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The easy way out of Passover

Making matzah balls unites a modern Jewish family, says Phyllis Feldman

Good Shabbos, Shabbat Shalom! Passover is here, but don’t panic. The Easy-Way-Out-of-Passover Cookbook by Mindy Ginsberg (Gefen Publishing House) features a collection of more than 100 recipes, featuring easy and delicious dishes to enhance your Passover menu. Whether you are preparing an elaborate feast or a simple brunch, The Easy-Way-Out-of-Passover Cookbook contains kitnyot-free recipes that the whole family will enjoy. Complete with suggested menus that will guide you through the holiday, you’ll find:


  • Appetizing Passover classics plus contemporary dishes include Chicken Soup, Matzo Balls (Kneidlach), Sweet and Sour Meatballs, and Chicken and Potato Bake, Vegetable Pancakes, Marinated Baked Trout, Apple Cake, Strawberry Whip, Chocolate Chip Squares
  • Do-it-yourself recipes for staples that are sometimes hard to find on Passover (Mayonnaise, Tomato Sauce)
  • Creative fresh cuisine to delight the palate, using easy-to-find ingredients


Cookbook author Mindy Ginsberg is passionate about cooking. Based in Tel Aviv and New York, Mindy has had two previous cookbooks published in Israel. She presents a collection of delicious and proven Passover recipes, accumulated over a lifetime.


Ginsberg shares: “Prepare the basics: tomato sauce, borscht, applesauce, muffins, brownies, and mayonnaise. Before I started making my own mayonnaise, I thought the idea was crazy, but it only takes a minute, and it’s much more delicious than bought. Try it!”


She continues: “All-year-round recipes can be adapted for Passover by using matzo meal in recipes that call for thickenings such as breadcrumbs, wheat germ, oatmeal or cornflake crumbs…If you don’t have one or two of the minor ingredients, don’t worry. Remember, salt and pepper give the taste, the other spices give flavor. Vegetables are very versatile. Add or subtract vegetables and create your own recipe.”


When it comes to menu planning, Mindy advises: “It isn’t necessary to offer a multicourse meal every night. Just make enough of whatever your cooking.” She includes helpful Passover menus, including the Seder as well as what to serve for breakfasts, lunches and dinners.


The Easy-Way-Out-of-Passover Cookbook is a practical, affordable cookbook that will be a well-used resource for years to come. This is a very handy book: it is spiral-bound on top, narrow (5 x 8 inches), and it stands up for ease of use. For more information, visit https://www.gefenpublishing.com/product.asp?productid=1208




6 matzos

2 Tbsp oil

2 onions, diced

2 tsp paprika

1/2 lb (250 g) mushrooms, sliced

4 eggs, slightly beaten

2 carrots, peeled, and grated

1 cooking apple, grated

2 Tbsp ground walnuts

1/4 cup orange juice

1 Tbsp sugar

1 tsp salt

1/4 tsp pepper

1/2 tsp ground ginger


  1. Preheat oven to 350ºF (180ºC).
  2. Soak matzos in warm water for about 10 minutes. Drain and squeeze out water.
  3. Place in large bowl.
  4. In saucepan, heat oil and sauté onions for about 10 minutes, stirring occasionally. Add paprika a few minutes into the sautéing.
  5. Add mushrooms and continue sautéing for another 10 minutes, stirring occasionally.
  6. Add onion-mushroom mixture to matzos together with eggs, carrots, apple, walnuts, orange juice, sugar, and seasoning.
  7. Place in flat, greased baking pan and bake uncovered for about 45 minutes.



Time Ratio: 12 lb (5 kg) = 2 hours; 16 lb (7 kg) = 2 1/2 hours

1 whole turkey

A little olive oil

6 cloves garlic, minced

1 tsp pepper

2 Tbsp paprika

1/4 cup each of peach and apricot jam

A little wine vinegar

(The above measurements are for a small turkey.)

2 Tbsp oil

1 cup dry or semi-dry white wine


  1. Preheat oven to 450ºF (250ºC).
  2. In small bowl, combine oil, garlic, pepper, paprika, jams and wine vinegar and smear all over turkey. (Use enough wine vinegar to attain the desired consistency.)
  3. Grease roasting pan with 2 Tbsp oil and put rack inside. Lay turkey on its side on rack and place in oven.
  4. After 1/2 hour, pour wine over turkey.
  5. Continue roasting and baste every 20 minutes. (If basting liquid dries up, add a little boiled water).
  6. After 1 1/4 hours, turn turkey to other side.
  7. Roast until done. Make sure not to let the breast dry out.
  8. When done, remove from oven, cover with tinfoil and leave for 1/2 hour. If bottom is pinkish, broil for a few minutes.



2 lb (1 kg) chicken breast, skinned and boned

2 lb (1 kg) chopped red meat or 1 lb (1/2 kg) chopped turkey and 1 lb (1/2 kg)

chopped chicken

5 cloves garlic, crushed

2 onions, chopped

1/4 cup chopped parsley

2 scallions, chopped

2 eggs, beaten

About 1/4 cup matzo meal

3 Tbsp ketchup

1 tsp pepper



3 Tbsp oil

3 cloves garlic, crushed

2 onions, diced

1/2 lb (250 g) mushrooms, sliced

1/4 tsp salt

1/4 tsp pepper

1/2 tsp paprika



1/2 cup orange juice

1/2 cup dry red wine

1/4 cup apricot jam

1/4 tsp pepper

1 tsp paprika


  1. Preheat oven to 350ºF (180ºC).
  2. Chicken Breasts: Slit and pound chicken breasts to make them thin. Set aside.
  3. Chopped Meat: Place chopped meat in a large bowl. Add garlic, onion, parsley, scallions, eggs, matzo meal, pepper and ketchup and mix together. (Turkey-chicken combo needs a little more matzo meal than red meat to attain firmness.)
  4. Topping: In large frying pan, heat oil and sauté garlic and onion for 10 minutes, stirring occasionally. Add mushrooms and seasoning and continue sautéing for 10 minutes, stirring occasionally. Set aside.
  5. Line a large baking pan (big enough so that there’s room on top even after the sauce is added). If necessary, use 2 pans.
  6. Cover bottom of pan with half the amount of chicken breasts. Spread chopped meat on top. Arrange rest of chicken breasts on top and cover with topping.
  7. Sauce: Process all sauce ingredients in food processor. Place in pitcher with a spout. Set aside.
  8. Bake sandwich, uncovered, for 15 minutes. Pour sauce over sandwich, cover, and continue baking for about 15 minutes more. Baste again Allow time for settling.




Time Ratio: Measure width at widest point

1 inch = 5 minutes (For whole salmon: 1 inch = 10 minutes)


About 2 lb (1 kg) salmon fillet (increase oven time for bigger fish)

5 cloves garlic, minced

1/4 cup chopped dill

1/2 tsp salt

1/8 tsp pepper

1 Tbsp lemon juice

1 Tbsp olive oil

2 Tbsp + 1/2 cup dry or semi-dry white wine

1/4 cup almonds, blanched and slivered (below)


  1. Preheat oven to 425F (225C).
  2. Place salmon in suitable pan.
  3. Make paste out of garlic, dill, salt, pepper, oil and 2 Tbsp wine

and smear top of salmon. Pour 1/2 cup wine around salmon.

  1. To Poach: Cover fish completely with tin foil. Poach for about

20 minutes. Remove from oven and leave covered for about 15


  1. To Bake: Bake uncovered for about 20 minutes.
  2. To Serve: Serve warm or room temperature. Sprinkle with almonds.


Variation: Smear olive oil over salmon and sprinkle with coarse salt. Bake uncovered for about 20 minutes.


To Blanch Almonds: In a small pot, boil enough water to immerse all the almonds. Throw in the almonds, boil for two minutes over medium-low flame, drain and rinse under cold water. Squeeze between fingers (or slit with knife if completely closed) and remove skin. Discard skins. Blot on paper towel to dry out.


Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of twelve cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website at www.gourmania.com or email her at [email protected]

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Norene Gilletz is the leading author of kosher cookbooks in Canada. She is a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, cookbook editor and now a podcaster. Norene lives in Toronto and her motto is “Food that’s good for you should taste good!” For more information, visit her website at gourmania.com..