Spiced Honey Halloumi ‘Teiglach’
We have drawn inspiration for this sweet starter from a traditional Ashkenazi Jewish sweet treat served at Rosh Hashanah, Sukkot, Simchat Torah and Purim. True Teiglach are morsels of fried dough coated in a sticky-sweet syrup and piled together into mounds. Our recipe, however, swaps out the dough completely, pairing sweet, spiced honey syrup with mounds of salty, fried halloumi nuggets. Supremely easy to make, only 5 ingredients and incredibly moreish, these ‘teiglach’ are an ideal milky starter or crowd-pleasing snack for the High Holy Days.
Honey, Mushroom and Onion Sambousek
Sambousek are delicious little stuffed hand pies originating in the Levant, and traditionally made with either cheese or beef fillings. Easier to make than you might think, our Sambousek are great as a snack or as a crowd-pleasing starter. We’ve substituted the traditional fillings for a honey-sweetened onion and mushroom mixture which delivers a satisfying flavour punch and the perfect balance of sweet and savoury, pocketed inside a wafer-thin pastry crust. Delicious warm or cold with tehina or a fresh rocket salad dressed with oil and balsamic.
Corn Ribs
A celebration of the harvest, corn on the cob is a humble and often overlooked vegetable option. These corn ribs make a great side or main for vegan or vegetarian guests and are easy to pack full of flavour with a combination of herbs and spices.
Classic Chicken Soup
Often referred to as Jewish penicillin, there are few dishes more iconic in the Jewish repertoire than this Ashkenazic Friday Night staple, served with kneidlach (matzah balls) or lokshen (noodles). There are an infinite number of minor tweaks to this recipe from the addition of tomatoes and dill to arguments about clarity, but what we can all agree upon is that if your mum ever made chicken soup for you when you were sick then you will insist forevermore that hers is, was and always will be the best, and nobody will ever convince you otherwise. We’re okay with that, because our mums all made the best soup, too!
Root Vegetable Medley
This light, flavourful vegetable dish makes an excellent lunch as a side or as a salad, and is great served hot or cold. You can leave the feta out and use our Parev, Kosher for Passover Pesto to make the recipe vegan and Pesach-friendly.
Vegetable Frittata
This light, flavourful vegetable dish makes an excellent lunch as a side or as a salad, and is great served hot or cold. You can leave the feta out and use our Parev, Kosher for Passover Pesto to make the recipe vegan and Pesach-friendly.
Kosher for Passover Salad Dressings
If vinegar or mustard feature in your go-to salad dressings, then Pesach might pose a challenge for you! Although some wine and cider vinegars are available at Passover, they can be costly, and if you don’t live near a Kosher superstore, they may be hard to procure. But don’t panic – we’ve got you covered. Fresh citrus can provide much-needed acidity, vibrancy and even sweetness at a fraction of the cost. Below are some of our favourite KfP salad dressings.
Ratatouille
Originating in the French city of Nice in the late 19th century, ratatouille is a Provençal peasant dish of stewed vegetables – traditionally aubergine, courgette and pepper cooked in a tomato base with regional herbs. Although the earliest record of ratatouille dates back less than 150 years, there are a great many variations in cooking technique. According to the noted encyclopedia of gastronomy, Larousse Gastronomique, purists claim that each vegetable should be cooked separately and then combined, so that each retains its own flavour.
Roasted Vegetables with Pesto and Feta
This light, flavourful vegetable dish makes an excellent lunch as a side or as a salad, and is great served hot or cold. You can leave the feta out and use our Parev, Kosher for Passover Pesto to make the recipe vegan and Pesach-friendly.
