and mix thoroughly. Heat other can of soup and dip matzos quickly on both sides. Trim the moistened matzos to cover the bottom of a large-rectangular oiled casserole dish. Spread meat mixture evenly on top of the matzos. Cover with more moistened matzos. Sprinkle remaining soup on top of matzos. Sprinkle the chopped nuts on top of matzos. Bake at 424-degrees in preheated oven for 30 minutes. Cover with a lid or foil until cool. Cut into 3 inch squares and serve. Serves 8


1/2 Cup honey

1/3 Cup sugar

1 1/4 Cups chopped walnuts

1/4 Cup matzo farfel

2 tsp. grated orange or lemon rind

In a medium sized saucepan over low heat, heat the honey and sugar to boiling. Stir constantly. Add the nuts and the farfel and stir until the mixture is thick. Add the grated rind. Remove from heat and drop by teaspoonful onto a wet cookie sheet or wax paper, forming small balls. Cool. Yield: Makes 18-24

Variation: Roll the balls in finely grated nuts or coconut.


5 boards unsalted matzo

1 cup margarine, unsalted

1 cup brown sugar, firmly packed

6 ounces semisweet chocolate, chopped, coarsely

Preheat oven to 375. Lightly grease a jellyroll pan. Line bottom of pan evenly with matzo, using what you need and cutting pieces to fit any spaces on the cookie sheet.

Combine margarine and sugar in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzo.

Bake 15 minutes, checking every few minutes to make sure mixture is not burning. (*If it seems to be browning too quickly, remove from oven.)

Remove from oven, then sprinkle with chocolate pieces. Let stand 5 minutes, then spread chocolate evenly over surface.

Cool thoroughly, refrigerating if necessary to set. Break into randomly sized and shaped pieces.



2 sticks of parve margarine

1 cup of brown sugar

1 bag of chocolate chips

Cover a cookie pan with foil to make cleanup easier. Line the cookie pan with matzos, it is ok if they overlap a little. Melt the margarine with the brown sugar until it starts to boil. Pour the this mixture over the matzos and bake at 375 degrees for 7 minutes. Take the pan out of the oven and pour the chocolate bits over the matzos. After they melt let cool in the fridge for one hour. Break up in small pieces and watch them disappear!


1 or 2 slices cheese

2 slices of matzoh

1 egg


Salt and pepper

Run matzoh under water to just dampen. Place in egg milk mixture allow to soak a few moments to lightly soften. Put one slice of matzoh in greased skillet, top with cheese and remaining slice of matzoh. Fry until golden brown and cheese has melted. Yield: 1 sandwich


1 cup butter, or margarine

1 cup sugar

3 large eggs

2 cups cake meal, MINUS 2 tbsp.

2 tablespoons potato starch

1/4 teaspoon salt

1 medium lemon, juice and peel

Beat butter and sugar in bowl of electric mixer for about 10 minutes until creamy. Add eggs and beat 5 minutes more. Sift together cake meal, potato starch, and salt. Add to batter. Mix in lemon juice and peel. Yield: 36 servings


1 recipe Passover Cookie Dough (above)

Cinnamon-sugar mixture

Raspberry jam, or other flavor

Preheat oven to 350. Grease cookie sheets.

Prepare one recipe of Passover Cookie Dough (above). Roll dough into ball; coat with cinnamon-sugar mixture. Place on cookie sheet. Press finger to indent centers and fill with jam. Bake for 8 to 10 minutes. Let cool slightly and transfer to wire racks to cool completely. Yield: 24 servings

About the authors

Kellie Head is the Editor of, home of Lazy Gourmet recipes. Amy Schamburek is the Editor of 20ish, The place for you, for me, for us!!


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