6 flavor-packed recipes for Passover

Year-round, I read recipes with a Passover view. Eight days of meals that don’t contain wheat, barley, oats, rye, or rye is a challenge. Even the Ashkenazi (Eastern European Jew) restriction on legumes, corn and rice can’t be overcome – although admittedly, I choose to follow the Sephardi (Western Jew) tradition Spain) and Mizrachi (Middle East), where legumes and beans are allowed.

Some of the most successful Passover dishes I have served were not necessarily developed for Passover but inherently do not contain prohibited foods. I especially like the focus on international ingredients and flavors that reflect the broader popularity of Jewish cuisine. These recipes fall into that category and tap into Sephardic and Judeo-Arab culinary traditions.

Inspired by spicy Middle Eastern lamb shawarma and Italian wedding soup, cookbook author Lindsay Maitland Hunt’s Spicy Lamb Meatball and Escarole Soup brings together the flavors and textures of both. Any green color of leaves can be substituted for drained water.

Ben Mims’ recipe for spicy tamarind mutton is featured with the flavor of Indian tamarind chutney. Brown sugar and raisins add sweetness to the fruit sauce while spices and chili peppers deepen the umami of the slow, low-rise meat.

Chef Todd Aarons rubs lamb’s shoulders with aromatic spices like cumin, pepper, and nutmeg before mixing with diced molasses and baking in the oven for a long, slow braise. The result is Pomegranate Braised Lamb that is juicy, full of flavor.

Cookbook author Joan Nathan was inspired to develop Chilaquiles, Mexico “Matzo” Brei as an homage to Los Angeles’ multicultural background. Trade matzo for tortillas and suddenly you have a Mexican-flavored Passover dish.

To make Sephardi Chicken Soup with Herb-Flecked Kneidelach, cookbook author Faye Levy added Yemenite zehug (a garlic-loving chili pepper, also spelled zhug or, at Trader Joe’s, zhoug) to Ashkenazi chicken soup. classic. Roll matzo with herbs that help them taste rich with a rich, spiced broth. When serving, keep the zehug aside and let the guest add as much (or as little) as you like.

Persian Chicken Soup With Chicken Dumplings has aromas of Persian lemon and cardamom as well as other Middle Eastern flavors. Chef Todd Aarons binds the dumplings with matzo dough, but they have a different texture and flavor than the soft, delicate Ashkenazi matzo dough dumplings. They are stuffed with cardamom and then boiled in a salty broth.

The roast – marinated in olive oil, drizzled with a tangy spice blend of cumin and all, mint and nutmeg – is mixed liberally with pomegranate molasses before braising for two hours.

Time2 hours 35 minutes

yieldsServes 6 to 8

This “matzo” brei in Chilaquiles, Mexico was inspired by a phone conversation with Jonathan Gold.

Time35 minutes

yieldsServer 4

A simple soup flavored with lamb meatballs, greens and beans in this gut-healthy side dish.

Time50 minutes

yieldsServes 4 to 6

Tamarind tarts, spicy fresh chili and loads of rich spices add seasoning to match the rich flavor of lamb thighs.

Time3:30 p.m., mostly unattended

yieldsServes 4 to 6

Rich stock dishes are combined with dried Persian lemon, nutmeg, five spice and cinnamon; dumplings, also made with matzo dough, are sprinkled with a generous amount of cardamom.

Time2 hours 20 minutes

yieldsServe 12

Chicken broth with herb-coated matzo balls is a hallmark of Ashkenazic cooking. Zehug, a zesty chili garlic, is a distinctive ingredient of Yemenite (Sephardic) cuisine.

Time3 hours 30 minutes

yieldsServes 6 to 8

https://www.latimes.com/recipe/list/6-flavor-packed-recipes-for-passover 6 flavor-packed recipes for Passover

Russell Falcon

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