HOME > Chowhound > Kosher >


Your favorite dish for pesach (new or old)

From all the pesach chat we've got going on, it's clear that most of us Chowhounds are deep into meal planning. This means attempting new recipes and working on some golden oldies. I admit I'm also fishing for interesting new recipes since I don't have any family pesach recipes.

This year, I'll be trying out a yom tov lunch with customizable (potato-starch) crepes. I've done omelettes before but these seem a little more flexible and elegant. It also means not having to come up with a seperate dessert.

  1. Click to Upload a photo (10 MB limit)
  1. Ginger in Apricot Wine sauce and flourless chocolate cake!

    1 Reply
    1. re: daphnar

      It would be great if some of the posters would link to recipes.

    2. Chicken soup with kneidlach.

      You said "Favorite," not "great new idea to give to the Chowhounds."

      1 Reply
      1. re: SoCal Mother

        Yes I did and I meant it. I like finding out what people enjoy and I think it's a fun way to get excited about pesach. Also, you never know when a dish is new to someone else.

      2. I have a few -

        1) Matzah Brei and if I am feeling decadent made with schmaltz

        2) we have a family tradition of making what my grandmother called gedemke (sp?) meat - basically a pot roast seasoned liberally with cinnamon

        3) for the Seder - Egg Soup - hard boiled eggs chopped up in salt water served cold -

        4) Meringue chocolate chip cookies

        5) Bubble - basically a pancake made with matzah meal, eggs and sugar.

        2 Replies
        1. re: weinstein5

          Gedempte fleisch is Ashkenazic pot roast.

        2. Potato Chremslach! This and Matzah defines pesach for me.

          1. Last year it made a zucchini dish that got rave reviews. It was so easy, definitely planning it for this year. Basically long strands of zucchini, tossed with lemon, olive oil, fresh pepper, Parmesan cheese and pine nuts

            4 Replies
            1. re: cheesecake17

              I'm actually going to make this dish this year. Similar, with almonds instead of pine nuts.


              1. re: valerie

                That's looks delicious. Adding almonds to my list!

                1. re: cheesecake17

                  I'm sick of serving asparagus! This so simple. I tried it out the other night and it was delicious. The toasted almonds tasted so good.

                  The only thing that I will change is that I had finely grated zucchini in my refrigerator (leftover from zucchini muffins) and it got too mushy. I will use a different blade on my food processor so the pieces are not so thin.

                  1. re: valerie

                    I'm sick of eating asparagus!

                    No Passover food processor, so I'll just use a sharp knife to cut the zucchini.

                    Also planning on making beets with parsley, scallions and apple cider vinegar. It's one of my favorites

            2. I like my Matzah Spanakopita and Pashtida recipes a lot.

              Also, matzah farfel "macaroni" and cheese is Pesach on a plate for me.

              9 Replies
              1. re: tractarian

                I also make a matzah "macaroni" and cheese that is a big favorite. I actually look forward to it. Matzah lasagna, too. The key to both of them is to give them a short soak in water with an egg beaten in.

                1. re: AmyH

                  I conduct services on Shavuot in a shul with a limited kitchen, and I make matzah lasagna then, since matzah is a lot better than no bake noodles. I like it.

                  On Pesah, I always make one tray of matzah lasagna and another tray of eggplant parm

                  1. re: AmyH

                    I frogot about matzah lasagna and I have to say matzah pizza is another favorite around my house - it is what my son lives off of -

                  2. re: tractarian

                    Would it be possible to get the recipe for Matzoh Spanakopita?

                    1. re: Disneyfreak

                      Basically use any Spanakopita filling: I make mine by sauteeing onion and scallions in butter and evoo, and I add pounds of spinach that was washed, steamed, chopped, and squeezed dry. To this, add salt, pepper, a little nutmeg, chopped dill, and a little lemon juice, as well as feta cheese (all the kosher brands are also KFP). Some folks add some pot cheese or some cottage cheese that was salted and drained (this is a good sub for feta, or if you like the filling creamier, a good addition). When assembling the pie, I soak the matzah lightly with some boiling veggie stock (I use the Osem or Lieber's mix, and this adds another dimension of flavor, as opposed to just using water), and every layer of matzah gets brushed with plenty of melted butter, for flavor and a golden brown finish.

                      1. re: tractarian

                        How long in the oven? What temperature (I always default to 350 unless told otherwise)? Do you cut it up before or after baking? Can it be made ahead and reheated?

                        1. re: helou

                          350 for about an hour, until the matzah gets a little browned and the filling is bubbling slightly. It can definitely be done ahead and be reheated. It's very forgiving. I cut it up after it bakes and cools for a while, and it's best served warm.

                          I make a huge tray of this, and it's one of the dairy things we fress on throughout the holiday. I wouldn't microwave it, though. It's best in the oven or toaster oven.

                        2. re: tractarian

                          This is actually delish without the matzah.
                          I make it in cupcake tins as lunch/snacks for my husband and daughter

                          1. re: cheesecake17

                            I make a similar mixed vegetable kugel that has spinach, shredded carrots, onions, and some other vegetables that I can't remember off the top of my head (it's been a long year since last Pesach). It has eggs and matzoh meal in it. I bake it in muffin tins and we all love it.

                    2. We like our Pesach lasagna so much we have it on Shavout as well.

                      1 Reply
                      1. re: queenscook

                        Pesach lasagna is my husbands favorite meal. He usually takes the leftovers to work the day after the chag is over.

                        1. Sorry, but I'm going to have to go with the old standby of matzah ball soup. Not too exciting, I know...but I love it, and I'm too lazy most of the time to make enough matzah balls to serve the people I'm hosting (and/or don't have enough refrigerator space).

                          9 Replies
                          1. re: masteraleph

                            your comments make me laugh.
                            Matzo Balls are my wife's and eldest daughter's favorite food. They eat them straight, in fact the daughter doesn't eact choicken soup.

                            At least twice a week I have to make 24 matzo balls.
                            This week when the supermarket had their annual pre-Pesach sale on the Streit's Matzo Ball mix ($1 box instead of $3.69) I bought 100 boxes to carry us through the year.
                            I made matzo balls Sunday morning, when I made a cauldron of chicken soup (the dogs will eat the soup chicken all week). As of last night all the matzo balls are gone, and Mrs. B asked that I have a fresh batch ready suppertime tonight...................

                            But as this thread asked about my favorite Passover dish, it does include matzo balls.

                            Using my paternal grandmother's method (no set recipe) I make 2 vats of Gantzeh Tzimmes each with a brisket in it with 6-8 types of dried fruit, crushed pineapple and juice,fresh carrots, sweet potatoes, honey, cinnamon and 24 uncooked matzo balls near the bottom. They are baked covered for about 6 hours. the matzo balls absorb all the fruit juices, meat flavor, honey etc and are the most delicious dumplings served as a startch on the plate with the sliced brisket.
                            This is our 1st day yuntif lunch, and the fruit/veg mix is served with fleishige meals throughout the rest of the holiday. The rest of the brisket is sliced and served on Pesach rolls later in the week, or as part of deli and cold meat and chicken platters for Chol HaMoed suppers.

                            Favorite Pesach Breakfast: Salami and eggs with matzo meal pancakes topped with cinnamon sugar. Always made by dad or grandpa, now me on Sunday Chol HaMoed. WSe let the moms in the family sleep in and take the kids out after breakfast for ost of the day.

                            1. re: bagelman01

                              I can't believe you give the chicken to the dogs, unless it's that you so love those dogs. I think there's nothing as delicious and delicate as fresh chicken that's just been boiled for soup, and it's one of those treats reserved for the cook. I like to de-bone the chicken because I have a number of eaters who like to have some chicken in their soup, but as I'm de-boning I eat some myself and it's alarming sometimes to realize that I've eaten almost an entire chicken!
                              I hope I don't get kicked off of Chowhound for being so declasse.

                              1. re: helou

                                I love soup chicken, my wife and kids don't really care for it. When I make my weekly cauldron (as I did Sunday morning) it is made with 15 pounds of skinned and fat trimmed thighs (on the bone). I find that chicken soup made with dark meat chicken has much more koaches than whiote meat or whole birds.
                                When I remove the chicken and bone the meat I getr more than my share. I reserve a small amount for things like chicken croquettes or knishes and the rest is for the dogs. We have 4 dogs and they get meat/poultry cooked for them almost daily. They prefer meat off the outdoor grill, but do love soup chicken.

                                When serving the soup to guests, I simply poach some boneless chickne breasts and dice for the soup along with freshly blanced veg.

                                BTW there's nothing declasse about chicken in the pot as a meal.

                                1. re: bagelman01

                                  My husband loves the chicken from chicken soup. It's actually what he requested for his birthday this weekend

                                  1. re: bagelman01

                                    sorry about all the typos in the above

                              2. re: masteraleph

                                Most nights of chol hamoed (or shabbat if we're on our own) dinner is matzoh ball soup with matzoh pizza for my husband and and salatim for me. Quick, easy and satisfying.

                                1. re: CloggieGirl

                                  Wine Spice Cake.
                                  Dont know why its called that since it's made with Grape Juice. Only comes once a year on Pesach. Involves about 8/9 eggs and three bowls. My wife has to make about 3 of them.
                                  We have all been complaining that we wont be getting it this year as we are headed to Toronto to make Pesach for my 89 year old FIL. Have to clean, Kasher, cook in about 2 days

                                    1. re: lukfam

                                      If you have the Kinnereth cookbook published by Hadassah Wizo of Toronto it's on page 432. Let me know if not, and I will retype it.

                              3. Chicken matzagna, or What to do with leftovers?

                                I got this recipe from some organization that was fund raising. Unfortunately I lost the original, so I fake it.

                                Requires : leftover chicken, chicken broth (needs to be cold,) celery, onions, eggs, matza

                                Take all of the chicken meat off of the bones, skin, etc. Cut it up in small chunks. Saute the celery and onions. Mix in the chicken and let it cool a bit.
                                Add eggs into the broth (which is why it needs to be cold) and adjust the spices according to what the chicken tasted the first time you served it. Make it a little spicier than you think you should.
                                Spray a foil half steam pan and start layering the chicken veggie mixture and sheets of matza. Pour the broth and egg mixture over the whole top and bake.

                                Or make more knaidlach. Why waste good soup?

                                It's basically the chicken stuffing recipe that Mani used to give out.

                                2 Replies
                                1. re: SoCal Mother

                                  I make something similar but crumble the matzah and make a kugel -

                                  1. re: weinstein5

                                    Well that's the stuffing recipe. I even use it on Thanksgiving because it doesn't get all mushy like bread does.

                                2. Shepherds' pie. Perfect pesadich meal. Serve a salad and fruit (and those awful canned macaroons that people always bring as a hostess gift) and you're good to go.