Passover Recipes in a Leaven-Free Zone

Food is a very important part of the Passover celebration. Not only is the meal something special for everyone to look forward to, but all of the various elements that are sampled throughout the seder each have unique messages and symbolism. The Passover Trilogy Messianic Haggadah helps explain each of these significant items. To help those who are preparing the meal and the elements used in the seder, we have included a few special recipes to get you started.

Chicken Soup: For whatever ails you!

For richer flavor, double the amount of onions, carrots and celery
and add bouillon to taste.

4 lb. Chicken (cut in 8ths) 1/2 Parsnip (if desired)

4 Qt. Cold Water 1 Parsley Root (if desired)

1 Onion 1/2 Turnip (if desired)

3 Carrots 2 Sprigs Dill

2 Stalks Celery Salt & Pepper to taste

Scald chicken. Clean well. Place in water and bring to a boil. Skim.

Add remaining ingredients. Cover and simmer for 1.5 hours. Strain.

This recipe should yield 12 servings.

MATZO BALLS — recipe yields 8-10 matzo balls

2 Tbsp. Chicken Fat or Oil 1 Tsp. Salt

2 Eggs, lightly beaten 2 Tbsp. Water or Chicken Soup

1/2 Cup Matzo Meal

Combine chicken fat and eggs. Add matzo meal and salt and blend well.

Stir in the water, cover and chill for at least 20 minutes (or try the freezer).

Shape into plum size balls and drop them into hot water until done.

Then add to simmering chicken soup (see recipe above).

Simmer 30-40 minutes and serve in the soup.

KHAROSET or Charoses

A mixture of nuts, chopped apples, and cinnamon, moistened with wine.

It serves as a symbol of the mortar used by the Israelite slaves

to build the treasure cities for Pharaoh.

1 Apple Pared 1 Tsp. Honey or Sugar

1/2 Cup Crushed Walnuts 2 Tbsp. Red Wine

1/2 Tsp. Cinnamon

Coarsely grate an apple. Mix with remaining ingredients until mixture is smooth.

…Symbolic cement never tasted so good!

Passover Roll Playing

When you crave the look and feel of bread but without the leaven, you
will be thankful for this recipe for soft and chewy unleavened bread.

1 Cup Water 2 Cup Matzo Meal 1 Tsp. Salt

1/2 Cup Oil 1 Tsp. Sugar 4 Eggs

Combine matzo meal, salt & sugar. Bring oil & water to a boil.

Add to meal mixture. Beat in eggs one at a time.

Let mixture stand for 15 minutes. Oil hands; then shape rolls.

Place on a well-greased cookie sheet.

Bake at 400 degrees for 50-60 minutes, or until golden brown.

Yields: 1 dozen

Maybe these unleavened Passover rolls are what Leonardo DeVince had in mind
when he included loaves of bread in his famous painting of The Last Seder.