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Passover

How much do you know about Passover dietary customs? Take this quiz to find out, and share the results with your friends!

Enjoy a Family Seder at Temple Beth Tikvah in Orange County, California.

Tuesday, April 11, 2017 - 6:00pm

First Night Passover Seder at Temple Beth El Israel in Lucie, Florida.

Tuesday, April 11, 2017 - 6:00pm

Join us for our Family Friendly Second Night Seder conducted by Rabbi Robert Davis and Cantor Lisa Segal. Catering by Michael Meltzer. Reservations required by April 5th. For complete dining details and to register please visit us online or call Buffy at 305-538-7231.

Tuesday, April 11, 2017 - 6:00pm

Matzah Brie

By: 
Tina Wasserman

This recipe is featured in Tina Wasserman's newest book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.

This Passover recipe is quite easy to make with children. It is just difficult to describe! Everyone has their own family favorite. Even after looking at cookbooks from more than 100 years ago and many written in the 1930s, when European Jewish immigrants’ recipes were published, I find it hard to define matzah brie. Brie is German and means “wide.” My theory is that since the broken pieces of matzah bound together with egg create a wide or broad pancake, the dish got its name from that definition.

Some matzah brie is made without water, with dry sheets of matzah dipped in egg and then fried. Most recipes call for soaking, washing, or sprinkling the sheets of matzah with water before proceeding. Egg batter seasoned with salt and pepper and no sugar probably had its origins in Germany, Lithuania, or Russia. Those who sweetened their batter with sugar and spice probably have roots in Poland, Hungary, and other areas known in the past as Galicia. Almost everyone uses jam, cinnamon, and sugar, or syrup as a topping.

Here’s my basic recipe. (Can you tell that half of my ancestors came from Poland?)

Ingredients: 
2 sheets of plain matzah (egg matzah may be used, but it falls apart pretty fast)
1 egg
¼ cup milk
¼ teaspoon salt
1–2 teaspoons sugar, according to taste
¼ teaspoon vanilla
1 tablespoon unsalted butter
Directions: 
  1. Fill a 2-quart bowl with very warm tap water. Break each matzah into roughly 4 pieces and place in the bowl. Press down so that the water covers the matzah.
  2. Mix the egg, milk, salt, sugar, and vanilla in a 1-quart mixing bowl.
  3. Drain the matzah in a colander, and gently press down on the matzah to remove the water. Add the matzah to the egg mixture, and stir carefully with a fork so that egg coats all of the matzah.
  4. Heat an 8-inch nonstick frying pan for 10 seconds. Add the butter and swirl about in the pan until melted. Add the egg/matzah, and gently press to form one large pancake.
  5. Cook until the bottom is golden, and then turn it over with a wide metal spatula or turner. (See Tina’s Tidbits below for the best technique for this.) When the bottom is crisp, remove from the pan, cut into wedges, and serve with topping of your choice.

Tina's Tidbits: 
  • It is easiest to flip the half-cooked brie by using two spatulas or flipping the pancake over onto a plate and then sliding it back into the pan uncooked side down. This second method should NOT be attempted by anyone under the age of 10 and is best demonstrated by an adult.

Kitchen Conversations

  • What are your family matzah brie traditions? Does everyone agree on the recipe? Which version is your favorite?
  • Experiment with different ingredients. Could you make this with vegetables? What about other spices, or a sweet and savory combination by adding pepper with the sugar? Create your own unique recipe. Type it up and save it to start a new family tradition.

Israeli Charoset

By: 
Tina Wasserman

This recipe is an adaptation of the California-influenced Israeli charoset of the well-known kosher cooking instructor and cookbook author Judy Zeidler. This recipe truly tells a story since the ingredients are an amalgam of both Ashkenazic and Sephardic culinary traditions. Flavorful, intriguing, and a big hit at the seder.

Ingredients: 
2/3 cup pistachio nuts
2 apples (Gala or Empire), peeled, cored, and cut into chunks
15 pitted dates
2 bananas, peeled and cut into 1-inch pieces
1–2 tablespoons fresh lemon juice (depending on sweetness of fruits used)
Zest of 1/2 lemon
1/4 cup fresh orange juice
Zest of 1/2 orange
1 teaspoon cinnamon
1/4 cup sweet Concord grape Passover wine
4 tablespoons matzah meal
Directions: 
  1. Place the pistachio nuts in a processor work bowl and pulse on and off until the nuts are ground fine but not forming butter. 
  2. Add the apples and dates, and pulse until the fruits are fairly well chopped.
  3. Add the bananas, lemon juice and zest, orange juice and zest, and cinnamon, and pulse until the mixture is a coarse but combined mass.
  4. Remove the mixture to a glass bowl, and stir in the wine and matzah meal. Chill, covered, until serving time.
Tina's Tidbits: 
  • Here the banana is used, with its great ability to impart both sweetness and a dark brown color when the mixture oxidizes.

Temple Sinai welcomes you to a community seder.

Monday, April 10, 2017 - 6:15pm

All the blessings you need to know for your family Passover rituals.

Stephen Wise clergy will lead a musical seder on the second night of Passover unlike any other with good food and wine, engaging conversation, and activities for children

Tuesday, April 11, 2017 -
6:00pm to 9:00pm

A festive meal with Rabbi Meeka and Cantor Romalis, as they guide us through the Hagaddah.  We will share the classic tradition sof the Afikomen'hunt and songs.  A potluck Family Seder for All Generations!

Tuesday, April 11, 2017 - 6:00pm

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