Six Classic Passover Recipes From Around the World

1. Israel: Quinoa Pilaf

This bright and flavorful quinoa pilaf is a wonderful vegetarian side dish for Passover. Light yet satisfying, it combines fluffy quinoa with sautéed vegetables, fresh herbs, and a touch of lemon for freshness. The toasted nuts add a gentle crunch that balances the soft grains and tender vegetables.

Quinoa is considered a “pseudo-grain” rather than one of the five biblical grains, which is why many Jewish communities include it in Passover cooking. Because quinoa can sometimes be processed alongside other grains, many Ashkenazi families look for quinoa that carries a reliable Kosher for Passover certification.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: 4–6 servings

Ingredients

The Base

• 1½ cups quinoa (rinsed thoroughly to remove bitterness)

Aromatics

• 2 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced

Vegetables

• 2 medium carrots, finely diced
• 1 celery stalk, finely diced

Liquid

• 2¾ cups vegetable broth (certified Kosher for Passover)
• or water with 1 tsp salt

Brighteners

• 1 tsp lemon zest
• 1 tbsp fresh lemon juice

Herbs and Crunch

• ½ cup fresh parsley, chopped
• ¼ cup fresh dill, chopped
• ¼ cup toasted sliced almonds or pine nuts (ensure they are not roasted with non-Passover oils)

Seasoning

• ½ tsp cumin (optional, depending on your Passover tradition)
• Salt and black pepper to taste

Instructions

1. Toast the quinoa

   In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rinsed and drained quinoa. Toast for 2–3 minutes, stirring frequently, until it smells slightly nutty and any excess moisture has evaporated. Remove the quinoa and set aside.

2. Sauté the aromatics

   In the same pan, add the remaining tablespoon of olive oil. Sauté the onion, carrots, and celery for about 5–7 minutes until softened.

3. Add garlic and spices

   Stir in the garlic and cumin (if using). Cook for about 1 minute until fragrant.

4. Simmer the pilaf

   Return the toasted quinoa to the pan and pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce the heat to low.

5. Steam the quinoa

   Cover tightly with a lid and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa grains appear translucent with their small spiral curls.

6. Rest the pilaf

   Remove the pan from the heat and allow it to sit, covered, for 5 minutes. This helps the quinoa finish steaming and keeps the texture fluffy.

7. Fluff and finish

   Use a fork to gently fluff the quinoa. Fold in the lemon zest, lemon juice, chopped parsley, dill, and toasted nuts. Taste and season with additional salt and black pepper if needed.

Passover Tips

The Kitniyot Factor

Some Ashkenazi traditions avoid kitniyot (legumes and certain seeds) during Passover. Many rabbinic authorities permit quinoa, but families often use quinoa that is specifically certified Kosher for Passover to ensure no grain contamination.

Make It a Main Dish

To turn this pilaf into a more substantial vegetarian dish, add about 1 cup of sautéed mushrooms or roasted butternut squash cubes before serving.

2. Eastern Europe: Classic Matzah Ball Soup

Few dishes capture the comforting spirit of Passover like a bowl of classic matzah ball soup. Often called the “Jewish penicillin,” this beloved dish combines a rich golden chicken broth with light, fluffy matzah balls that soak up the flavor of the soup. Served at the Seder and throughout the holiday, it is one of the most cherished Passover traditions in Ashkenazi Jewish kitchens.

The keys to perfect matzah balls are patience and technique. Chilling the mixture before rolling allows the matzah meal to fully absorb the liquid, while keeping the pot covered during cooking helps the balls stay light and fluffy. When done right, the result is a comforting soup with delicate matzah balls floating in a deeply flavorful homemade broth.

Recipe Overview

• Prep time: 30 minutes (plus 1 hour chilling)
• Cook time: 1.5–2 hours
• Yield: 6–8 servings

The Golden Chicken Broth

The Bird

• 1 whole chicken (about 4 lb), cut into pieces

The Vegetables

• 3 large carrots, peeled and cut into chunks
• 3 celery stalks, with leaves
• 1 large parsnip, peeled
• 1 large yellow onion, peeled and left whole

The Herbs

• 1 bunch fresh dill
• 1 bunch fresh parsley
• 1 tbsp kosher salt, plus more to taste

The Liquid

• 12–14 cups cold water

Instructions

1. Start the broth

   Place the chicken pieces and vegetables in a large stockpot. Cover with the cold water.

2. Bring to a simmer

   Bring the pot to a boil, then immediately reduce the heat to a gentle simmer. Skim off any grey foam that rises to the surface.

3. Add herbs and cook

   Add the dill, parsley, and salt. Cover partially and simmer gently for 1½–2 hours until the broth is rich and flavorful.

4. Strain the broth

   Strain the broth through a fine-mesh sieve. Reserve the carrots and the chicken meat (shredded) for serving, and discard the cooked herbs and onion.

The Matzah Balls (Kneidlach)

Dry Ingredients

• 1 cup matzah meal (certified Kosher for Passover)

Wet Ingredients

• 4 large eggs
• ¼ cup schmaltz (rendered chicken fat) or vegetable oil
• ¼ cup seltzer water

Seasoning

• 1 tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp finely chopped fresh dill

Instructions

1. Mix the batter

   In a medium bowl, lightly beat the eggs. Whisk in the schmaltz or oil, seltzer water, salt, pepper, and dill. Fold in the matzah meal until just combined. Avoid overmixing.

2. Chill the mixture

   Cover the bowl and refrigerate for at least 1 hour, or up to overnight. This allows the matzah meal to absorb the liquid and makes the mixture easier to roll.

3. Prepare the cooking water

   Bring a large pot of salted water to a rolling boil.

4. Form the matzah balls

   Wet your hands with cold water. Scoop about 1 tablespoon of the mixture and gently roll it into a ball about the size of a walnut. The balls will expand while cooking.

5. Simmer the matzah balls

   Drop the balls into the boiling water. Reduce the heat to low, cover tightly, and simmer for 30–40 minutes. Do not lift the lid during cooking, as this can cause the matzah balls to collapse.

6. Finish the soup

   Use a slotted spoon to transfer the cooked matzah balls into the hot chicken broth. Add the shredded chicken and reserved carrots before serving.

Passover Tips

Seltzer Water

The carbonation in seltzer water helps create tiny air pockets in the batter, which makes the matzah balls lighter and fluffier.

Schmaltz vs. Oil

Schmaltz gives matzah balls their traditional rich flavor, but vegetable oil works well if you prefer a lighter version.

Storage

If serving within 24 hours, store the matzah balls directly in the soup. For longer storage, keep them in a separate container so they do not absorb too much broth.

3. United States: The Ultimate Passover Brisket

Few dishes say Passover as clearly as a slowly braised brisket. In many Jewish homes it is the centerpiece of the Seder table, filling the kitchen with deep aromas. This classic Ashkenazi-style brisket is rich, tender, and full of flavor, with a silky sauce that develops as the meat braises slowly with vegetables and wine.

Recipe Overview

• Prep time: 30–45 minutes
• Cook time: 3½–4½ hours
• Resting time: Overnight (recommended)
• Yield: 8–10 servings

Ingredients

Beef

• 5–6 lb beef brisket (about 2.3–2.7 kg), first cut (leaner) or second cut (fattier and more moist)

Aromatics

• 3–4 large yellow onions, thinly sliced
• 1 lb carrots, peeled and sliced into rounds
• 6–8 garlic cloves, smashed

The Braising Liquid

• 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
• 1 cup beef broth
• 1 cup ketchup (certified Kosher for Passover and HFCS-free)
• ½ cup brown sugar or honey
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar (check Passover certification)

Seasoning

• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp sweet paprika
• 2–3 bay leaves

Important Passover Note

Ensure all packaged ingredients such as ketchup, broth, vinegar, and optional mixes carry reliable Kosher for Passover certification.

Instructions

1. Preheat the oven

   Preheat the oven to 300°F (150°C).

2. Season and sear the brisket

   Pat the brisket dry with paper towels. Season all sides with kosher salt, black pepper, and paprika. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Sear the brisket for about 5–7 minutes per side until a deep brown crust forms. Remove the brisket and set aside on a platter.

3. Cook the vegetables

   In the same pot, add the sliced onions and carrots. Cook for 10–12 minutes, stirring occasionally, until the onions soften and begin to caramelize. Add the garlic and tomato paste and cook for 1 minute, stirring until fragrant.

4. Deglaze the pot

   Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release the browned bits. Stir in the beef broth, ketchup, brown sugar or honey, and apple cider vinegar.

5. Begin the braise

   Return the brisket to the pot, fat-side up, nestling it among the vegetables. The liquid should reach about halfway up the meat. Add the bay leaves.

6. Slow braising

   Cover the pot tightly with a lid or heavy-duty foil. Place in the oven and cook for 3½–4½ hours at 300°F (150°C). The brisket is ready when a fork slides into the meat with almost no resistance. If using a thermometer, braised brisket typically becomes tender between about 190–203°F (88–95°C).

7. Chill overnight (recommended)

   Allow the brisket to cool in its sauce, then refrigerate overnight. The next day, remove the solidified fat from the surface. Take the brisket out of the sauce and slice it against the grain into ¼-inch slices.

8. Reheat and serve

   Return the sliced brisket to the sauce. Cover and reheat in the oven at 275–300°F (135–150°C) for 45–60 minutes until hot throughout. Serve the brisket with the vegetables and plenty of the rich braising sauce.

Passover Substitution Tips

Onion Soup Mix

Some families like to add Kosher for Passover onion soup mix for extra flavor. Only use a mix specifically certified for Passover.

Worcestershire Sauce

Standard versions often contain malt vinegar and are not suitable for Passover. If a certified Passover version is not available, add a small extra splash of apple cider vinegar and a pinch of salt instead.

Thickening the Sauce

If the sauce is thinner than desired, mix 1 tablespoon potato starch with a little cold water and whisk it into the simmering sauce until slightly thickened.

Classic Brisket Tip

Do not rush the onions. Allowing them to soften and develop sweetness during the first stage of cooking helps create the deep, rich gravy that makes traditional Passover brisket so memorable.

4. Morocco: Lamb Tagine

This fragrant Moroccan lamb tagine brings the warm spices and sweet-savory flavors of North African Jewish cooking to the Passover table. Slow-braised lamb becomes tender and rich as it simmers gently with cinnamon, saffron, onions, and ginger. Dried apricots and prunes add natural sweetness, while toasted almonds and fresh herbs provide texture and brightness.

Although traditional Moroccan tagines are often served with couscous, during Passover this dish pairs beautifully with quinoa pilaf. The fluffy quinoa absorbs the aromatic sauce just like couscous would, making it an excellent holiday-friendly alternative. Like many slow-cooked dishes, this tagine tastes even better the next day once the flavors have fully developed.

Recipe Overview

• Prep time: 30 minutes
• Cook time: 2.5–3 hours
• Yield: 6 servings

Ingredients

The Meat

• 3 lb lamb shoulder, cut into 2-inch chunks (trim excess fat)

The Aromatics

• 2 large yellow onions, grated or finely diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger

The Passover Spice Blend

• 2 tsp ground cinnamon
• 1 tsp turmeric
• 1 tsp ground cumin (considered as kitniyot by some)
• 1 tsp sweet paprika
• ½ tsp saffron threads, steeped in 2 tbsp warm water
• Salt and black pepper to taste

The Braise

• 3 cups beef or vegetable broth (certified Kosher for Passover)
• 2 cinnamon sticks

The Fruit and Crunch (certified Kosher for Passover)

• 1 cup dried apricots, halved
• ½ cup prunes, pitted
• 2 tbsp honey
• ½ cup toasted sliced almonds

Garnish

• Fresh cilantro, chopped
• Fresh mint, chopped

Instructions

1. Brown the lamb

   Pat the lamb dry and season with salt and pepper. In a large Dutch oven or tagine, heat 2 tablespoons olive oil over medium-high heat. Brown the lamb in batches until golden on all sides. Transfer the browned meat to a plate.

2. Sauté the aromatics

   Reduce the heat to medium. Add the onions and cook until soft and translucent, about 8 minutes. Stir in the garlic and grated ginger.

3. Toast the spices

   Add the cinnamon, turmeric, cumin (if using), paprika, and the saffron with its soaking liquid. Cook for about 1 minute until fragrant.

4. Deglaze and simmer

   Return the lamb and any accumulated juices to the pot. Add the broth, honey, and cinnamon sticks. The liquid should nearly cover the meat.

5. Slow braise

   Bring the mixture to a gentle boil, then reduce the heat to very low. Cover tightly and simmer for about 2 hours.

6. Add the fruit

   Stir in the dried apricots and prunes. Cover and continue simmering for another 30–45 minutes, until the lamb is fork-tender and the sauce thickens into a rich glaze.

7. Finish the dish

   Remove the cinnamon sticks. Taste the sauce and adjust with additional salt, pepper, or a squeeze of fresh lemon juice if desired.

8. Serve

   Transfer the tagine to a serving platter or bowl. Sprinkle generously with toasted almonds, fresh cilantro, and mint before serving.

Passover Serving Suggestion

Instead of traditional couscous, serve this tagine over quinoa pilaf. The quinoa provides a similar texture and beautifully absorbs the aromatic sauce.

Pro Tip

Like brisket and many slow-braised dishes, this lamb tagine often tastes even better the next day after resting in the refrigerator, allowing the spices and sauce to fully develop.

5. Ukraine: Matzo Brei

Matzo brei is one of the simplest and most comforting dishes enjoyed during Passover. Popular in Eastern European Jewish kitchens, it combines softened matzo with eggs and is pan-fried until golden. The name comes from Yiddish, where “brei” means fried mixture, and it perfectly describes this rustic, satisfying dish.

What makes matzo brei special is its versatility. Some families prefer the savory version, cooked with onions and schmaltz for a rich, traditional flavor. Others love the sweet version, often prepared with apples, cinnamon, or raisins and served with syrup or preserves. Both styles are beloved Passover classics and can be served for breakfast, lunch, or a light dinner.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 10–15 minutes
• Yield: 2–4 servings

Savory Matzo Brei

Ingredients

The Base

• 4 sheets matzo, broken into 1-inch pieces
• 4 eggs

The Fat

• 2–3 tbsp schmaltz (rendered chicken fat) or vegetable oil

The Heart

• 1 large yellow onion, halved and thinly sliced

Seasoning

• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp fresh dill, chopped
• Fresh chives, for garnish

Instructions

1. Sauté the onions

   Melt the schmaltz in a large skillet over medium heat. Add the sliced onions with a pinch of salt and cook for 10–12 minutes until deeply golden and caramelized.

2. Soak the matzo

   Place the matzo pieces in a colander and run warm water over them for about 30 seconds. Drain well and gently squeeze out excess moisture.

3. Prepare the egg mixture

   In a bowl, whisk together the eggs, salt, black pepper, and chopped dill. Fold in the softened matzo pieces.

4. Cook the matzo brei

   Add the matzo and egg mixture to the skillet with the onions and increase the heat slightly.

5. Use the traditional technique

   Let the mixture sit for about 2 minutes so a crust forms on the bottom. Then break it into large chunks with a spatula, turning and cooking for another 3 minutes until the eggs are set but the center remains slightly moist.

6. Serve

   Transfer to a serving plate and top with fresh chopped chives and a sprinkle of coarse salt.

Sweet Cinnamon-Apple Matzo Brei

Ingredients

The Base

• 4 sheets matzo, broken into 1-inch pieces
• 4 eggs

The Fat

• 3 tbsp unsalted butter (or coconut oil for a non-dairy version)

The Sweetener

• 1 tbsp sugar
• 1 tsp cinnamon

The Add-In

• 1 medium apple, peeled and thinly sliced
• or 1/2 cup golden raisins

Toppings

• Maple syrup
• Honey
• Strawberry preserves

Instructions

1. Soak the matzo

   Place the matzo pieces in a colander and run milk or water over them for about 30 seconds. Drain and squeeze dry.

2. Prepare the mixture

   Whisk together the eggs, sugar, cinnamon, and a pinch of salt. Fold in the softened matzo and raisins if using.

3. Cook the apples

   Melt the butter in a skillet over medium heat. Add the apple slices and cook for 3–4 minutes until softened and lightly browned.

4. Add the matzo mixture

   Pour the matzo and egg mixture over the apples in the skillet.

5. Cook like a pancake

   Spread the mixture into a flat layer. Cook for about 4 minutes until the bottom is golden brown, then flip the whole pancake (or flip in sections) and cook the other side for about 2 minutes.

6. Serve

   Dust with powdered sugar and serve warm with maple syrup, honey, or a spoonful of strawberry preserves.

Key Passover Tip

Texture Control

If you prefer a crunchy matzo brei, soak the matzo for only about 10 seconds. For a softer, more omelet-like texture, soak the matzo for 45–60 seconds before mixing it with the eggs.

6. Italy: Coconut Macaroons

Coconut macaroons are one of the most beloved Passover desserts around the world, and the Italian-style version is especially known for its chewy interior and crisp golden edges. Because they rely on coconut and egg whites, rather than flour, they naturally fit the dietary rules of Passover while still delivering a rich and satisfying treat.

These macaroons can be made either dairy or parve and are quick to prepare, requiring only a handful of ingredients. Beating the egg whites separately gives them a lighter texture, while a short bake creates beautifully caramelized coconut strands on top. For an extra touch, many bakers like to dip the bottoms in melted chocolate, turning a simple Passover cookie into an elegant holiday dessert.

Recipe Overview

• Prep time: 15 minutes
• Bake time: 20–25 minutes
• Yield: 20–24 macaroons

Ingredients

The Bulk

• 1 bag (14 oz) sweetened shredded coconut

The Binder

• 2/3 cup sweetened condensed milk (certified Kosher for Passover)
• Parve option: 1/2 cup honey or agave mixed with 2 tbsp potato starch

The Lift

• 2 large egg whites, room temperature

Flavor

• 1 tsp pure vanilla extract (certified Kosher for Passover)
• 1/4 tsp fine sea salt

The Optional Finish

• 4 oz semi-sweet (dairy or parve) chocolate, melted (for drizzling or dipping)

Instructions

1. Prep the oven

   Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper. This step is important because the macaroons can stick to the pan.

2. Mix the coconut base

   In a large bowl, stir together the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until the coconut is evenly coated and sticky. If you prefer a parve version, use the honey or agave–potato starch mixture listed above instead.

3. Whip the egg whites

   In a separate clean, dry bowl, beat the egg whites using a hand mixer or whisk until firm peaks form. The peaks should stand up straight when you lift the beaters.

4. Fold gently

   Using a rubber spatula, gently fold the beaten egg whites into the coconut mixture. Work slowly so the air stays in the batter, which keeps the macaroons light rather than dense.

5. Scoop the cookies

   Use a tablespoon or a small cookie scoop to place rounded heaps onto the prepared baking sheets, spacing them about 1 inch apart.

6. Bake

   Bake for 20–25 minutes, rotating the pans halfway through. The macaroons are ready when the bottoms and the tips of the coconut strands turn a deep golden brown.
   Tip: Remove the macaroons while the centers are still soft. They will firm up as they cool, which helps keep the interior chewy.

7. Cool completely

   Allow the macaroons to cool fully on the baking sheets. They will firm up as they cool.

8. Optional chocolate finish

   Once the macaroons are completely cool, dip the bottoms into melted chocolate or drizzle chocolate over the tops. Place them back on the parchment paper until the chocolate sets.

Passover Tips

The Parve Option

Traditional coconut macaroons often use sweetened condensed milk, which makes the recipe dairy. If you prefer a parve version, or if you cannot find sweetened condensed milk that is certified Kosher for Passover, use the honey–potato starch mixture listed above instead. The macaroons will still bind well, though the texture may be slightly softer. Sometimes adding 1 extra tablespoon potato starch helps stability.

Storage

Store the macaroons in an airtight container at room temperature for up to 5 days. They can also be frozen for up to one month and thawed before serving.