10 Passover Recipes to Wow Family and Friends (2024)

A sweet and tangy cookie with just five ingredients

“Every Passover, I host a seder where I make traditional Passover food with a twist,” says Pamela Stein, an enthusiastic home cook who shares her recipes on YouTube. “The dishes served also incorporate flavors of a particular location or type of cuisine. My family and friends don’t know the theme until they arrive and begin guessing what I’ve used as inspiration for my holiday cooking.”

Her recipe for lemon macaroons was inspired by her travels to Italy and French Polynesia.

“Combining the lemon of Italy with the coconut of Tahiti makes for a fresh take on the traditional almond macaroons,” she says. “Using sweetened coconut balances the tartness of the lemon flavor — a perfect combination for Passover when Jews remember the tartness of slavery and the sweetness of their liberation and freedom.”

Courtesy Pam Stein

LEMONMACAROONS

• 5 cups sweetened shredded coconut
  
• 4 egg whites
  
• ½ cup sugar
  
• 1 teaspoon lemon extract
  
• 1 tablespoon grated lemon zest
  

Instructions:

1. Preheat the oven to 325° F. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, mix the shredded coconut, egg whites, sugar, lemon extract and lemon zest.
3. Using a 2-tablespoon cookie scoop, scoop out mounds and place on parchment-lined baking sheets.
4. Bake for 20-25 minutes, or until the macaroons are slightly browned.
   
5. Allow cookies to cool on the baking sheets.
   
6. Store in an airtight container at room temperature for up to five days.
   

A modern twist on the ceremonial seder plate

A traditional seder plate serves as a centerpiece during the meal and is not meant to be eaten. This updated version is not only for eating but is delicious, says Lior Lev Sercarz, founder and owner of global spice brand La Boîte.

“We updated the symbolic seder plate out of respect and appreciation for gathering together to reflect on where we came from and how much we have to be thankful for,” Sercarz says.

It’s a collection of six recipes (each enough to serve four people) and instead of one plate, it’s meant to be served on individual plates with matzo at the middle. The amount can be multiplied as needed to fit your gathering, Sercarz says.

Courtesy La Boìte

AYALASPICEDCHICKENWINGS

• 1 tablespoon Ayala N.16 spice blend
  
• 1½ tablespoon extra-virgin olive oil
  
• 1½ tablespoon fresh lemon juice
  
• 1 tablespoon honey
  
• 1 pound chicken wings, separated into drumsticks and flats
  

Instructions:

1. In a mixing bowl, whisk the Ayala, olive oil, lemon juice and honey.
2. Add the chicken wings and toss to coat with the marinade. Cover with plastic wrap and refrigerate for one hour (or overnight).
3. Preheat the oven to 425° F. Line a rimmed baking sheet with aluminum foil. Spread the chicken wings on the prepared baking sheet and roast for 15 minutes, then turn over and roast for 15 minutes longer or until the wings are golden brown and cooked through.

DEVILEDEGGS

• 1 teaspoon dried mint
  
• 1 teaspoon sumac
  
• ¼ teaspoon peppercorns
  
• 5 boiled eggs
  
• 1 tablespoon tahini
  
• 2 tablespoon water
  
• 1 tablespoon chopped black olives
  
• Salt to taste
  

Instructions:

1. Finely grind together the mint, sumac and peppercorns to make a spice blend.
   
2. Peel and cut the hard-boiled eggs in half.
   
3. Remove the yolks and place them in a medium bowl. Set the whites on a cutting board.
   
4. Smash the yolks with a fork until crumbly and add the tahini, water, 1¼ teaspoons of the spice blend, and chopped olives. Mash and stir until smooth. Season to taste with salt.
   
5. Evenly divide the yolk mixture among the egg white cavities and sprinkle with any remaining spice blend.
   

CHAROSET

• 1 cup store-bought date puree
  
• 2 tablespoons ruby port wine
  
• 1 medium Granny Smith apple, peeled, cored, ¼-inch dice
  
• 2 tablespoons coarsely chopped, toasted and salted cashews
  
• 1½ teaspoon nigella seeds
  
• 1½ teaspoon sesame seeds
  
• 1½ teaspoon sherry vinegar
  
• ½ teaspoon sumac
  
• ½ teaspoon Aleppo chile
  
• ¼ teaspoon fine sea salt
  

Instructions:

1.Combine all ingredients using a spatula, then refrigerate until serving. It can be prepared up to 24 hours ahead of time.

BEETHORSERADISH

• 1 tablespoon amchoor
  
• 12-ounce package steamed, peeled beets, cut into quarters
  
• ¼ teaspoon fine sea salt
  
• 1 tablespoon sugar
  
• 1 cup prepared horseradish
  

Instructions:

1. Pulse the amchoor, beets, salt and sugar in a food processor until finely chopped.
   
2. Add the prepared horseradish and continue processing until a smooth, bright puree. Serve chilled.
   

CELERYPARSLEYSALAD

• 4 ribs celery, sliced thinly
  
• 2 tablespoon parsley leaves
  
• ½ teaspoon hazelnut oil or extra virgin olive oil
  
• ½ teaspoon cider vinegar
  

Instructions:

1. Toss the ingredients together to season.

DRESSEDROMAINE

• 8 leaves romaine lettuce, preferably the inner yellow hearts, cut into 2-inch pieces
  
• 1 tablespoon fresh lemon juice
  
• Pinch of fine sea salt
  

Instructions:

1.Toss the ingredients together to season.

For more Passover recipes from AARP,click here.