Looking for some new dishes to enjoy for Passover this year? We tapped Michael Solomonov, chef/owner of the nationally acclaimed Zahav restaurant in Philadelphia, and the cookbook, Israeli Soul, for some fresh ideas, and he used traditional ingredients to develop these creative recipes. From a smoky Matzo ball soup to casserole-style brisket, this is Passover like you’ve never seen it before.
Skip the jarred variety this year and make your own gefilte fish from scratch. To get a head start, prepare the gefilte fish mixture and form into balls a day in advance, then refrigerate overnight.
|Hamachi with Beets and Horseradish
Put a new twist on fresh yellowtail with toppings of roasted beets and grated horseradish. This recipe calls for labaneh, a Middle Eastern yogurt cheese, but you can also use plain Greek yogurt instead.
|Smoked Matzo Ball Soup
Traditional Matzo ball soup takes on an entirely new character when made with a smoky chicken stock. The recipe yields more stock than you will need for the soup, so refrigerate or freeze the rest for another use.
Superior in taste to the store-bought variety, homemade matzo is quite easy to prepare. Use it for the brisket dish below.
|Brisket with Spiced Coffee and Charoset Juice
In a delicious twist on the classic brisket, Chef Solomonov chops the braised meat and vegetables, then layers them between pieces of matzo in a casserole dish. Work ahead by preparing the brisket and vegetable filling a day in advance.
|Rose Water Macaroons with Frozen Pistachio Custard
In this inventive dessert, coconut macaroons are flavored with rose water and served on top of a frozen pistachio custard.