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Non-Seder Passover Recipes/Ideas

There's another thread already for favorite Seder recipes, which the OP wants to keep on topic.
So I've decided to start a thread for general Passover recipes & ideas.

Here are a few general meal suggestions I sent to a local food board a few years ago:
(These are all non-gebrokts.)

* I tried meatballs in tomato sauce with "spaghetti" made of cut-up potato starch blintzes - kinda a lot of work but yummy & fun. You could also make a pareve mushroom/tomato sauce.
* Blintzes can be filled with all kinds of things - various meat mixtures, leftover chicken from soup, sauteed mushrooms, mashed potatoes with fried onion, etc. Pareve ones could be a main course for vegetarians & a side dish for omnivores.
* apple latkes - grated apple, potato starch & eggs. Good side dish with meat or dairy.
If you have a Pesach oven, try:
* peppers, large mushrooms or eggplant stuffed with ground meat or ratatouille
* potato kugel made with half sweet & half white potatoes, plus lots of onion & minced cusbara
* tuna loaf (When cold, this is good to take along on picnics, if you have an insulated bag or other means of keeping it cool.)

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  1. A favorites in my family are: Matzah Pizza - basically pizza on a piece of matza, matza lasagna - lasgnag made with matza

    1. From last year about making quinoa sushi. We tried it and it was good not great. Did nor traditional tuna and salmon rolls, but could not resist making gefilta fish rolls.


      1. I make frittatas and matzo "lasagna"

        1. My family loves French Onion Soup. Saute onions until caramelized, add a nice red wine and some beef stock (or parve beef stock mix if you want to keep it parve) and s&p. Easy, and simple, and it tastes great.

          Spaghetti Squash with tomato sauce and cheese.

          1. Quinoa crusted quiche. It's ridiculously easy- spread a thin layer of quinoa that covers the bottom of a pan, pour in quiche mixture, and bake as usual. The quinoa will actually combine into a discernible, if soft, crust, and with much less effort than a potato crust (requiring shredding the potato, draining, pre-cooking, etc).

            In theory you don't even need to pour the quinoa in first- it'll settle out. But if you're lazy and don't want to measure the quinoa, putting it in works nicely.

            3 Replies
              1. re: susiejane

                Should be cooked, sorry. But because the primary flavor you'll be tasting is the quiche, it can be fine just cooked in water (as opposed to when the quinoa is the star of the dish, which I find requires stock to come out well).

              2. re: masteraleph

                Does this freeze? How long can it be made ahead?

              3. Lasagne, using strips of zuchinni in place pf pasta, or use crepes for the pasta.

                I make a mock meat loaf from nuts and veggies.

                Shakshuka makes a nice lunchj or dinner.

                If the weather is too hot to cook, a large greek salad with chunks of feta is nice, as well.

                Always matza pizza and matza lasagna. Eggplant parmesan, quiche, fritatta, tuna or salmon burgers.

                And always, always, a large pot of veggie soup with matza balls.

                3 Replies
                1. re: Miri1

                  Greek salad is always delicious... But in NYC it's rarely too hot to cook on pesach! One year I made zucchini roll ups filled with feta... It was delicious.

                  1. re: cheesecake17

                    I'm in Los Angeles. It's always warm enough for Greek salad:)

                    1. re: Miri1

                      We were in LA recently and everyone we spoke to was walking around in "winter" coats. Me, I was happy with an iced coffee!

                2. matzoh brei is always the big favorite in my house - made for breakfast with some cheese, or cinnamon-sugar for a french toast version, or for dinner with some peppers, mushrooms and onions, or some diced pastrami or smoked turkey breast. full confession: my kids and spouse really like the non-gebrokts (read: potato starch-coated) chicken nuggets from meal mart for chol hamoed dinner, too!

                  9 Replies
                  1. re: ahuva

                    Do you have a good recipe? Tried it a few times and I got a mushy, greasy mess.

                    1. re: cheesecake17

                      I keep it simple - wet 3-4 sheets of matzah and crumble it and mix in 3-4 eggs season with salt and pepper - in a skillet saute onions in oil until browned - add matza and egg mixture cook on first side until set then flip and finish cooking -

                      in the old days my mom instead of oil would use homemade schmaltz -

                      1. re: weinstein5

                        Thanks. Is it supposed to be more matzah based or more like a frittata with matzah in it? I've seen it served both ways

                        1. re: cheesecake17

                          in my family it has always been more matza based than a Frittata -

                          1. re: weinstein5

                            I agree. It's more along the lines of french toast, though in many pieces.

                        2. re: weinstein5

                          If you are serving this dairy, soaking the natzo in milk instead of wetting with water makes great matzo brei

                        3. re: cheesecake17

                          For some reason the matzah farfel always works better for me texturewise than crumbling wet sheets of matzah. I do the sweet version. About a cup of matzah farfel, quickly rinsed and excess water shook off, 2 eggs, a splash of milk and a splash of vanilla. Saute in skillet as though you were making scrambled eggs. Top with sugar, or maple syrup.

                          1. re: EllieS

                            I make approximately 1 egg to 1 or 1.5 matzas depending on how eggy I am feeling.

                            I crumble the matzas into a bowl and add water. Then I pour out the water and squeeze as much as I can out.

                            I mix in the eggs and either sugar/cinnamon/salt or pepper/salt. Fry it in a large pan and try to keep it all in one piece like a fat pancake. Best Pesach work/going on a trip lunch ever!

                        4. My husband always requests Passover granola so he can eat it all week for breakfast.

                          1 Reply
                          1. re: mommystar

                            We buy the cooked cereal. Yes, i know it's really only matza meal but Bubby (mother in law) makes it and when Bubby makes it, it's perfect because Bubby made it.

                          2. Question ref matzoh lasagna...how does it work as a cook ahead/reheat? Does the matzoh tend to disintegrate?

                            4 Replies
                            1. re: BeeZee

                              Mine doesn't. I have eaten leftovers many days into the chag, and many days after, with the leftovers from the second days.

                              1. re: queenscook

                                I agree with queenscook - it holds up quite well -

                                1. re: weinstein5

                                  good to know, I have a group of around 10 coming one night and I'd love to have that as an option for make-ahead!

                              2. re: BeeZee

                                I have often reheated it with good results, but I do find that when not served freshly made, the matzoh seems to absorb some of the sauce - so for me, the lasagna doesn't taste quite saucey enough. I deal with this problem, by serving additional heated sauce on the side for those who want it.

                              3. We always have salami & eggs for dinner at least one night. Served with potato chips and soda, it's a 1x a year major treat that my family looks forward to. (Unfortunately, no mustard. Tried Pesachdik mustard one year - it was horrible.)

                                2 Replies
                                1. re: p.j.

                                  In our house, we make the salami and eggs for breakfast served with potato latkes (instead of hash browns). I drink my coffee black, the wife drinks tea and the kiJs drink Oj

                                  1. re: p.j.

                                    That's because it isn't mustard

                                  2. I've decided to try meat matzagna this year because cottage cheese costs the same as ground beef and I don't feel like washing spinach. (Rabbi Eidlitz says no to frozen over Pesach.) I have a recipe for moussaka that has a sauce made of parve milk and egg to make the "cheese" and then layers of ground hamburger and tomato sauce and to make matzagna I use matzah instead of the eggplant.

                                    We made it one year and named it "gehockteh matzah" as a joke and the name stuck.

                                    Another thing we do it layer sauteed onions and celery with matzah and leftover deboned chicken. Wet the matzahs first and then at the end dump the leftover chicken soup over the top. Tastes like chicken with stuffing.

                                    1 Reply
                                    1. re: SoCal Mother

                                      I'd love the recipes for the moussaka and the meat matzagna if you've got the time.
                                      I've had the pareve cheese sauce, but never got the recipe for it.Thanks.