Passover Recipes


Building a vibrant and caring community is always on our plate. Thank you for sharing what’s on your plate this Passover. Here are some favorite Passover recipes from our community to try and share with family and friends.


A springtime holiday, Passover (Pesach) celebrates the exodus of the Israelites from Egypt with themes of liberation and rebirth that are at the heart of the re-telling of the Biblical story during the ritual holiday meal, the seder.

The seder table is full of symbolic foods including charoset, which has nearly as many varieties as there are Jews, with the Eastern European apples-walnut-wine version perhaps most popular in the US. The many symbolic foods, as well as the prohibition on eating chametz (leavening) – a reminder of the hasty departure from Egypt when the bread dough had no time to rise
make food intrinsic to this holiday perhaps more than any other time.

Matzah and its by-products plus fresh vegetables and fruits (especially spring’s bounty of asparagus, leeks, and strawberries) take their place at holiday tables along with favorites like matzah ball soup, brisket, and
 Sephardic pies of matzah with vegetable or meat filling.

Mosaic: Passover


Matzoh Blintzes

1.5 cups whipped cream cheese
1/4 cup sugar 1 egg Matzoh crackers or matzoh any size
1/2 cup milk Sugar & cinnamon to sprinkle

Preheat the oven to 350 degrees fahrenheit.
Mix egg, sugar and cream cheese in a bowl.
Pour milk into shallow bowl that can accommodate size of the matzoh.
Line baking sheet with aluminum foil and coat lightly with non-stick spray.
Dip matzoh in milk and place on baking sheet.
Spoon cheese mixture evenly onto wet matzoh.
Sprinkle with sugar and cinnamon.
Bake for 20 minutes or until done.


Strawberry Sorbet

This is our simple, easy-to-make dessert that we eat during Passover. Enjoy! - Kathy S.

2 ½ pints strawberries, cleaned.
1 ¼ cups sugar. 3 tbsp lemon juice.

Puree strawberries in food processor or blender.
Strain into bowl.
Add sugar & lemon juice.
Put into a container, (long & flat works quickest) & put into the freezer.
Every 30 minutes mix well by hand.
Even after it is the consistency of sorbet, keep mixing regularly or it will freeze too hard.


Flavorful Passover Brisket with Carrots and Onion Gravy

• 5 pounds brisket
• 2-3 cloves garlic, thinly sliced
• Salt and pepper
• 8 carrots, peeled and roughly cut
• 3 onions, peeled and roughly cut
• 1 ¼ cups Marsala wine
• 1 teaspoon black peppercorns
• 4 sprigs thyme
• 2 quarts chicken stock

Tip: Works well when split, put the brisket and stock in two glass pans to cook.

1. Preheat the oven to 350°. Pierce the meat and insert the slices of garlic inside each incision. Season the meat with salt and pepper.

2. In a lightly oiled pan, sear the meat on both sides to get a nice brown. Remove the meat and set aside.

3. In the same pot, with the oils from the meat, add the carrots and onions and caramelize over medium heat.

4. Deglaze the mixture with the Marsala wine and reduce by half. Add the soup to the pan and bring to a simmer.

5. Place the meat back into the glass pans and cook, covered, in the oven for 2½ to 3 hours or until fork tender.

6. If desired, for extra tenderness and a glaze coating, remove the cover and baste the meat every 10 minutes the last half hour.

7. Set the meat aside.

8. Place the liquid from the pot, including the vegetables, into a blender and blend until smooth. Dress the meat on a large serving dish and serve.

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