Annabelle Cohen’s Passover Recipes: 8 Days to Celebrate


A recipe to add color to your holiday menu.

P.Assover is a long vacation. Eight days celebration. A special (restricted for half-empty thinkers) diet for eight days.

One way to add pizza is to add multicolored side dishes to your menu.

Annabelle Cohen
Annabelle Cohen

The following recipe is not colorful. They stay bright and add an Ashkenazi flavor to the meal. Roasted vegetables are a healthy alternative to grilled vegetables. Cold vegetables aren’t often included in cedar meals, so roasted tomatoes add a vibrant dose of fruit to the buffet.

Try the recipes below to add more meat and poultry to your table than just color. Or eat them while on vacation. There are plenty of opportunities to enjoy a variety of rich and vibrant foods during this week of his celebration.


Since most people observe Seder for two nights and the holiday lasts a full week, these are a rich and hearty addition to a meal. And on every holiday there are also sweets.

[Related: These Dishes Will Add Sephardic Flare to Your Seder Table]
Roasted Tomato Matza Meal with Garlic


  • 3 lbs ripe tomatoes (not mushy) (any color)
  • 1 teaspoon kosher salt
  • ¼ pepper
  • 1 cup matzah meal
  • 1 cup freshly grated parmesan cheese
  • ¼ cup olive oil or extra virgin olive oil
  • 1 tablespoon minced garlic


Preheat oven to 425ºF. Brush the baking sheet with olive oil. set aside.

Cut the tomatoes into chunks (1/4-inch to 1/2-inch) and arrange them evenly on the baking sheet (you may need two baking sheets). If using, sprinkle tomatoes with matzah flour and cheese.

Combine olive oil and garlic and stir well with a fork. Drizzle the mixture over the tomatoes. Roast uncovered for 10 minutes. Allow to cool before arranging the tomatoes on a serving dish and overlap slightly. Serve at room temperature. It will be 8 servings.

flash kabob

I remember these minced meat kebabs on the streets of Rabat, the capital of Morocco. Their scent filled the small streets. They were served, stripped of the sticks, wrapped in bread (pita works well) and surrounded by a salsa made with cucumber, fresh tomatoes, onions, olive oil and lemon. It is best made with a thick round skewer used by market butchers. If you like to fry or bake these, you can also shape them into “hot dog” shapes without the sticks.


  • 2 pounds ground lamb (preferably ground twice)
  • 2 cups onions (can be done in a food processor)
  • ¼ cup chopped parsley
  • 2 tbsp.chopped fresh mint leaves
  • ¼ cup chopped coriander
  • ¼ tsp.dried oregano
  • ¼ tsp.ground cumin
  • ¼ tsp.dry virgin
  • ¼ tsp.ground coriander
  • ¼ tsp.grated ginger
  • ¼ tsp.cinnamon
  • 1/8 tsp.ground cayenne pepper
  • 2 tbsp.water
  • 2 tbsp. finely ground matzah meal (or more if desired)
  • salt and pepper to taste
  • 12-18 thick wooden skewers
  • lemon wedges, garnish


Mix all ingredients in a large bowl. With wet hands, mold about 1/3 cup of the mixture into a hot dog shape around a skewer, or make the hot dog shape smaller so he can skewer two (of the meat). If the amount is small, thin bamboo skewers). Cool until cooked.

Heat grill to medium-high. Cook the kabobs on the hot grill without the lid for 4-8 minutes, rotating to grill the meat on all sides (overcooking will make the meat crusty) or under the broiler he Flip once for 4-5 minutes. Serve warm or with a lemon wedge as a garnish. 8 to 12 servings or more.

Baked Roasted Spinach and Red Pepper


  • Two 10-ounce bags of fresh spinach leaves
  • 2 red peppers
  • 2 tbsp.Olive oil
  • 1½ cup chopped onions
  • 1 teaspoon minced garlic
  • ½ cup dairy-free whipped cream or whipped cream
  • 3 large, lightly beaten eggs
  • ½ cup matzah meal
  • 2 cups Swiss cheese, grated to your liking
  • 1 teaspoon salt
  • ¼ pepper


Place the spinach in a zippered plastic bag and seal it almost to the edge (do not seal it completely). Heat the spinach (in the bag) in the microwave for 5 minutes. Remove bag, seal completely, and allow spinach to cool.

Meanwhile, cut the peppers in half lengthwise and remove the stem and seeds. Grill or broil the bell pepper skins until charred. Place in a plastic bag or wrap in foil and let stand for about 15 minutes. Remove the skin from the bell pepper by scraping it with your fingers (don’t worry if you don’t remove all the skin). Chop the bell pepper and transfer to a large bowl.

While the peppers are browning, heat the oil in a large skillet over medium-high heat. Add onions and garlic and sauté for 5 minutes until softened. Transfer mixture to bowl.

Chop the spinach and add it to the peppers and onions.

Preheat oven to 350°F. Add the cream, eggs, matzah meal, cheese, salt and pepper, if using, to the mixture and stir well.

Transfer mixture to an attractive 2-quart baking dish and bake for 30 to 50 minutes (the shallower the mixture, the faster it will cook). It will be 8 servings.

Baked Flourless Banana Bread


  • 3 large eggs
  • 3 tablespoons vegetable oil
  • 3 or 4 medium ripe bananas, mashed, unpeeled
  • ½ cup white sugar
  • 2 cups almond flour (made at a shopping store)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda (if many people allow)


Preheat oven to 350°F. Line a loaf pan about 8 inches with parchment paper on all edges of the pan.

Combine eggs and oil and mix well. Add mashed bananas and sugar.

Mix almond flour, salt and baking soda well. (Choose to make by hand with whiskers or an electric mixer). Add to pot. Tap pan on countertop to spread dough evenly.

Place the banana on top using a spatula in a pound shape.

If you need to bake well, bake for 30-35 minutes.

Allow bread to cool until hot and remove from pan pan. It will be more than 8 servings.

Pezac cream puff


  • 1 cup water
  • 1/2 cup butter or margarine (1 stick), chopped
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup matzo cake flour or cake meal
  • 4 large eggs


Preheat oven to 400°F. Line a baking sheet with parchment paper or nonstick spray and set aside.

Place water, margarine, sugar and salt in a medium saucepan over medium heat. bring to a boil. Add cake meal and stir with a wooden spoon until mixture pulls away from pan and is very thick and smooth, about 1 minute. Remove from heat and transfer mixture to a medium bowl. Mix eggs one at a time, beating each egg until smooth. Using a spoon, form 8-12 mounds on prepared baking sheet.

Bake for 15 minutes, then turn the tray over and bake for another 20-30 minutes until puffed up and firm to the touch. It can be made up to a week in advance, frozen until ready to eat, and reheated in a 375ºF oven for a nice crisp.

Split the puff in half horizontally and fill with ice cream, sorbet, fresh fruit, whipped cream or your favorite filling. Makes 8-12 cream puffs, depending on size.

My Favorite Everlasting Mandelbread


  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 large eggs
  • 1/2 teaspoon salt
  • 2¾ cup matzah cake meal
  • 1 cup finely chopped pecans or walnuts
  • ½ orange juice
  • juice of ½ lemon


  • 1 tsp. cinnamon mixed with 3 tbsp.sugar, or more if desired


Preheat oven to 325ºF. Place the sugar in a medium bowl and mix until smooth. With the motor running, add the rest of the ingredients and mix until the dough is thick and smooth.

Let the dough rest for 20 minutes, then divide the dough onto an ungreased baking sheet and shape into two 2-inch wide, slightly flattened logs (enough for these logs to spread out when baked). space).

Sprinkle the cinnamon and sugar mixture over the logs.

Bake the mandelbread for 35-40 minutes, until lightly browned. Remove from the oven and let him cool for 10 minutes, then slice the bread into hes 1/2-inch slices.

Return the slices to the baking sheet, cut side down, sprinkle with cinnamon and sugar, and bake for an additional 10-15 minutes, until the mandelbread is crisp and browned to your liking. Makes about 36 sheets.

Fluffy matzah meal pancakes with fresh strawberry compote
food strawberry breakfast dessert equipment jam strawberry jam making preparation cooking

Feel free to add toasted chopped nuts, blueberries, or a little ‘charoset’ to this recipe.



  • 3 cups sliced ​​fresh strawberries
  • 1/3 cup sugar


  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • ½ cup milk, water or orange juice
  • ¾ cup matzah meal
  • vegetable oil for frying


Prepare the compote: Place the strawberries and sugar in a medium bowl and mix well with your hands to coat. About 6 minutes on medium heat Leave at room temperature for at least 1 hour. set aside.

Make pancakes: Place the egg yolks in a medium bowl and whisk well. Add salt, sugar, milk or juice and whisk well. Use a spoon to stir the matzah meal. Let the dough sit for 20 minutes before starting the next step.

Beat the egg whites until stiff.

Heat about ¼ of the oil (or less if you have a small or very good nonstick skillet) in a large nonstick skillet over medium-high heat until very hot. Make a “test” pancake by drawing a circle with the back of a spoon. Repeat until the pan is full. Grill until slightly browned, then flip over and grill the other side. Transfer pancakes to a plate (or baking sheet for warming in a 200°F oven). Repeat with all dough.

It will be 4 servings.

Roast chicken with root vegetables
Chicken thigh

An entrée with all vegetables in one.


  • 16-20 pieces of chicken with skin and bones (breasts or thighs and drumsticks)
  • 1 pound carrot, peeled and cut into 1.5-inch chunks
  • 1 pound turnip, peeled and cut into 1½-inch chunks
  • 1 pound parsnips, peeled and cut into 1.5-inch chunks
  • ¼ cup extra virgin olive oil
  • 2 cups chopped onion
  • Kosher salt to taste
  • Fresh ground pepper to taste
  • 2 tbsp. thyme leaves, or 2 tsp.dry
  • 2 tbsp. fresh rosemary leaves, or 2 tsp.dry
  • 1 tablespoon minced garlic
  • 3 tablespoons balsamic vinegar or 1 lemon
  • 1 red paprika, chopped, garnish
  • ¼ cup chopped parsley


Preheat oven to 375 degrees Fahrenheit. Place the chicken in one or two roasting pans (or use disposable aluminum pans), leaving space between the chicken for the vegetables. (If using both thighs and breasts, place the white meat in one pan and the dark meat in the other; the white meat will cook faster.) Arrange carrots, turnips, parsnips, and onions around chicken. Drizzle chicken and vegetables with olive oil and sprinkle with salt, pepper, thyme, rosemary and garlic. Cover the skillet with foil and cook the breast for 25 minutes and the dark meat for 40 minutes.

Increase heat to 475 degrees Fahrenheit, remove pan lid, and cook chicken and vegetables for an additional 20 minutes, until chicken is cooked through and skin is golden (turn chicken and vegetables into pan halfway through).

Transfer chicken and vegetables to serving platters (two if serving vegetables separately) and drizzle with balsamic vinegar and any juices from the pan.

Serves 8-12 people.