Updated Passover classics


Manischewitz truly is a Jewish mom’s best friend (and I’m not talking about the wine). They’ve updated classic Passover recipes to meet modern palates and nutritional standards (goodbye schmaltz, hello olive oil). Here are a few to get you in the Passover mood, but check out manischewitz.com for more!

Mamouras or Matzo Tomato Lasagna, modernized by Sarah Lasry

1/2 onion, diced
Extra virgin olive oil
3 tomatoes sliced into thin rounds
8-12 Manischewitz® Matzos
2 1/2 cups shredded cheese (mix mozzarella and cheddar) or Haskeval Greek cheese
Fresh basil for garnish

Preheat oven to 350 degrees F.
In small skillet, saute the onions in a little olive oil until lightly browned. Add the tomatoes and saute until thoroughly combined with onions. Remove from flame and set aside. Bring a pot of salted water to a boil. Using a slotted spatula, place one matzah into boiling water for one minute or until soft. Remove, briefly drain and transfer into a greased 9 x 13 pan. Repeat with second matzah and overlap matzahs until bottom of pan is covered. Drizzle a little olive oil over matzah. Layer some of the tomato and onion mixture over matzah, spreading evenly. Sprinkle the cheese mixture over tomatoes. Repeat process over again from the beginning until you have created matzah lasagna with 4-6 layers, ending with the cheese layer.
Place in oven until cheese has melted, about 8-10 minutes. Let cool slightly before serving. Garnish with fresh basil.


Stuffed Portobello with Chicken Shitake Pilaf and Button Mushroom Sauce, modernized by Sarah Lasry

For Pilaf:
2 tablespoons extra virgin olive oil
1 small onion, diced
1/4 cup fresh parsley
1 cup shitake mushrooms, diced
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 pound chopped chicken
1 cup Manischewitz® Matzo Farfel
2 eggs, beaten
3/4 cup Manischewitz® Chicken Broth
Additional salt and pepper to taste

For button mushroom sauce:
2 tablespoons olive oil
1 small onion, chopped
2 cups button mushrooms, sliced
1 cup nondairy whipped topping
1/4 cup dry white wine
2 heaping tablespoons Manischewitz® Potato Starch
Salt and pepper to taste

Preheat oven to 400 degrees F.
To make the Pilaf: In a large pan on medium-low heat, cook the olive oil and the onion for about 3 minutes until the onions have started to wilt. Add the fresh parsley and shitake mushrooms and continue to saute for another 3-4 minutes. Add salt and pepper and mix well with wooden spoon, scraping the bottom of the saute pan. Add the chopped chicken to mushroom mixture, mixing well.
When the chopped chicken starts turning white, add the matzah farfel. Mix well. Add the egg and mix until the egg disappears in mixture. Add the chicken stock. Raise flame to medium high. Let chicken and mushroom mixture simmer for about 10-15 minutes until liquid evaporates. Set aside to cool off.
On a cookie sheet or roasting pan spread a thin layer of olive oil to coat the bottom of the pan. Lay your portobellos top down onto the sheet. Sprinkle a little salt and pepper and roast in the oven for about 15 minutes. Mushrooms will shrink slightly. Remove from oven and let cool slightly.
To make Button Mushroom Sauce: Saute the olive oil and onions together in a pan over medium-high heat. When the onions start to wilt, add the mushrooms and mix well with wooden spoon. Saute for about 5 minutes. Add the whip topping and wine to the mixture and bring to a boil. When sauce starts to boil, lower the flame and add the potato starch. Mix constantly until mixture thickens about 2-3 minutes.
To stuff the mushrooms, add heaping spoonfuls of pilaf mixture into the bottom side of portobello mushroom. Pour sauce over and serve warm.

Encrusted Lamb Chops with Apple Pear Chutney

5-6 Lamb Chops
1/4 cup pancake syrup
1 cup Manischewitz® Italian Herb Coating Crumbs

For Chutney:
1/2 cup chopped walnuts, lightly toasted
2 Granny Smith apples, cut into small chunks (peeled)
2 large pears, cut into small chunks (peeled)
1/2 cup golden raisins
5 tablespoons Manischewitz® Premium Grape Juice or Sweet Wine
4 tablespoons Manischewitz® Golden Honey
1 teaspoon grated orange peel
3/4 teaspoon cinnamon
1 tablespoon extra virgin olive oil to grease roasting pan

Heat oven to 350 degrees F.
Using a brush, spread a thin layer of pancake syrup on the top of your lamb chops. Then either spoon on or dredge one side of your lamb chops in the Manischewitz® Italian Herb Coating Crumbs.
Shake off the excess and place into a greased roasting pan, crumb side up.
Bake in oven for 35-40 minutes.
While lamb is cooking, combine all ingredients for chutney and mix well. (Can be made one day in advance). Chill and serve cold, or at room temperature with lamb chops.


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