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What’s on your Seder table? Here are some readers’ favorite recipes for Passover

By Alyssa Weston for Mahoning Matters
A Seder plate for Passover with matzo, egg, cilantro, dill and walnuts.
(Getty Images)

Passover begins Friday at sundown.

The Jewish holiday “Pesach” commemorates the Biblical story of Exodus, in which the Israelites were freed from slavery in Egypt.

The holiday’s traditional Seder meals on April 15 and 16 are kosher, meaning they don’t use certain foods like leavened bread or meats like pork or shellfish, or they’re prepared in a specific fashion.

We asked Mahoning Matters readers to submit their favorite recipes for Pesach, and we’ve shared them below.

If you make one of these recipes for your family, let us know what you think on Facebook or Twitter. Enjoy!

Ada’s Wonderful Passover Apple Cake

— From Ada Highstein

Ingredients

  • 6 medium apples, peeled, cored and sliced thin (Granny Smith are good; or use a variety)
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 6 eggs
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 3/4 cup potato starch
  • 1 1/2 cups cake meal
  • 1/2 cup orange juice
  • 3/4 cup oil
  • 1/2 cup nuts
  • 1/4 cup sugar with cinnamon mixed in

Process

  1. Soak apple slices with 1/2 cup sugar and 1 tsp cinnamon for 1 hour.
  2. Beat eggs. Add sugar and salt and beat very well (until light-ish).
  3. Add dry ingredients, alternating with oil and orange juice.
  4. Spread half the batter in a 9- by 13-inch pan. Spread the apple mixture over the top.
  5. Add the remaining batter.
  6. Sprinkle with the cinnamon sugar and nuts.
  7. Bake at 350 degrees Fahrenheit for 1 hour.

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Aunt Fran’s traditional charoset

— From Myra Benedikt

Myra says: “Aunt Fran’s traditional charoset recipe symbolizes the mortar and brick used by the Hebrew slaves to build the pyramids of Egypt. I make it every year and it brings back a feeling of home.”

Ingredients

  • 2 cups roasted pecans, ground (re-roast in toaster oven several minutes)

  • 6 medium apples, peeled and grated (use Yellow or Red Delicious, or some other sweet apple)

  • 1/3 cup sugar

  • 2 to 3 tablespoons honey

  • 1/2 teaspoon cinnamon

  • 2 to 3 tablespoons sweet red wine

  • Juice of 1 lemon

  • Pinch of salt

Process

  1. Combine above ingredients.
  2. Refrigerate, covered, for several hours. May be made one day in advance.

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Kandy Rawl’s charoset

— From Kandy Rawl, sisterhood co-president of Congregation Ohev Beth Sholom

Ingredients

  • 4 apples of your choice, peeled, cored and chopped into small pieces
  • 1/2 cup chopped walnuts
  • About 4 tablespoons sweet wine (Manischewitz) or grape juice
  • About 1 tablespoon of cinnamon/sugar

Process

  1. Combine and toss all ingredients, add more wine or cinnamon/sugar to taste.

  2. Refrigerate until ready to serve with your matzo or chicken dinner. The flavors blend as it chills.

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Matzo brei (matzo and eggs)

— From Jack Kravitz, owner of Kravitz Delicatessen and Garden Café and Inspired Catering

Ingredients

  • 2 sheets matzo
  • 2 eggs
  • Salt and pepper
  • 1/4 stick butter
  • (Optional): Hot peppers in oil, roasted sweet red peppers

Process

  1. Break up matzo into medium pieces and place in a bowl. Add lukewarm water to cover and let soak for about 3 minutes or until soft.

  2. Drain the water.

  3. Beat eggs and add to matzo, mix together. Add salt and pepper to taste (add hot peppers to taste if desired).

  4. Add butter to a warm skillet until melted then add mixture to skillet, and fry until mixture is cooked.

  5. Add more salt and pepper if desired. Some people top this with cinnamon sugar or jelly. Others (like me) like it savory rather than sweet.

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Matzo pizza

— From Kandy Rawl, sisterhood co-president of Congregation Ohev Beth Sholom

Kandy says: “This is a favorite for the whole family and a great way for kids to get involved.”

Ingredients

  • 1 piece of matzo per person

  • Pizza sauce

  • Cheese

  • Toppings of choice (like olives, onions or mushrooms)

Process

  1. Spread your favorite pizza sauce thinly over the top of matzo, then add cheese and your favorite toppings.
  2. Bake in a hot oven set to 375 degrees Fahrenheit for about 15 to 20 minutes, or until cheese is bubbly and matzo is crisp.

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Passover farfel pudding

— From Fredda Pollack, modified by Suzyn Schwebel Epstein, president of the Youngstown Area Jewish Federation

Ingredients (serves 12)

  • 3 eggs

  • 1/2 cup sugar

  • 2 cups farfel (4 matzos, crumbled)

  • 2 cups creamed cottage cheese

  • 1 cup sour cream

  • 1/3 cup margarine or butter

  • 1/2 cup raisins (golden raisins, preferably)

  • 1/2 cup apricot jam

For the topping

  • ½ cup chopped walnuts or almonds

  • 2 tablespoons sugar

  • 1 teaspoon cinnamon

Process

  1. Preheat oven to 350 degrees Fahrenheit. Grease an oval or 9- by 13-inch baking pan.
  2. Soak and drain farfel in warm water, squeezing out excess liquid.
  3. In a separate mixing bowl, beat eggs and then add sugar, beating until fluffy.
  4. Stir in farfel, cottage cheese, sour cream, margarine, raisins and jam. Spread in prepared pan and sprinkle topping over the mixture.
  5. Bake uncovered for 40 to 45 minutes.

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Bonus recipe | Joan Nathan’s Matzo Ball Soup

Hunter Thomas said he didn’t have a personal recipe to share, but said NYT Cooking’s recipe for matzo ball soup is his favorite.

Bonus recipe | Passover potato kugel

Sandy Roth pointed us to a Tori Avey recipe for potato kugel, which is a baked pudding.