Seder Recipes: Flavorful Passover Meals

The Passover Seder is a time honored tradition, but, according to the Huffington Post, it shouldn't have to mean sacrificing flavor for faith.

Below is a roundup of Passover-friendly recipes for your Seder from all over the web.

Albóndigas de Pirasa (Leek Meatballs)
 

From "The Ottoman Turk and the Pretty Jewish Girl" by Beyhan Cagri Trock, adapted by "Turkish Memories, Jewish Food" on Tablet Magazine

6 medium leeks
1 lb. ground beef
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup matzoh meal or matzoh cake flour, divided
4 large eggs, divided
3 tablespoons vegetable oil, more as needed
Juice of 1/2 lemon
1/3 cup chicken broth (optional)

1. Cut off the bottoms and tops of the leeks, leaving about 1-inch of green stem, and remove the toughest outer leaves. Slice into 1-inch circles and wash meticulously in many changes of cold water to remove the sand or grit.
2. Boil the leeks in a large pot, with enough water to cover, for 20 to 25 minutes, covered, or just until tender. Don’t overcook or the leeks will get mushy.
3. Drain well and allow the leeks to cool. Squeeze them between your hands to remove as much water as possible. Then finely chop and set aside. Resist the urge to use the food processor as it makes the leeks too sludge-like.
4. Put the ground beef, salt, pepper, 1/3 cup matzoh meal, and 2 eggs in a large bowl and knead well for at least 4 minutes. Add the leeks and continue to knead until the mixture is thoroughly blended. Add more matzoh meal if the mix is too wet to form into patties.
5. Have a small bowl of water nearby when you are ready to form the patties. Moisten your hands and grab about 1/4 cup of the mixture and pat it into a flattish, oval patty about ½ inch thick, rounding the ends. Set aside on aluminum foil. Repeat with the remainder.
6. Heat the oil in a large skillet over high heat. It should be ½ inch deep. As the oil heats, set out a shallow bowl with 2 remaining eggs, whisked, and a wide plate with remaining 2/3 cups matzoh meal for dredging. Also, line a baking sheet with paper towels for soaking up excess frying oils and have it ready.
7. Test the oil temperature by carefully flicking a tiny drop of water into it. It should sizzle. Dredge each patty; first in matzoh meal and then in egg. Gingerly put the patty into the hot oil. Continue with 4 to 5 more, and fry until they turn a deep golden brown (about 3 to 4 minutes).
8. Gently flip over, brown the other side, and drain on paper towels. Fry the remaining patties and serve immediately, sprinkled with a squirt of lemon juice.
9. If you are preparing them in advance, when the albóndigas have cooled, remove paper towels from under them and put on a baking sheet. Freeze for at least 3 hours. Then toss them into a large freezer bag and store in freezer until needed. Then thaw the patties in the refrigerator.
10. Twenty minutes before serving, preheat the oven to 350 degrees. Arrange the patties in an ovenproof casserole dish. Pour the chicken broth over the top, cover, and warm in the oven for 15 to 20 minutes until all the broth has evaporated. Then sprinkle with the lemon juice.

Yield: 12-15 patties

Read Tablet magazine for more recipes from 'The Ottoman Turk and the Pretty Jewish Girl'...

Spicy Potato Stacks

From Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, as found on epicurious.com.

1 teaspoon garlic powder                                                                               1 teaspoon onion powder                                                                               1 teaspoon paprika                                                                                    1/2 teaspoon freshly ground black pepper                                                    1/2 teaspoon fine sea salt                                                                           1/2 teaspoon cayenne pepper                                                                        2 large Yukon Gold potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded                                                                                                     2 large red potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded         2 sweet potatoes, peeled, sliced into 1/2-inch slices, ends discarded               1/2 cup extra-virgin olive oil                                                                       Fine sea salt                                                                                           Fresh rosemary sprigs

1. Preheat oven to 400°F.
2. Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside.
3. In a small bowl, mix garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Set aside.
4. Place all the sliced potatoes into a large mixing bowl.
5. Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes.
6. Season with a sprinkle of salt.
7. Make layered stacks using the three kinds of potatoes. Press a rosemary skewer through the center to secure each stack. Serve hot.

Yield: Makes 6 to 8 potato stacks

Read epicurious.com for more tips on preparing potato kugel and other Passover recipes...

Sweet and Sour Fish

From Chabad.org

3 pounds pike, carp, or whitefish
1/2 cup sugar (or sugar water)
juice of one lemon (3 tablespoons) 1 onion, diced
1 onion, diced
2 tablespoons wine
1 teaspoon salt
lemon slices (optional)

1. Clean fish,
2. Place in 4 quart pot, cover with boiling water and simmer until tender (10-15 minutes).
3. Remove fish to deep platter or bowl.
4. Retain 1 cup liquid from fish.
5. Add remaining ingredients to liquid and simmer 10-15 minutes.
6. Pour sauce over fish, chill.
7. Serve cold, garnished with lemon slices.

Yield: serves 8

Read Chabad.org for more recipes...

Mocha Meringues
From ButterSugarFlour.com found on Smitten Kitchen

3 large egg whites

180g caster sugar
1 teaspoon potato flour
½ teaspoon white vinegar
½ teaspoon vanilla extract
2 tablespoons cocoa powder
3 teaspoons ground coffee
80g dark chocolate

1. Preheat the oven to 130°C. Line two baking trays with non-stick baking paper.
2. In a large bowl, whisk the egg whites until soft peaks form. While continuously whisking, add the sugar one tablespoon at a time until stiff and satiny shiny. Whisk in the vanilla, potato flour, white vinegar, cocoa powder and two teaspoons of the coffee until combined.
3. Using a piping bag and a 1cm plain nozzle, pipe 60 small blobs onto the prepared trays around 2.5cm in diameter and 4cm apart.
4. Bake for 25 minutes. Turn the oven off and with the door slightly ajar, allow the meringues to cool completely.
5. Melt the chocolate and the remaining coffee in a bowl set over saucepan of simmering water. Allow to cool, then use to sandwich the meringue bases together.

Yield: makes 30 and will keep for 2 days in an airtight container.

What are your favorite Passover dishes? Tell us in the comments.