Spring is in the air and that means it is time to start preparing for Passover, which begins at sundown on 29 March. I am not going to be doing a lot of preparation this year, but I have gathered a few interesting recipes for you to consider for your own meal. First, here is a link to all of my Passover recipes from the last several years.
I have to say that I now feel the impact of Gourmet magazine’s demise. They always had a lovely Passover/Easter issue with lots of new ideas. Nevertheless, here are a few ideas I found for you:
Reminder: I eat kitniyot, so don’t be surprised by the rice and legume recipes.
Hallaq (Persian Haroset)
Kubat Halab (Kubbeh made with ground rice)
Leg of Lamb stuffed with Haroset
Slow-Braised Short Ribs with Spinach
Fudgy Chocolate-Walnut Cookies
Almond Cake with Cardamom and Pistachio
Wishing Mr/s BT and your families a Chag Pesach Sameach !! Recipes look mouth watering. I am also Sepharadi for Pesach (feel it in the genes too despite SA Lithuanian ancestry) and kitniyot de rigueur for
Pesach 😉
BTW how was the last israel food bloggers convention yesterday. You are growing from strength to strength.
Brachot to you and all your readers/fans local + worldwide
Dov + fam