24 Delicious Sephardic Passover Recipes for a Memorable Feast

Just imagine gathering around your table this Passover with a spread that’s as rich in history as it is in flavor. Our roundup of 24 Delicious Sephardic Passover Recipes is your ticket to a feast that celebrates tradition while tantalizing your taste buds. From savory mains to sweet endings, these dishes promise to make your holiday memorable. Ready to explore? Let’s dive into these culinary treasures that await!

Sephardic Charoset with Dates and Nuts

Hey there! If you’re looking for a unique twist on a traditional dish, this Sephardic Charoset with Dates and Nuts is a game-changer. It’s sweet, nutty, and packed with flavors that’ll make your taste buds dance.

Ingredients

• 1 cup Medjool dates, pitted and finely chopped
• 1/2 cup raw walnuts, finely chopped
• 1/4 cup sweet red wine
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tbsp honey
• 1/4 tsp sea salt

Instructions

1. In a medium bowl, combine the finely chopped Medjool dates and raw walnuts.
2. Pour the sweet red wine over the date and walnut mixture, ensuring all pieces are lightly coated.
3. Add the ground cinnamon, ground ginger, honey, and sea salt to the bowl.
4. Using a fork, mash and mix the ingredients together until well combined and the mixture starts to clump together. Tip: For a smoother texture, pulse the mixture a few times in a food processor.
5. Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld. Tip: Covering the bowl with plastic wrap will prevent the charoset from drying out.
6. Before serving, give the charoset a quick stir to refresh the ingredients. Tip: For an extra touch of elegance, serve the charoset in small, decorative bowls or as a spread on matzah.

Once you try this charoset, you’ll love its sticky, chunky texture and the way the sweetness of the dates balances with the warmth of the spices. It’s perfect for Passover or any time you’re craving something sweet and satisfying.

Matzah Ball Soup with a Sephardic Twist

Sometimes, you just need a bowl of something comforting, and this Matzah Ball Soup with a Sephardic Twist hits all the right notes. It’s a cozy, flavorful upgrade to the classic, with spices that warm you from the inside out.

Ingredients

• 4 cups homemade chicken stock, simmering
• 1 cup matzah meal
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup schmaltz (chicken fat), melted
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh dill, finely chopped

Instructions

1. In a large mixing bowl, combine the matzah meal, beaten eggs, schmaltz, turmeric, cumin, coriander, salt, and pepper. Mix until just combined. Tip: Don’t overmix to keep the matzah balls light.
2. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the mixture to firm up. Tip: This resting period is crucial for texture.
3. With wet hands, form the mixture into 1-inch balls. You should have about 12 matzah balls.
4. Bring the chicken stock to a gentle simmer in a large pot over medium heat.
5. Gently drop the matzah balls into the simmering stock. Cover and cook for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. Remove from heat and stir in the fresh dill.

Hearty yet delicate, these matzah balls are infused with warm spices and float in a golden broth. Serve with a sprinkle of extra dill and a side of crusty bread for dipping.

Lamb and Apricot Tagine for Passover

Fancy a dish that’s as comforting as it is exotic? This Lamb and Apricot Tagine is a showstopper for your Passover table, blending sweet, savory, and a hint of spice in every bite.

Ingredients

• 2 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp saffron threads, lightly crushed
• 1 cup dried apricots, halved
• 2 cups chicken stock, low-sodium
• 1 tbsp honey
• 1/4 cup fresh cilantro, chopped
• Salt, to season

Instructions

1. Heat the clarified butter in a large tagine or heavy-bottomed pot over medium heat until shimmering.
2. Season the lamb cubes with salt and sear in the butter until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
4. Add the minced garlic, cumin, cinnamon, ginger, and saffron. Cook for 1 minute until fragrant.
5. Return the lamb to the pot along with the apricots, chicken stock, and honey. Stir to combine.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, or until the lamb is tender. Tip: Check occasionally and add more stock if needed.
7. Once cooked, stir in the chopped cilantro. Taste and adjust seasoning if necessary.
8. Serve the tagine hot, garnished with additional cilantro if desired. Tip: For an authentic touch, accompany with couscous or flatbread.

Zesty and aromatic, this tagine offers a tender lamb that melts in your mouth, complemented by the sweetness of apricots and warmth of spices. Try serving it over a bed of fluffy couscous to soak up all the delicious sauce.

Sephardic Style Stuffed Artichokes

So, you’re looking to spice up your dinner routine with something a bit different? These Sephardic Style Stuffed Artichokes are a game-changer, blending rich flavors and textures in every bite.

Ingredients

• 4 large globe artichokes, stems trimmed
• 1 cup fresh breadcrumbs, finely ground
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped
• 2 cups chicken stock, low-sodium

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the artichokes in a single layer.
2. In a mixing bowl, combine the breadcrumbs, Pecorino Romano cheese, olive oil, garlic, lemon juice, sea salt, black pepper, and parsley. Mix until the ingredients are well incorporated.
3. Gently spread the leaves of each artichoke to create space for the stuffing. Spoon the breadcrumb mixture evenly between the artichokes, pressing lightly to ensure the stuffing adheres.
4. Place the stuffed artichokes in the prepared baking dish and pour the chicken stock around them, ensuring the liquid comes about halfway up the sides of the artichokes.
5. Cover the dish tightly with aluminum foil and bake for 45 minutes. Then, remove the foil and continue baking for an additional 15 minutes, or until the artichokes are tender and the tops are golden brown.
6. Let the artichokes rest for 5 minutes before serving to allow the flavors to meld beautifully.

Each bite offers a delightful contrast between the tender artichoke leaves and the crispy, savory stuffing. For an extra touch of elegance, drizzle with a bit of extra-virgin olive oil and a squeeze of fresh lemon juice right before serving.

Passover Spinach and Cheese Bourekas

Passover just got a whole lot tastier with these spinach and cheese bourekas. Perfect for sharing or savoring solo, they’re a flaky, cheesy delight that’ll have you reaching for seconds.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/2 cup cold water
• 1 tsp salt
• 1 cup ricotta cheese, full-fat
• 1 cup feta cheese, crumbled
• 2 cups fresh spinach, finely chopped
• 1 pasture-raised egg, lightly beaten
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sifted flour and salt. Cut in the chilled clarified butter until the mixture resembles coarse crumbs.
3. Gradually add cold water, stirring until a dough forms. Tip: Handle the dough as little as possible to keep it flaky.
4. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut into 3-inch squares.
5. In a separate bowl, mix ricotta, feta, and chopped spinach. Place a tablespoon of filling in the center of each dough square.
6. Fold the dough over the filling to form triangles, pressing the edges to seal. Brush with beaten egg for a golden finish.
7. Bake for 20-25 minutes, or until the bourekas are puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.
8. Let cool on a wire rack for 5 minutes before serving. Tip: Serve warm to enjoy the melty cheese at its best.

Mmm, these bourekas are irresistibly flaky with a creamy, savory filling. Try drizzling them with honey for a sweet and salty twist.

Sephardic Fish with Tomato and Pepper Sauce

Wondering how to bring a taste of the Mediterranean into your kitchen? This Sephardic Fish with Tomato and Pepper Sauce is a vibrant, flavorful dish that’s surprisingly simple to make. You’ll love how the fresh ingredients come together to create something truly special.

Ingredients

• 1.5 lbs firm white fish fillets (such as cod or halibut), skinless
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1.5 cups ripe tomatoes, peeled and chopped
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup water
• Salt, to season
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the sliced red and yellow bell peppers, cooking until they begin to soften, approximately 5 minutes.
5. Mix in the chopped tomatoes, smoked paprika, cumin, and cayenne pepper, stirring well to combine.
6. Pour in the water, bring the mixture to a simmer, and let it cook uncovered for 10 minutes to allow the flavors to meld.
7. Season the fish fillets with salt on both sides, then nestle them into the sauce.
8. Cover the skillet and cook the fish for 8-10 minutes, or until it flakes easily with a fork.
9. Garnish with fresh cilantro before serving.

Mouthwatering and tender, the fish pairs beautifully with the sweet and slightly spicy sauce. Serve it over a bed of couscous or with crusty bread to soak up every last drop of the delicious sauce.

Leek and Potato Frittata for Passover

Craving something hearty yet simple for your Passover table? This leek and potato frittata is your go-to. It’s fluffy, flavorful, and packed with spring vibes.

Ingredients

• 2 tbsp clarified butter
• 1 large leek, white and light green parts only, thinly sliced
• 1 medium Yukon Gold potato, peeled and diced into 1/2-inch cubes
• 6 pasture-raised eggs, lightly beaten
• 1/4 cup full-fat coconut milk
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a 10-inch oven-safe skillet, melt the clarified butter over medium heat.
3. Add the sliced leek and diced potato to the skillet. Sauté for 5 minutes, stirring occasionally, until the leek is soft and the potato begins to soften.
4. Tip: Ensure the potato pieces are uniform in size for even cooking.
5. In a mixing bowl, whisk together the lightly beaten eggs, coconut milk, sea salt, and black pepper until well combined.
6. Pour the egg mixture over the leek and potato in the skillet. Stir gently to distribute the ingredients evenly.
7. Cook on the stove for 2 minutes without stirring to let the bottom set.
8. Transfer the skillet to the preheated oven. Bake for 15-18 minutes, or until the frittata is set and the top is lightly golden.
9. Tip: The frittata is done when a knife inserted in the center comes out clean.
10. Remove from the oven and let it rest for 5 minutes. Sprinkle with fresh chives before serving.
11. Tip: Letting the frittata rest ensures it holds together when sliced.

Zesty and satisfying, this frittata boasts a creamy interior with a slight crisp on the edges. Serve it warm with a side of mixed greens for a complete meal, or enjoy it cold as a grab-and-go breakfast the next day.

Sephardic Chicken with Olives and Preserved Lemon

Sometimes, you stumble upon a dish that feels like a warm hug from history, and this Sephardic-inspired chicken is just that. Packed with bold flavors from briny olives and tangy preserved lemon, it’s a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 bone-in, skin-on chicken thighs, patted dry
• 1 tbsp extra-virgin olive oil
• 1 cup mixed olives (such as Kalamata and Castelvetrano), pitted
• 1 preserved lemon, rinsed and thinly sliced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup chicken stock, low-sodium
• 1 tbsp fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove and set aside.
5. In the same skillet, add the garlic, cumin, and smoked paprika. Toast for 30 seconds until fragrant.
6. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
7. Add the olives and preserved lemon slices, stirring to combine.
8. Return the chicken thighs to the skillet, skin-side up, nestling them among the olives and lemon.
9. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Sprinkle with fresh cilantro before serving.

Perfectly tender chicken with a crispy skin, this dish balances the richness of the meat with the bright acidity of the preserved lemon. Serve it over a bed of couscous or with crusty bread to soak up all the delicious juices.

Passover Almond and Orange Cake

Oh, you’re going to love this Passover Almond and Orange Cake. It’s moist, fragrant, and just the right amount of sweet, making it a perfect dessert for any spring gathering.

Ingredients

• 1 1/2 cups almond flour, finely ground
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 1/2 cup fresh orange juice, strained
• 1 tbsp orange zest, finely grated
• 1/4 cup clarified butter, melted and cooled
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with clarified butter and line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the almond flour, granulated sugar, baking soda, and sea salt until well combined.
3. Add the lightly beaten eggs, strained orange juice, orange zest, melted clarified butter, and vanilla extract to the dry ingredients. Mix until the batter is smooth and homogenous.
4. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
5. Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fluffy and aromatic, this cake boasts a delicate crumb and a bright citrus flavor. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Sephardic Eggplant with Garlic and Vinegar

Craving something tangy and garlicky? This Sephardic eggplant dish is a game-changer. It’s simple, flavorful, and brings a bit of Mediterranean sunshine to your table.

Ingredients

• 1 large eggplant, cut into 1/2-inch thick rounds
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/4 cup red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant rounds in a single layer on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
3. Roast in the preheated oven for 25 minutes, flipping halfway through, until the eggplant is golden and tender.
4. While the eggplant roasts, heat 1 tbsp olive oil in a small skillet over medium heat. Add the garlic slices and sauté for 1-2 minutes, until fragrant but not browned.
5. Remove the skillet from heat and stir in the red wine vinegar. Set aside.
6. Once the eggplant is done, transfer it to a serving platter. Drizzle the garlic-vinegar mixture over the top and sprinkle with fresh parsley.
7. Let the dish sit for 5 minutes before serving to allow the flavors to meld.

Tip: For an extra layer of flavor, let the eggplant marinate in the garlic-vinegar mixture for an hour before serving. Tip: If you prefer a milder garlic taste, reduce the amount by half. Tip: Serve at room temperature to enhance the dish’s Mediterranean vibe.

The eggplant turns meltingly soft, soaking up the sharp vinegar and mellow garlic. Try it alongside grilled fish or as part of a mezze platter for a real taste adventure.

Sweet and Sour Stuffed Cabbage for Passover

Mmm, you’re going to love this twist on a classic. Sweet and Sour Stuffed Cabbage for Passover brings together tender cabbage leaves and a flavorful filling in a dish that’s both comforting and celebratory.

Ingredients

• 1 large head green cabbage, cored
• 1 lb ground beef, 85% lean
• 1/2 cup matzo meal
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup golden raisins
• 1/4 cup pine nuts, toasted
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups tomato sauce
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Blanch the cored cabbage for 3 minutes, then carefully remove 12 whole leaves. Pat dry.
3. In a bowl, mix ground beef, matzo meal, egg, raisins, pine nuts, cinnamon, allspice, salt, and pepper until just combined.
4. Place 1/4 cup of the filling in the center of each cabbage leaf. Fold the sides over the filling, then roll from the bottom to enclose.
5. Heat clarified butter in a skillet over medium heat. Brown the stuffed cabbage rolls on all sides, about 2 minutes per side.
6. Transfer the rolls to a baking dish. Whisk together tomato sauce, vinegar, and honey; pour over the rolls.
7. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until the sauce is bubbly and slightly thickened.
8. Let rest for 10 minutes before serving to allow the flavors to meld.

Out of the oven, these stuffed cabbage rolls are tender with a perfect balance of sweet and sour. Serve them over a bed of mashed potatoes for a hearty meal that’s sure to impress.

Sephardic Style Roasted Lamb Shank

Picture this: a succulent, fall-off-the-bone lamb shank, infused with aromatic spices and roasted to perfection. It’s the kind of dish that turns an ordinary dinner into a memorable feast.

Ingredients

• 2 pasture-raised lamb shanks (about 1 lb each)
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp ground cardamom
• 1 cup low-sodium chicken stock
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh lemon juice
• Salt, to season

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a small bowl, mix cumin, coriander, cinnamon, smoked paprika, and cardamom.
3. Rub the lamb shanks with olive oil, then evenly coat with the spice mixture. Season with salt.
4. Heat clarified butter in a large oven-proof skillet over medium-high heat. Sear the lamb shanks for 3-4 minutes per side, until deeply browned.
5. Remove the lamb shanks and set aside. In the same skillet, sauté onion and garlic until translucent, about 5 minutes.
6. Return the lamb shanks to the skillet. Pour in chicken stock and lemon juice, scraping up any browned bits from the bottom.
7. Cover the skillet with a lid or aluminum foil. Transfer to the oven and roast for 2 hours, until the meat is tender and easily pulls away from the bone.
8. For a crispier exterior, remove the lid and broil for an additional 5 minutes.

Tip: Let the lamb rest for 10 minutes before serving to allow the juices to redistribute. Serve over a bed of creamy polenta or with a side of roasted vegetables for a complete meal. The meat should be incredibly tender, with a rich, spiced crust that’s packed with flavor.

Passover Quince and Meatballs

Hey there! If you’re looking for a dish that’s both comforting and a bit exotic for your Passover table, you’ve got to try this quince and meatball combo. It’s a sweet and savory delight that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground beef (preferably 80/20 blend for juiciness)
• 1 large quince, peeled and diced into 1/2-inch pieces
• 1/2 cup matzo meal
• 1/4 cup clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup chicken stock (homemade preferred)
• 2 tbsp honey

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a large bowl, combine the ground beef, matzo meal, beaten eggs, cinnamon, allspice, sea salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
3. Form the mixture into 1-inch meatballs, rolling them gently between your palms. Place them in the prepared baking dish.
4. Scatter the diced quince around and between the meatballs in the dish.
5. In a small saucepan, warm the chicken stock and honey over medium heat until the honey is fully dissolved, about 2 minutes. Pour this mixture over the meatballs and quince.
6. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes to lightly brown the meatballs.
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

Velvety soft meatballs paired with the tender, slightly tart quince make this dish a standout. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Sephardic Carrot and Chickpea Salad

Brighten up your meal with this vibrant Sephardic Carrot and Chickpea Salad. It’s a refreshing mix of sweet, earthy, and tangy flavors that’ll make your taste buds dance.

Ingredients

• 2 cups cooked chickpeas, drained and rinsed
• 3 medium carrots, julienned
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup finely chopped fresh parsley
• Salt, to taste

Instructions

1. In a large mixing bowl, combine the julienned carrots and cooked chickpeas.
2. In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, ground cumin, and smoked paprika until well blended.
3. Pour the dressing over the carrot and chickpea mixture, tossing gently to ensure everything is evenly coated.
4. Add the finely chopped fresh parsley and a pinch of salt, then toss again to combine.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

Fresh and crunchy, this salad offers a delightful contrast of textures with the soft chickpeas and crisp carrots. Serve it as a standalone dish or alongside grilled meats for a hearty meal.

Matzah Lasagna with Spinach and Cheese

You’re in for a treat with this Matzah Lasagna with Spinach and Cheese. It’s a twist on the classic lasagna that’s perfect for any time you’re craving something comforting yet a bit different.

Ingredients

• 6 sheets of matzah
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 cups fresh spinach, tightly packed
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium bowl, combine the ricotta cheese, beaten egg, nutmeg, salt, and pepper. Mix until smooth.
3. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Add the fresh spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat and set aside.
5. Spread 1/2 cup of marinara sauce at the bottom of the prepared baking dish.
6. Layer 2 sheets of matzah over the sauce, breaking them as needed to fit.
7. Spread half of the ricotta mixture over the matzah, followed by half of the spinach, and 1/3 cup of mozzarella cheese.
8. Repeat the layers: sauce, matzah, ricotta, spinach, and mozzarella. Top with the remaining matzah, sauce, and a mix of mozzarella and Parmesan cheeses.
9. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
10. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Out of the oven, this lasagna is wonderfully layered with a creamy interior and a crispy, cheesy top. Serve it with a side of garlic bread or a fresh salad for a complete meal.

Sephardic Passover Nut Cookies

Now, imagine biting into a cookie that’s not just a treat but a journey through history. These Sephardic Passover Nut Cookies are a crunchy, nutty delight, perfect for your holiday table or any day you crave something sweet with a story.

Ingredients

• 1 cup almond flour, finely ground
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup chopped walnuts, toasted

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, granulated sugar, and sea salt. Whisk until well blended.
3. Add the melted clarified butter, lightly beaten eggs, and pure vanilla extract to the dry ingredients. Mix until a cohesive dough forms.
4. Fold in the toasted chopped walnuts and ground cinnamon until evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
6. Flatten each ball slightly with the back of a spoon or your fingers to about 1/2-inch thickness.
7. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are firm to the touch.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a delightful crunch from the walnuts, with a subtle sweetness and warmth from the cinnamon. Serve them alongside a cup of strong coffee or tea for a perfect pairing, or crumble them over vanilla ice cream for an indulgent dessert.

Grilled Sea Bass with Sephardic Spices

Feeling adventurous in the kitchen? You’re in for a treat with this Grilled Sea Bass with Sephardic Spices, a dish that’s as flavorful as it is simple to prepare.

Ingredients

• 1.5 lbs fresh sea bass fillets, skin-on
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp ground cloves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, cut into wedges

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a small bowl, whisk together the olive oil, cumin, coriander, cinnamon, smoked paprika, cloves, sea salt, and black pepper to create a spice rub.
3. Pat the sea bass fillets dry with paper towels to ensure the spice rub adheres well.
4. Generously coat both sides of the fillets with the spice rub, pressing gently to adhere.
5. Place the fillets skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and releases easily from the grill.
6. Carefully flip the fillets and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
7. Remove from the grill and let rest for 2 minutes before serving.

Serve the grilled sea bass with lemon wedges on the side for a bright, citrusy contrast. The spices create a warm, aromatic crust that complements the tender, flaky fish perfectly. Try pairing it with a crisp, green salad or roasted vegetables for a complete meal.

Passover Date and Walnut Truffles

Very few treats strike the perfect balance between wholesome and indulgent like these Passover Date and Walnut Truffles. You’ll love how their natural sweetness and crunch come together in a no-bake bite that feels both gourmet and guilt-free.

Ingredients

• 1 cup Medjool dates, pitted and finely chopped
• 1/2 cup raw walnuts, finely ground
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 cup unsweetened cocoa powder, for rolling

Instructions

1. In a food processor, combine the Medjool dates, ground walnuts, maple syrup, vanilla extract, and sea salt. Process on high until the mixture forms a sticky, uniform dough, about 2 minutes.
2. Transfer the dough to a bowl and refrigerate for 30 minutes to firm up, making it easier to handle.
3. Using a tablespoon measure, scoop out portions of the dough and roll between your palms to form 1-inch balls. Tip: If the dough sticks to your hands, lightly wet them with cold water.
4. Place the cocoa powder in a shallow dish. Roll each truffle in the cocoa powder until fully coated. Tip: For a more intense chocolate flavor, dust the truffles with cocoa powder twice.
5. Arrange the truffles on a parchment-lined tray and chill for an additional 20 minutes before serving. Tip: For a festive touch, sprinkle with a pinch of flaky sea salt before chilling.

Delightfully chewy with a subtle crunch, these truffles are a testament to how simple ingredients can create something spectacular. Serve them atop a slice of almond cake for an elegant dessert or pack them in a lunchbox for a sweet midday pick-me-up.

Sephardic Style Beef and Eggplant Casserole

Zesty and comforting, this Sephardic Style Beef and Eggplant Casserole brings a taste of the Mediterranean right to your kitchen. You’ll love how the rich flavors meld together in this hearty dish.

Ingredients

• 1 lb ground beef, 85% lean
• 1 large eggplant, diced into 1-inch cubes
• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 cup tomato paste
• 1 cup beef stock
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, until no pink remains, about 5 minutes. Tip: Drain excess fat for a leaner casserole.
3. Add the diced eggplant, onion, and garlic to the skillet. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
4. Stir in the cumin, smoked paprika, cinnamon, and tomato paste. Cook for 2 minutes to toast the spices.
5. Pour in the beef stock, scraping the bottom of the skillet to deglaze. Simmer for 5 minutes until slightly reduced.
6. Remove the skillet from heat and let cool slightly. Tip: Cooling prevents the eggs from scrambling when added.
7. Fold in the lightly beaten eggs and half of the Parmesan cheese until well combined.
8. Transfer the mixture to the prepared baking dish and sprinkle with the remaining Parmesan cheese.
9. Bake for 25 minutes, or until the top is golden and the casserole is set. Tip: For a crispier top, broil for the last 2 minutes.

Mouthwatering and rich, this casserole boasts a creamy texture with a hint of spice from the smoked paprika. Serve it with a side of crusty bread to soak up the delicious sauce.

Roasted Pepper and Eggplant Salad for Passover

Ready to dive into a dish that’s as vibrant as it is flavorful? This roasted pepper and eggplant salad is a Passover game-changer, blending smoky, sweet, and tangy notes in every bite. You’ll love how simple it is to throw together, yet how impressive it looks on the table.

Ingredients

• 2 large eggplants, cut into 1-inch cubes
• 3 red bell peppers, seeded and quartered
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. Toss the eggplant cubes with 2 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread them in a single layer on one baking sheet.
3. Place the bell pepper quarters on the second baking sheet, drizzle with the remaining olive oil, and season with the remaining salt and pepper.
4. Roast both the eggplant and bell peppers for 25 minutes, flipping halfway through, until they’re caramelized and tender.
5. While the vegetables roast, whisk together the balsamic vinegar and minced garlic in a small bowl.
6. Once the vegetables are done, let them cool slightly before combining them in a large bowl. Drizzle with the balsamic mixture and toss gently to coat.
7. Garnish with fresh parsley before serving.

The salad boasts a delightful contrast between the creamy eggplant and the crisp-tender peppers, with a tangy balsamic kick. Serve it warm or at room temperature, perhaps alongside grilled lamb or as part of a mezze platter for a festive touch.

Sephardic Passover Wine Poached Pears

Oh, you’re going to love these Sephardic Passover Wine Poached Pears. They’re a sweet, spiced treat that’s surprisingly simple to make, perfect for ending your meal on a high note.

Ingredients

• 4 firm Bosc pears, peeled with stems intact
• 1 bottle (750 ml) dry red wine
• 1 cup granulated sugar
• 1 cinnamon stick
• 3 whole cloves
• 1 strip (2 inches) orange zest

Instructions

1. In a large saucepan, combine the red wine, sugar, cinnamon stick, cloves, and orange zest. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves completely.
2. Gently place the peeled pears into the simmering liquid. Ensure they are fully submerged; if not, add a bit of water until they are.
3. Reduce the heat to low and let the pears poach for 25-30 minutes, turning them occasionally for even color absorption, until they are tender but still hold their shape.
4. Using a slotted spoon, carefully remove the pears from the liquid and set them aside on a serving dish.
5. Increase the heat to medium-high and boil the poaching liquid until it reduces by half and becomes slightly syrupy, about 15 minutes.
6. Strain the syrup to remove the spices and zest, then drizzle it over the pears.

Mmm, these pears are a dream—tender with a deep, wine-infused flavor and a hint of spice. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Passover Stuffed Vine Leaves

Alright, let’s dive into making these Passover Stuffed Vine Leaves, a dish that’s as fun to prepare as it is to eat. You’ll love how the flavors come together, creating a bite that’s both refreshing and deeply satisfying.

Ingredients

• 1 jar grape leaves in brine, rinsed and drained
• 1 cup long-grain white rice, rinsed
• 1/2 lb ground lamb, pasture-raised
• 1/4 cup clarified butter
• 1 medium yellow onion, finely diced
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 1/2 cups chicken stock, low-sodium
• 1 tbsp lemon juice, freshly squeezed
• Salt, to taste

Instructions

1. In a large bowl, combine the rinsed rice, ground lamb, diced onion, dill, mint, cumin, cinnamon, and allspice. Mix thoroughly until all ingredients are evenly distributed.
2. Lay a grape leaf flat on a clean surface, shiny side down. Place a tablespoon of the filling near the stem end. Fold the sides over the filling, then roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
3. Heat the clarified butter in a large pot over medium heat. Arrange the stuffed vine leaves seam side down in the pot, packing them closely together.
4. Pour the chicken stock and lemon juice over the vine leaves. The liquid should just cover them. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat and let stand, covered, for 10 minutes before serving. This allows the flavors to meld beautifully.

Perfectly tender with a hint of spice, these stuffed vine leaves are a delight. Serve them warm with a dollop of yogurt on the side for a creamy contrast, or enjoy them cold as a refreshing snack.

Sephardic Style Fried Fish with Garlic Sauce

Kick off your culinary adventure with this Sephardic Style Fried Fish with Garlic Sauce, a dish that’s as flavorful as it is simple to make. Perfect for a weeknight dinner or a special occasion, it brings a taste of the Mediterranean right to your table.

Ingredients

• 1 lb fresh cod fillets, skinless and cut into 4 pieces
• 1 cup all-purpose flour, for dredging
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/2 cup extra virgin olive oil, for frying
• 4 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1/2 tsp cumin
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Pat the cod fillets dry with paper towels to ensure even frying.
2. In a shallow dish, combine the flour, sea salt, black pepper, and smoked paprika for dredging.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Dredge each cod fillet in the flour mixture, shaking off any excess.
5. Carefully place the fillets in the hot oil, frying for 3-4 minutes per side until golden brown and crispy.
6. Transfer the fried fish to a paper towel-lined plate to drain any excess oil.
7. In a small saucepan over low heat, sauté the minced garlic until fragrant, about 1 minute.
8. Add the lemon juice, water, and cumin to the saucepan, simmering for 2 minutes to blend the flavors.
9. Stir in the chopped parsley just before removing the sauce from the heat.
10. Drizzle the garlic sauce over the fried fish or serve it on the side for dipping.

Delight in the crispy exterior and tender, flaky interior of the fish, perfectly complemented by the bold, aromatic garlic sauce. Serve it alongside a simple salad or roasted vegetables for a complete meal that’s sure to impress.

Passover Chocolate and Hazelnut Torte

Now, imagine a dessert that’s both rich and nutty, perfect for your Passover table. You’re going to love this chocolate and hazelnut torte—it’s surprisingly simple to make and utterly delicious.

Ingredients

• 1 cup finely ground hazelnuts
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/2 cup clarified butter, melted
• 4 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the ground hazelnuts, cocoa powder, and granulated sugar until well combined.
3. Add the melted clarified butter to the dry ingredients, stirring until the mixture resembles wet sand.
4. Gradually incorporate the lightly beaten eggs into the mixture, ensuring a smooth, homogenous batter. Tip: Add eggs one at a time to prevent the batter from separating.
5. Stir in the pure vanilla extract and sea salt, mixing just until incorporated.
6. Pour the batter into the prepared springform pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until the edges are set but the center still has a slight wobble. Tip: A toothpick inserted near the edge should come out clean, but the center may still be slightly moist.
8. Allow the torte to cool completely in the pan on a wire rack before removing. Tip: Chilling the torte for an hour before serving enhances its texture and makes slicing cleaner.

Flavorful and fudgy, this torte boasts a deep chocolate taste with a crunchy hazelnut finish. Serve it with a dollop of whipped coconut cream for a dairy-free option that complements its richness beautifully.

Conclusion

Vibrant and varied, this collection of 24 Sephardic Passover recipes offers a treasure trove of flavors to make your feast unforgettable. We invite you to dive into these dishes, share which ones become your favorites in the comments, and spread the joy by pinning this article on Pinterest. Here’s to a Passover filled with delicious memories!

Bella Bacinos