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