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A Seder to Impress your Mother

A Seder to Impress your Mother

The best of traditional and the latest Passover recipes.

by Staff
    Lamb Stew

This adds a Moroccan flavor to your seder, connecting you to Jews of different countries. An unusual delight.


1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon coarsely ground black pepper
3 pounds lamb stew, cubed
3 cups beef broth
2 cinnamon sticks
1 tablespoon lemon peel
1 cup pitted prunes
1 cup whole blanched almonds


Mix together olive oil, onion, garlic, cinnamon, ginger and pepper in a large Dutch oven. Add meat and stir to coat. Add broth, cinnamon sticks and lemon peel. Bring to a boil, then simmer, partially covered for 1/2 hour. Stir in prunes and almonds and simmer for another 1-1/2 hours. Serves 12.

    Chocolate Decadence

This is a very thin, rich chocolate cake, billed in restaurants as a flourless chocolate cake.


1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine
1 tablespoon hot water
4 eggs
1 tablespoon potato starch


Preheat oven to 425 degrees F. In a small pot combine chocolate, margarine and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside. In a large bowl, beat eggs on high until thick. Beat in potato starch and chocolate until well blended. Spread even in a greased 8-inch springform pan. Bake 12-15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate until ready to serve. Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar)
Serves 10 – 12.

    Mango Almond Macaroon Torte

This recipe is a bit more effort but it is really beautiful and delicious And all your guests will ooh and aah. Thanks Debbie.


1/4 cup brown sugar
1 teaspoon minced fresh ginger
1-1/2 tablespoons lime juice
3 large ripe mangos
1 cup blanched whole almonds
1/3 cup matzah meal
3/4 cup white sugar
1/2 teaspoon vanilla
1/2 teaspoon grated lime zest
3 egg whites


Preheat oven to 350 degrees F. Lightly grease a 9” round cake pan. Put brown sugar, ginger and lime juice in prepared pan and place over low heat. Cook, stirring, until brown sugar melts and comes to a simmer. Remove from heat. Core, peel and cut mangos into 1/4” slices. Arrange slices over sugar mixture in pan in concentric circles. Place over low heat and simmer for 8 minutes. Remove from heat and set aside. Place almonds in food processor and process until paste forms. Add matzah meal, white sugar, vanilla, and lime zest. Process until combined. In a small bowl, whisk egg whites until frothy. Add to food processor and process until smooth. Carefully spread almond mixture over the mangos. Bake for about 30 minutes until crust is lightly browned around the edges. Place on a wire rack and let cool in pan for 20 minutes. Run a knife around edge of pan to loosen, then invert onto a cake plate. Let cool completely before serving.
Serves 8-12.

    Sephardic Style Charoset

1/2 cup dates, chopped
1 cup apples, chopped
1/2 cup walnuts, chopped
1/2 cup almonds, chopped
1/8 teaspoon pepper
1 teaspoon cinnamon
2 tablespoons sweet red wine


Combine and refrigerate.

    Carrot Kugel

My multi-talented friend Betsy has gone from rocket scientist (literally) to caterer to therapist. I assume this recipe is from her catering days!!


4 ounces margarine
1/2 cup matzah meal
1 teaspoon baking powder
3 tablespoons potato starch
1/2 cup sweet red wine
1 pound carrots, grated
2 heaping ounces raisins
3-1/2 ounces sugar
1 teaspoon cinnamon
1 egg, beaten
grated lemon rind (optional)


Preheat oven to 350 degrees F. Grease 9” baking pan. Cream together margarine and matzah meal. Add baking powder and blend. Dissolve potato starch in wine. Combine all ingredients thoroughly. It is easiest to use your hands because this is a thick batter. Pour into prepared pan and bake for 1 hour.
This recipe doubles and triples easily.
It also freezes well.
Serves 12-16.

    Zucchini, Leek and matzah Kugel

3 large eggs
3 tablespoons warm water
5 pieces of matza
1 tablespoon olive oil
3 medium leeks (white and light green parts only), diced
2 large cloves of garlic, minced
8 large zucchinis, peeled and coarsely grated
6 scallions, trimmed and chopped
2-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper


Preheat oven to 350 degrees F. Lightly oil an 11x7-inch baking dish. In a large bowl, whisk together eggs and water. Break matzah into 1-inch pieces. Add to eggs and toss to coat. Let stand for 15 minutes, stirring occasionally. Meanwhile in a 12-inch skillet, heat oil over medium heat. Add leeks and cook, stirring for two minutes. Stir in garlic. Add zucchini and cook for 4 minutes more. Remove from heat and stir in scallions, salt and pepper. Add vegetable mixture to soaked matzah and mix well. Spoon mixture into prepared baking dish. Bake for 35 minutes or until top is firm to touch. Remove from oven and let cool for 5 minutes. Serve warm.
Makes 8 servings.

    Spring Vegetable Soup

From Nancy’s Kitchen


7 cups vegetable stock (Place 1 onion, 2 leeks, 1 carrot and 2 stalks celery in 8 cups of water and simmer for 20 minutes. Strain well. Or use appropriate amount of powdered mix)
2 large carrots, peeled and cut into 1/4-inch slices
1 small butternut squash, peeled and chopped into bite-size pieces
2 stalks celery, sliced into 1/4-inch slices
2 leeks, white part only, thinly sliced
1 medium onion, finely chopped
4 cloves garlic, minced
2 zucchini, chopped into bite size pieces
2 yellow crookneck squash, chopped into bite size pieces
olive oil
1 large can (28 ounces) whole tomatoes, chopped and juice included
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste


In a large stockpot, saute onions, leeks and garlic in one tablespoon olive oil until softened and golden. Add all other ingredients, including vegetable stock. Simmer over medium-low heat until vegetables are tender. Remove from heat. Puree half the soup in a blender and return to pot. Season to taste with salt and pepper. If served at a dairy meal, this soup is nice garnished with parmesan cheese.

April 2, 2003

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The opinions expressed in the comment section are the personal views of the commenters. Comments are moderated, so please keep it civil.

Visitor Comments: 2

(2) Paula, March 26, 2007 9:05 AM

Fried matza

Hi wondered if there were any recipes for fried matza? I have one taught to me by my grandma when I was young and would be happy to share it.

(1) Toby Dohrman, April 2, 2006 12:00 AM

Lamb Casserole

Just watched TV program and would esspecially like the recipe for the lamb casserole that he made on the show - it's Sunday 4/2
thanks so much. Would also like the other recipes.

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