Chaya Rapoport, Culinary Manager at the Jewish Culinary Institute, joins the TODAY Food team to share Passover recipes from her new cookbook, Jewish Holiday Tables: A World of Recipes, Traditions, and Stories to Celebrate All Year Round. to introduce. She shows us how to make Mexican-flavored matzo ball soup and Moroccan-style pistachio cookies.
TODAY has affiliate relationships so we may receive a share of the revenue from your purchases. Items are sold by retailers and not TODAY.
Chili and coriander matzo ball soup
Fanny Garson
This recipe is so vibrant and flavorful, it’s a special twist on a Passover favorite with fresh lime and chili peppers. It reflects chef Fanny Garson’s family’s travels from Ukraine to Mexico City to Brooklyn, and illustrates the diversity of Jewish culture and identity. I love her entire menu and incorporate many of her dishes into my own Passover seder.
This recipe is very clever. After the chicken is cooked in the broth and shredded, the bones are returned to the pot and simmered in the broth a little more, which doubles the flavor of the soup.
pistachio rosewater cookies
Ruth Stulman
This recipe is for mimouna, a celebration marking the end of Passover in Moroccan Jewish culture. It’s all about enjoying sweet desserts and starting eating fermented foods again. Ruth Stalman, who created these cookie recipes, grew up baking cookies in Rabat, Morocco. When her family moved to Virginia, she continued the tradition and invited all of her neighbors. Mimouna is a beautiful moment of joy and freedom. These cookies are delicate, light and crispy. Additionally, it is gluten-free and Passover approved.
If you like the perfect Passover recipe, try these:
Passover braised beef shoulder loin
Joel Gamoran
chicken fat matzo ball soup
Joel Gamoran
