Friday, October 07, 2022

When we sat down before Pesach to compare our menus, it was clear we have very different approaches to Pesach cooking. Rayzel and her family embrace the familiarity of traditional Pesach starch substitutes like matzoh lasagna and matzoh brei, while Chavie and her family look forward to lots of roasted vegetables, cold salads and dishes that are not specifically made with matzoh. Both our families look forward to these special Pesach foods.

What follows are some of Chavie’s family favorites, Pesach lasagna and a vegetable stew with mini-matzoh dumplings, lighter than the usual matzoh-based fare, but hearty enough for both of us!

Meat Lasagna

4 eggs

4 Tablespoons potato starch

½ cup water

¼ teaspoon salt

Oil for frying

2 lbs. chopped meat

1 small onion, minced

4 oz. fresh mushrooms sliced

1 jar marinara sauce

1) Make the crepes. Beat eggs. In a separate bowl , dissolve the starch in water, then add to eggs with salt. Heat oil in a small (8”) frying pan. Pour a ladle of batter into the pan, spreading to coat bottom evenly. When it sets, flip over and fry on second side for 1 minute. Repeat until all batter is used.

2) Saute onion and mushrooms, then add chopped meat. Cook until browned. Add ¾ jar marinara sauce.

3) In a greased 9 x 13 pan, spoon in sauce to cover the bottom of the pan. Cover with one layer of crepes. You may need to overlap them. Cover with a layer of meat, then another layer of crepes, and repeat, ending with a layer of crepes on top. Spread any remaining sauce over top.

4) Bake in 350 over for 45 minutes.

Vegetable Dumpling Stew

2 onions

2 carrots

2 red peppers

2 celery stalks

1 cup fresh mushrooms

1 can tomato paste

1 tablespoon sugar

1 teaspoon salt

1 cup water

Use your favorite recipe or matzoh ball mix, but make the balls super small!

Saute vegetables. Add tomato paste, sugar, salt and water to the pan, add mini-matzoh balls and simmer for ½ an hour.

By: Chavie Hagler and Rayzel Yaish

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