Tag: passover

Matzah and Haroset

Matzah and Haroset

Matzah and Haroset
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Each year at Passover, we journey in our hearts from slavery to freedom, from sorrow to joy. Through foods steeped in meaning, we are compelled to experience that journey, just as our ancestors did over 3,000 years ago. Among the symbolic foods on our table are matzah and haroset.

This year, we served special handmade shmura matzos baked in Israel, certified to the highest kosher standards. (Thank you, Rich!) Shmura matzah—“watched” matzah—is carefully supervised from wheat harvest to baking to ensure it stays completely unleavened, making it the most authentic choice for Passover.

It is known as “the bread of affliction that our ancestors ate in the land of Egypt,” reminding us of a life shaped by hardship—plain, quickly made, and born of necessity. Yet that same flatbread takes on new meaning at the moment of liberation. As we prepared to leave Egypt, there was no time for dough to rise. What we baked in haste became the bread we carried into freedom, marking the urgency and immediacy of our departure. These two meanings—affliction and haste—are intertwined. Matzah is both the bread of our suffering and the bread of our redemption.

Matzah and Haroset

Haroset, another essential food on our Seder table, is a sweet, spiced fruit and nut mixture that carries its own story. Its coarse texture and reddish-brown color evoke the bricks and mortar we labored over as slaves, shaping and stacking them to build Pharaoh’s cities. Its sweetness reflects the joy we felt the moment Pharaoh finally freed us from slavery, following God’s sending of the tenth plague.

Here, I’m sharing my sister-in-law’s recipe, a cherished family favorite that brings both delicious flavor and tradition to the table. (Thank you, Kristy!)

Haroset Recipe
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Passover Recipes Collection

Passover Recipes Collection

Passover Recipes Collection

For nearly two decades, I’ve been sharing Passover recipes here on Taste With The Eyes—dishes that return to our table year after year, each one tied to memory, meaning, and tradition.

In this collection, you’ll find some of my most-loved recipes, from symbolic haroset and tender matzo ball soup to my much-requested brisket and more. These are the dishes that define our Seder—familiar, meaningful, and deeply rooted in the story we retell each spring.

The Passover Seder recounts our journey from slavery to freedom, a story that has been told for over 3,000 years. While the narrative remains unchanged, each year it resonates in new ways. Our menu, evolves gently—yet always honors tradition.

And yes… our tables are covered with frogs. A whimsical nod to the plagues, our Passover Frog Collection has become part of the celebration, adding a touch of personality and joy to the evening (you can read more about that here). 🐸

Passover Recipes Collection

Passover Recipes

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Matzo Ball Recipes Collection

Matzo Ball Recipes Collection

Matzo Ball Recipes Collection 🍲 🫓 🐓

Over the years, I’ve made hundreds of matzo balls—mostly traditional, but often with a twist. In this collection, you’ll find nine of my favorites: saffron, horseradish & chives, Mexican and Vietnamese variations, fancy fried matzo balls, a turkey-flavored version, and even one finished with edible flowers. Some are kosher for Passover, while others are variations meant for experimenting outside this holiday.

At the end of the post, I’m sharing my tips and secrets for making great matzo balls every time, whether you’re trying one of my recipes or your own family favorite.

Matzo Ball Recipes Collection

Matzo ball soup has become a familiar part of many Seder tables, even though it’s not required or mentioned in the Haggadah. For Ashkenazi Jews, it grew out of a simple idea: take matzo, the Passover staple, and turn it into something warm, tender, and satisfying. Dumplings made from matzo meal simmer in savory chicken broth, creating a dish that has become beloved over generations.

And beyond tradition, matzo ball soup is simply delicious. The broth is rich and flavorful, and the dumplings are light yet satisfying, soaking up every drop of goodness. Whether airy or a bit denser, it’s a dish that everyone enjoys as part of the Seder experience—while the story of Passover remains at the heart of the table. ❤️

Matzo Ball Recipes

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Matzo Ball Soup for Passover

Matzo Ball Soup

Matzo Ball Soup for Passover

Traditional matzo balls קניידלך (kneidlach) are comforting dumplings made from matzo meal, eggs, and fat.

Matzo מַצָּה (also spelled matzoh, matzah or matza) is unleavened bread that holds deep significance in Jewish culture during Passover פֶּסַח (Pesach). It is made simply from flour and water and is baked quickly to prevent any rising, resulting in a flat, crisp texture.

We eat matzo during Passover to commemorate the Exodus from Egypt, when our ancestors left in such haste that their bread didn’t have time to rise.

Manischewitz matzo ball mix is Kosher for Passover and my choice for the best tasting. It contains matzo meal, salt, monocalcium phosphate, baking soda, onion, black pepper, garlic, and celery seed.

Matzo meal is a ground form of matzo, used as a breadcrumb substitute or a flour alternative, especially during Passover.

Monocalcium phosphate is a leavening agent and food additive typically used in baked goods. It is a fast-acting acid that reacts with baking soda to produce carbon dioxide, which helps baked goods rise and become light and fluffy.

If you are looking for a recipe for the fluffiest, most delicious matzo balls in a beautiful clear tasty broth for Passover or anytime – you’ve come to the right place!

Matzo Ball Soup Recipe

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Smoked Salmon Matzah Brei

Smoked Salmon Matzah Brei

Smoked Salmon Matzah Brei

Fried Matzah and Eggs
Smoked Salmon, Capers, Scallions
Horseradish Creme Fraiche, Chives

Matzah brei is a traditional Jewish dish served during Passover. It consists of matzah (unleavened bread) that is softened briefly in water, then sautéed in butter and cooked with beaten eggs.

It seems that every Jewish family has their own way of making Matzah Brei, some with a greater ratio of matzah to egg, some lightly browned cooked in a frittata style, some in a french toast style served sweet with maple syrup or cinnamon sugar.

I go for a savory scrambled version. For a special Passover brunch treat, I add smoked salmon, capers, scallions, and a dollop of horseradish crème fraîche.

Matzah brei is pronounced “MAHT-suh bry.”  Brei rhymes with try. Try it!

Smoked Salmon Matzah Brei Recipe

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