Passover is a time for family, friends, and feasting – especially when it comes to traditional Sephardic dishes. The Jewish holiday, which commemorates the Israelites’ exodus from Egypt, is celebrated with a variety of delicious and flavorful recipes that showcase the rich cultural heritage of the Sephardic community. From sweet treats like almond and orange cake to savory stews like artichoke and potato, there’s something for everyone on this special table. In this article, we’ll explore 18 traditional Sephardic Passover recipes that are sure to become new favorites in your household. Whether you’re a seasoned cook or just looking for some inspiration, these dishes will transport you to the sun-kissed Mediterranean coast and fill your home with the warmth and love of the holiday season.
Haroset with Dates and Walnuts
Haroset, a traditional Passover dessert, gets a delicious twist with the addition of sweet dates and crunchy walnuts. This classic Ashkenazi recipe is easy to make and perfect for your Seder table.
Ingredients:
– 2 cups chopped dates
– 1 cup chopped walnuts
– 1/4 cup honey
– 1/4 cup brown sugar
– 1 tablespoon lemon juice
– 1/4 teaspoon ground cinnamon
– Salt (optional)
Instructions:
1. In a medium saucepan, combine honey, brown sugar, and lemon juice.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
3. Add the chopped dates and cook for an additional 10-12 minutes, or until they are soft and jam-like.
4. Remove from heat and stir in the chopped walnuts and cinnamon.
5. Let it cool slightly before serving.
Cooking Time: 20-25 minutes
Leek and Meat Patties
These flavorful patties combine the sweetness of leeks with the richness of meat, making for a satisfying meal or snack. Perfect for a quick dinner or lunchbox addition.
Ingredients:
– 1 large onion, finely chopped
– 2 medium leeks, thinly sliced
– 500g ground beef
– 1 egg
– 1/2 cup breadcrumbs
– Salt and pepper to taste
– Cooking oil or butter
Instructions:
1. Preheat oven to 180°C (350°F).
2. In a large bowl, combine chopped onion, sliced leeks, ground beef, egg, and breadcrumbs. Mix well with your hands until just combined.
3. Season with salt and pepper to taste.
4. Divide mixture into 6-8 portions, depending on desired patty size.
5. Shape each portion into a ball and then flatten slightly into a patty shape.
6. Place patties on a baking sheet lined with parchment paper and drizzle with cooking oil or butter.
7. Bake for 20-25 minutes, or until cooked through.
Cooking Time: 20-25 minutes
Spinach and Cheese Bourekas
Savory pastries filled with spinach and cheese make for a delicious snack or light meal.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1 bunch of fresh spinach, chopped
– 1 cup grated cheddar cheese
– 1/2 cup crumbled feta cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, combine chopped spinach, grated cheddar cheese, crumbled feta cheese, and beaten egg. Mix well.
4. Lay a sheet of phyllo dough on a flat surface. Place about 1 tablespoon of the spinach-cheese mixture along the center of the dough, leaving a 1-inch border on either side.
5. Fold the 1-inch borders over the filling to create a neat package. Repeat with remaining ingredients.
6. Place bourekas on a baking sheet lined with parchment paper and brush with a little water.
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Matzo Ball Soup with Sephardic Spices
Inspired by the rich flavors of Sephardic cuisine, this recipe adds a twist to the traditional Jewish classic. The addition of warm spices and aromatic herbs creates a deliciously comforting bowl of goodness.
Ingredients:
– 2 cups chicken broth
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and grated
– 2 celery stalks, sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– Salt and black pepper to taste
– 6-8 matzo balls (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrots, and celery in a little oil until tender.
2. Add the cumin, smoked paprika, coriander, and cayenne pepper. Cook for 1 minute.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes.
4. Add the matzo balls and cook for an additional 5-7 minutes or until heated through.
5. Season with salt and black pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Lamb and Apricot Tagine
This traditional Moroccan stew is a flavorful combination of tender lamb, sweet apricots, and aromatic spices. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup dried apricots
– 1 cup chicken broth
– 1/4 cup honey
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large Dutch oven over medium heat.
2. Add the lamb, onions, and garlic; cook until browned, about 5 minutes.
3. Add the apricots, broth, honey, cumin, coriander, cinnamon, salt, and pepper.
4. Bring to a boil, then cover and simmer for 1 hour or until the lamb is tender.
5. Serve hot over couscous or rice.
Cooking Time: 1 hour
Roasted Eggplant with Tahini
Roasted Eggplant with Tahini Recipe
Transform humble eggplants into a rich and creamy masterpiece by roasting them to perfection and serving with a tangy tahini sauce.
Ingredients:
– 2 large eggplants, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon salt
– 1/4 cup tahini
– 2 tablespoons water
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss eggplant cubes with olive oil, garlic, lemon juice, and salt until well coated.
3. Spread the eggplant mixture on a baking sheet in a single layer and roast for 30-40 minutes, or until tender and lightly browned.
4. Meanwhile, whisk together tahini, water, and parsley in a small bowl.
5. Once the eggplants are done, let them cool slightly before serving with the tahini sauce spooned over the top.
Cooking Time: 45 minutes
Chicken with Olives and Preserved Lemon
This flavorful dish combines the richness of chicken with the bold flavors of olives, preserved lemon, and aromatic spices. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 1/4 cup pitted green olives, sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated preserved lemon (see note)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, preserved lemon, cumin, and smoked paprika (if using).
3. Place the chicken in a shallow baking dish and brush with the mixture.
4. Top with sliced olives.
5. Season with salt and pepper to taste.
6. Bake for 30-35 minutes or until the chicken is cooked through.
Cooking Time: 30-35 minutes
Artichoke and Potato Stew
Savor the flavors of the Mediterranean with this hearty and comforting stew, packed with tender artichokes and creamy potatoes.
Ingredients:
– 2 large artichokes, trimmed and quartered
– 3-4 medium-sized potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup water
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the quartered artichokes and cubed potatoes. Cook for 10-12 minutes or until the vegetables are slightly tender.
5. Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot.
6. Bring to a simmer and cook for an additional 15-20 minutes or until the artichokes are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 35-40 minutes
Almond and Orange Cake
A moist and flavorful cake infused with the sweetness of orange and the crunch of almonds.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup plain Greek yogurt
– 1 tablespoon orange zest
– 2 tablespoons freshly squeezed orange juice
– 1 cup sliced almonds
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, Greek yogurt, orange zest, and orange juice.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in sliced almonds.
6. Pour batter into prepared cake pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 40-45 minutes
Stuffed Grape Leaves with Rice and Herbs
Stuffed Grape Leaves with Rice and Herbs: A flavorful and aromatic Middle Eastern-inspired dish that’s perfect for a special occasion or casual gathering.
Ingredients:
– 20 grape leaves (fresh or jarred)
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/4 cup chopped scallions
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked rice, parsley, dill, scallions, and olive oil. Mix well.
3. Lay grape leaves flat with the stem end facing you.
4. Place about 1 tablespoon of the rice mixture in the center of each leaf.
5. Fold the stem end over the filling, then fold in the sides and roll up to form a neat package. Repeat with remaining leaves and filling.
6. Place stuffed grape leaves seam-side down in a baking dish, leaving some space between each leaf.
7. Bake for 25-30 minutes or until the leaves are tender and the filling is lightly browned.
8. Serve warm or at room temperature, with lemon wedges on the side if desired.
Cooking Time: 25-30 minutes
Fish in Spicy Tomato Sauce
A flavorful and spicy twist on a classic dish, this fish in tomato sauce recipe is perfect for a weeknight dinner or special occasion. With minimal preparation time, you’ll be enjoying the bold flavors in no time.
Ingredients:
– 1 pound of firm white fish (such as cod or tilapia), cut into 1-inch pieces
– 2 medium tomatoes, diced
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add fish and cook for 3-4 minutes per side, or until cooked through.
4. Remove fish from skillet and set aside.
5. Reduce heat to medium-low; add diced tomatoes, cumin, smoked paprika, and cayenne pepper.
6. Simmer sauce for 10-12 minutes, stirring occasionally, until thickened slightly.
7. Add cooked fish back into the sauce and simmer for an additional 2-3 minutes.
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro, if desired.
Cooking Time: Approximately 20-25 minutes
Sweet Potato and Prune Tzimmes
Sweet Potato and Prune Tzimmes Recipe
This hearty stew-like dish is a perfect blend of sweet potatoes, prunes, and spices, making it a delightful side or main course.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 cup pitted prunes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine sweet potatoes, prunes, onion, garlic, cinnamon, nutmeg, salt, and pepper.
3. Drizzle with olive oil and toss until the ingredients are well coated.
4. Transfer the mixture to a 9×13-inch baking dish or a Dutch oven.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and continue baking for an additional 20-25 minutes, or until the sweet potatoes are tender.
Cooking Time: Approximately 50-55 minutes
Quince and Lamb Meatballs
This unique recipe combines the sweetness of quince with the richness of lamb, creating a flavorful and aromatic meatball dish. Perfect for a special occasion or a cozy dinner party.
Ingredients:
– 1 pound ground lamb
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/4 cup quince jam
– 1 egg
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground lamb, breadcrumbs, parsley, garlic, and salt.
3. Add quince jam and mix until just combined.
4. Form into small meatballs (about 1 1/2 inches in diameter).
5. Place on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 18-20 minutes or until cooked through.
7. Serve hot, garnished with additional parsley if desired.
Cooking Time: 18-20 minutes
Charoset Balls with Pistachios
A classic Passover treat, these charoset balls are a delightful twist on the traditional apricot-based condiment. Crunchy pistachios add texture and flavor to this bite-sized snack.
Ingredients:
– 1 cup ground almonds
– 1/2 cup honey
– 1/4 cup chopped dried apricots
– 1/4 cup chopped pistachios
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium bowl, combine ground almonds, honey, chopped apricots, and pistachios.
2. Mix until well combined, then stir in apple cider vinegar and vanilla extract.
3. Cover the mixture and refrigerate for at least 30 minutes to allow flavors to meld.
4. Use wet hands to shape the mixture into small balls, about 1 inch in diameter.
5. Place the charoset balls on a baking sheet lined with parchment paper.
6. Refrigerate for an additional 30 minutes before serving.
Cooking Time: None! These bite-sized treats are ready to enjoy straight from the fridge.
Roasted Red Pepper and Walnut Dip
A flavorful and nutritious dip perfect for snacking or as a accompaniment to your favorite crudités, crackers, or pita chips.
Ingredients:
– 2 red bell peppers
– 1/4 cup walnuts, toasted
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until the skin is charred and blistered.
3. Remove from the oven and let cool. Peel off the skin, discarding it, and place the roasted peppers in a blender or food processor.
4. Add the toasted walnuts, Greek yogurt, lemon juice, garlic, salt, and pepper to the blender.
5. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
6. Taste and adjust seasoning if desired.
Cooking Time: 30-40 minutes (roasting time) + 5 minutes (blending)
Chickpea and Spinach Stew
This flavorful and nutritious stew is perfect for a cozy night in. With the comforting combination of chickpeas, spinach, and aromatic spices, it’s sure to become a new favorite.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 cups fresh spinach leaves
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
3. Add chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Stir in fresh spinach leaves; cook until wilted, about 2-3 minutes.
5. Serve hot, garnished with chopped fresh cilantro or parsley if desired.
Cooking Time: 30-35 minutes
Cardamom-Scented Coconut Macaroons
A delicate fusion of Indian spices and tropical coconut, these macaroons are a unique treat that will transport your taste buds to exotic destinations. With the warmth of cardamom and the creaminess of coconut, this recipe is sure to delight.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cardamom
– 3 large egg whites
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, confectioners’ sugar, and salt.
3. Add cardamom and stir until well combined.
4. In a separate bowl, whip egg whites until stiff peaks form.
5. Fold melted butter into the egg whites until smooth.
6. Gradually add the coconut mixture to the egg mixture and mix until combined.
7. Drop by tablespoonfuls onto prepared baking sheet.
8. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Fried Matzo with Honey and Cinnamon
This classic Jewish dessert gets a sweet twist with the addition of honey and cinnamon, creating a crispy and aromatic treat perfect for Passover or any time of the year.
Ingredients:
– 6-8 matzo sheets
– Vegetable oil for frying
– 1/2 cup granulated sugar
– 2 tablespoons honey
– 1 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. Cut the matzo into desired shapes or strips.
2. In a shallow dish, mix together sugar, honey, and cinnamon.
3. Dip each matzo piece into the sugar mixture, coating both sides evenly.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the coated matzo pieces for 30-45 seconds on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
7. Sprinkle with salt to taste.
8. Serve warm or at room temperature.
Cooking Time: Approximately 10-15 minutes total (depending on the size of your matzo pieces).
Summary
Get ready to celebrate Passover with a twist! This collection of 18 traditional Sephardic recipes offers a delicious and unique take on classic dishes. From savory main courses like Lamb and Apricot Tagine and Leek and Meat Patties, to sweet treats like Almond and Orange Cake and Cardamom-Scented Coconut Macaroons, there’s something for everyone. Other highlights include Matzo Ball Soup with Sephardic Spices, Spinach and Cheese Bourekas, and Roasted Red Pepper and Walnut Dip. Whether you’re a seasoned cook or just looking to try something new, these recipes are sure to impress.
