18 Delicious Passover Recipes for a Memorable Holiday

Passover is a time for gathering, storytelling, and of course, incredible food! Whether you’re hosting a big Seder or keeping meals simple, we’ve rounded up 18 delicious recipes—from crispy matzo ball soup to melt-in-your-mouth brisket—that’ll make your holiday unforgettable. Get ready to savor every bite and create new traditions with these crowd-pleasing dishes. Let’s cook up something special!

Classic Matzo Ball Soup

Nothing soothes the soul like a bowl of fluffy matzo balls swimming in golden chicken broth—this timeless recipe is comfort in every bite.

Ingredients:

• 4 large eggs
• 1/4 cup schmaltz (chicken fat) or vegetable oil
• 1 cup matzo meal
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh dill (plus extra for garnish)
• 8 cups chicken broth (homemade or store-bought)
• 2 medium carrots, thinly sliced
• 2 celery stalks, thinly sliced

Instructions:

1. In a large bowl, whisk together the eggs and schmaltz (or oil) until smooth. Stir in the matzo meal, salt, black pepper, and dill until combined. Cover and refrigerate for 30 minutes.
2. Meanwhile, bring the chicken broth to a simmer in a large pot over medium heat. Add the carrots and celery, then simmer for 10 minutes until tender.
3. With wet hands, gently roll the chilled matzo mixture into 1-inch balls (don’t overwork them—they should be light!). Drop them into the simmering broth, cover, and cook for 20 minutes (no peeking!).
4. Ladle the soup into bowls, garnish with extra dill, and serve hot.

The magic? Those airy matzo balls soak up just enough broth to stay tender while keeping their delicate texture.

Tip: For extra-fluffy matzo balls, avoid stirring the dough too much—gentle handling is key!

Passover Brisket with Caramelized Onions

This melt-in-your-mouth brisket, slow-cooked with sweet caramelized onions, is a Passover showstopper that’ll have everyone asking for seconds.

Ingredients:

• 1 (4–5 lb) beef brisket, trimmed
• 2 tbsp olive oil
• 4 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 325°F. Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add brisket and sear for 5 minutes per side until deeply browned. Transfer to a plate.
2. In the same pot, add onions and cook for 15 minutes, stirring occasionally, until golden and softened. Stir in 3 cloves garlic and cook for 1 minute until fragrant.
3. Pour in 1 cup beef broth, scraping up any browned bits. Stir in 1/4 cup brown sugar, 2 tbsp apple cider vinegar, 1 tbsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Return brisket to the pot, spooning onions over the top.
4. Cover and bake for 3.5–4 hours until the meat shreds easily with a fork. Let rest for 15 minutes before slicing against the grain.

The magic here? The onions break down into a rich, jammy glaze that clings to every tender slice—no gravy needed.

Tip: For even deeper flavor, make this a day ahead and reheat gently before serving.

Charoset with Apples and Walnuts

This sweet, spiced Charoset with Apples and Walnuts is a Passover staple with a comforting crunch—perfect for spreading on matzo or enjoying by the spoonful.

• 2 medium apples (Honeycrisp or Fuji), peeled and finely diced
• 1 cup walnuts, toasted and roughly chopped
• 1/4 cup sweet red wine (like Manischewitz)
• 2 tbsp honey
• 1 tsp ground cinnamon
• Pinch of salt

1. In a dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring often, until fragrant. Let cool slightly, then chop.
2. In a bowl, combine the diced apples, chopped walnuts, 1/4 cup sweet red wine, 2 tbsp honey, 1 tsp cinnamon, and a pinch of salt. Stir well.
3. Let the mixture sit for 15 minutes to soften the apples and meld the flavors. Stir again before serving.

The contrast of crisp apples, toasty walnuts, and warm cinnamon makes this charoset feel like a hug in every bite. Tip: For a deeper flavor, make it a day ahead—the wine infuses beautifully overnight!

Gefilte Fish with Horseradish

This classic Jewish dish is a Passover staple, but its delicate fish patties and zesty horseradish make it a year-round treat.

Ingredients:

• 1 lb whitefish fillets, ground
• 1 lb pike fillets, ground
• 1 large onion, finely grated
• 2 large eggs
• 1/4 cup matzo meal
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp sugar
• 4 cups fish or vegetable broth
• 1/2 cup prepared horseradish (for serving)

Instructions:

1. In a large bowl, combine ground whitefish, pike, grated onion, eggs, matzo meal, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp sugar. Mix gently but thoroughly until uniform.
2. With wet hands, shape the mixture into 12 oval patties (about 2 inches long).
3. In a wide pot, bring 4 cups broth to a simmer over medium heat. Gently lower patties into the broth in a single layer.
4. Cover and simmer on low for 1 hour, turning patties carefully halfway through. The gefilte fish is done when firm and opaque throughout.
5. Let cool in broth for 30 minutes, then transfer to a serving platter. Chill for at least 2 hours before serving with 1/2 cup horseradish on the side.

The magic here is in the contrast—the mild, slightly sweet fish pairs perfectly with the fiery kick of fresh horseradish.

Tip: For extra flavor, add sliced carrots and celery to the simmering broth—just strain them out before chilling.

Roasted Garlic and Herb Chicken

This juicy, flavor-packed chicken is a weeknight hero—garlicky, herby, and golden with minimal fuss.

Ingredients

• 1 whole chicken (3–4 lbs), patted dry
• 1 head garlic, cloves peeled and smashed
• 3 tbsp unsalted butter, softened
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 lemon, halved

Instructions

1. Preheat oven to 425°F. In a small bowl, mix 3 tbsp butter, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and ½ tsp pepper.
2. Gently loosen the chicken skin over the breasts and thighs. Rub half the herb butter under the skin, then spread the rest all over the outside.
3. Stuff the cavity with smashed garlic cloves and lemon halves. Tie legs together with kitchen twine.
4. Roast on a rack in a pan for 50–60 minutes, until the internal temperature reaches 165°F and the skin is crispy. Let rest 10 minutes before carving.

The garlic mellows into a sweet paste while roasting—spread it on the chicken or crusty bread for a chef’s kiss moment.

Tip: For extra-crispy skin, pat the chicken dry again right before seasoning.

Matzo Lasagna with Spinach and Ricotta

This twist on lasagna swaps noodles for matzo, creating a comforting, crispy-edged dish packed with creamy ricotta and fresh spinach.

Ingredients

• 6 sheets matzo
• 2 cups whole-milk ricotta
• 1 large egg
• 10 oz frozen spinach, thawed and squeezed dry
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Brush a 9×13-inch baking dish with 1 tbsp olive oil.
2. In a bowl, mix 2 cups ricotta, 1 egg, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in spinach until combined.
3. Spread 1/2 cup marinara in the dish. Layer 2 matzo sheets, half the ricotta mixture, and 1/2 cup mozzarella. Repeat layers, ending with matzo.
4. Top with remaining 1 cup marinara, 1/2 cup mozzarella, and 1/4 cup Parmesan. Cover with foil and bake 25 minutes. Uncover and bake 10 more minutes until bubbly.

The matzo soaks up the sauce just like pasta but adds a satisfying crunch at the edges—perfect for Passover or anytime you want a fuss-free bake.

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the ricotta mixture.

Passover Chocolate Cake

This rich, fudgy chocolate cake is a Passover miracle—no flour needed, but all the decadence you crave. It’s so good, you’ll want to make it year-round!

Ingredients

• 1 cup semisweet chocolate chips
• ½ cup unsalted butter or coconut oil (for dairy-free)
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup unsweetened cocoa powder
• ¼ tsp salt
• 1 tsp vanilla extract
• Powdered sugar (for dusting, optional)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Melt 1 cup chocolate chips and ½ cup butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk ¾ cup sugar, 3 eggs, and 1 tsp vanilla in a large bowl until pale and slightly thickened, about 2 minutes.
4. Gently fold the melted chocolate mixture into the egg mixture. Sift in ½ cup cocoa powder and ¼ tsp salt, folding just until combined (don’t overmix).
5. Pour batter into the prepared pan and bake for 25–30 minutes, until the edges are set but the center still has a slight wobble.
6. Cool completely in the pan, then dust with powdered sugar if desired.

The secret? Underbaking it slightly for an ultra-moist, almost brownie-like texture. Serve with berries for a bright contrast!

Tip: For extra depth, swap 1 tbsp of the cocoa powder with instant espresso powder.

Potato Kugel with Crispy Edges

This classic Jewish comfort dish delivers a golden, crispy crust with a tender, savory center—perfect for Sunday brunch or a holiday side.

Ingredients:

• 2 lbs russet potatoes, peeled
• 1 large yellow onion
• 3 large eggs
• 1/4 cup avocado oil (plus extra for greasing)
• 1/3 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 400°F. Generously grease a 9×13-inch baking dish with avocado oil.
2. Grate the potatoes and onion on the large holes of a box grater. Squeeze handfuls of the mixture tightly over the sink to remove excess liquid.
3. In a large bowl, whisk together the eggs, 1/4 cup avocado oil, flour, 1 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder. Fold in the grated potatoes and onion until fully coated.
4. Spread the mixture evenly into the prepared dish. Bake for 50–55 minutes until deeply golden and crisp at the edges.

The magic here? Letting the kugel rest for 10 minutes before slicing—this ensures those crispy edges hold their crunch while the center stays lush.

Tip: For extra texture, broil for 2–3 minutes at the end, watching closely to avoid burning.

Braised Short Ribs with Red Wine

These melt-in-your-mouth short ribs are slow-cooked in a rich red wine sauce—perfect for impressing guests or treating yourself to a cozy night in.

Ingredients

• 4 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, chopped into 1-inch pieces
• 4 garlic cloves, minced
• 2 cups dry red wine (like Cabernet Sauvignon)
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Preheat oven to 325°F. Pat short ribs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned on all sides, about 4 minutes per side. Transfer to a plate.
3. In the same pot, sauté onion and carrots for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Stir in 2 tbsp tomato paste, 1 tbsp brown sugar, and 1 tsp dried thyme, then pour in 2 cups red wine. Simmer for 3 minutes to reduce slightly.
5. Add 2 cups beef broth, 2 bay leaves, and return short ribs to the pot (submerge them partially). Cover and braise in the oven for 3 hours until meat falls off the bone.
6. Skim excess fat from the sauce, discard bay leaves, and serve over mashed potatoes or polenta.

The red wine reduces into a glossy, velvety sauce that clings to every bite—no fancy reductions needed!

Tip: For extra depth, swap 1/2 cup broth for balsamic vinegar.

Passover Popovers with Chives

These Passover popovers are light, airy, and packed with fresh chive flavor—perfect for your holiday table or a springtime brunch.

• 1 cup matzo meal
• 1 cup water
• 4 large eggs
• 1/4 cup vegetable oil
• 1/2 tsp salt
• 2 tbsp finely chopped fresh chives

1. Preheat oven to 375°F. Grease a popover pan or muffin tin well.
2. In a small saucepan, bring 1 cup water and 1/4 cup vegetable oil to a boil. Remove from heat and stir in 1 cup matzo meal and 1/2 tsp salt until a dough forms. Let cool for 5 minutes.
3. Beat in 4 large eggs, one at a time, until fully incorporated. Fold in 2 tbsp chopped chives.
4. Divide batter evenly among prepared cups, filling each halfway. Bake for 35-40 minutes until puffed and deep golden brown. Do not open the oven during baking!

The steam trapped inside creates an impressively tall, hollow center—ideal for stuffing with herb butter or smoked salmon. For extra crispness, prick popovers with a knife immediately after baking to release steam.

Tip: Room-temperature eggs incorporate more easily for a smoother batter.

Moroccan-Style Roasted Carrots

These Moroccan-Style Roasted Carrots are a vibrant side dish with warm spices and a touch of honey—perfect for adding a little global flair to your weeknight dinner.

• 1 lb carrots, peeled and cut into 3-inch sticks
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp chopped fresh cilantro (for garnish)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss carrots with 2 tbsp olive oil, 1 tbsp honey, 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp smoked paprika, and 1/4 tsp salt until evenly coated.
3. Spread carrots in a single layer on the baking sheet. Roast for 25 minutes, flipping halfway, until tender and caramelized at the edges.
4. Transfer to a serving dish and sprinkle with 2 tbsp chopped cilantro.

The blend of smoky paprika and sweet cinnamon gives these carrots a cozy depth, while the honey glaze adds just the right amount of sticky-sweet shine.

Tip: For extra crunch, sprinkle with toasted almonds or pistachios before serving.

Flourless Chocolate Almond Cookies

These rich, fudgy cookies are gluten-free but don’t skimp on decadence—thanks to almond butter and dark chocolate chunks for a chewy, melt-in-your-mouth bite.

Ingredients:

• 1 cup creamy almond butter (unsweetened)
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup chopped dark chocolate (or chocolate chips)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup almond butter, 1/2 cup brown sugar, 1 egg, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until smooth.
3. Fold in 1/2 cup chopped dark chocolate.
4. Scoop dough into 1-tbsp balls, spacing them 2 inches apart on the sheet. Flatten slightly with a fork.
5. Bake for 10–12 minutes until edges are set (centers will look soft—they firm up as they cool).

The magic here? Almond butter keeps them irresistibly moist while the dark chocolate adds pockets of gooey richness. No one will guess they’re flourless!

Tip: For extra crunch, swap the chocolate for toasted chopped almonds.

Passover Granola with Dried Fruit

This crunchy, naturally sweetened granola is perfect for Passover mornings—packed with nuts, coconut, and chewy dried fruit for a satisfying bite.

Ingredients:

• 2 cups matzo farfel
• 1 cup sliced almonds
• 1 cup unsweetened shredded coconut
• 1/2 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup chopped dried apricots
• 1/2 cup raisins

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, toss matzo farfel, almonds, and shredded coconut.
3. In a small bowl, whisk honey, melted coconut oil, cinnamon, and salt. Pour over dry ingredients and stir until evenly coated.
4. Spread mixture on the baking sheet and bake for 20 minutes, stirring halfway, until golden brown.
5. Let cool completely, then mix in dried apricots and raisins.

The honey and coconut oil create a delicate crispness without overpowering the toasted nuts and fruit—ideal for a holiday breakfast that still feels special.

Tip: Store in an airtight container for up to a week (if it lasts that long!).

Herb-Crusted Salmon with Lemon

This herb-crusted salmon is bright, flavorful, and ready in under 30 minutes—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 1/4 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 lemon, sliced into rounds (for serving)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix the panko, parsley, dill, lemon zest, garlic powder, salt, and pepper.
3. Brush salmon fillets evenly with Dijon mustard, then press the herb-panko mixture onto the top of each fillet.
4. Drizzle with olive oil and bake for 12–15 minutes, until the crust is golden and the salmon flakes easily with a fork.
5. Serve with fresh lemon rounds for squeezing over the top.

The crispy herb crust locks in moisture while adding a pop of freshness—no flipping or fussing required!

Tip: For extra crunch, toast the panko in a dry skillet over medium heat for 2 minutes before mixing with the herbs.

Sweet Potato and Apple Tzimmes

This cozy, slightly sweet tzimmes is a hug in a dish—caramelized apples, tender sweet potatoes, and warm spices make it a standout side or even a light vegetarian main.

Ingredients

• 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch chunks
• 2 crisp apples (like Honeycrisp), cored and cut into ½-inch slices
• 3 tbsp unsalted butter, melted
• 2 tbsp honey
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• ¼ cup orange juice

Instructions

1. Preheat oven to 375°F. In a large bowl, toss sweet potatoes and apples with melted butter, honey, cinnamon, ginger, and salt until evenly coated.
2. Transfer to a 9×13-inch baking dish and pour orange juice over the top. Cover tightly with foil.
3. Bake for 40 minutes, then remove foil and bake another 15–20 minutes until the sweet potatoes are fork-tender and the edges are caramelized.

The magic here? The orange juice reduces into a glossy glaze that ties all the warm spices together. Serve it with a sprinkle of flaky salt for contrast.

Tip: For extra depth, add a pinch of black pepper with the spices—it subtly highlights the sweetness.

Passover Macaroons with Coconut

These chewy, golden macaroons are a Passover staple—naturally gluten-free and packed with sweet coconut flavor.

Ingredients:

• 3 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 3 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix 3 cups sweetened shredded coconut, 1/2 cup granulated sugar, 3 large egg whites, 1 tsp vanilla extract, and 1/4 tsp salt until fully combined.
3. Scoop 1-tbsp portions of the mixture onto the baking sheet, spacing them 1 inch apart. Gently shape into mounds.
4. Bake for 20–22 minutes, rotating the pan halfway, until the edges are golden and the tops are lightly toasted.
5. Let cool on the pan for 5 minutes, then transfer to a wire rack.

The secret? Whisking the egg whites just enough to bind the coconut without making them stiff—resulting in a tender, slightly sticky center with crisp edges.

Tip: For extra decadence, dip the cooled macaroons in melted dark chocolate and let set.

Vegetable Matzo Farfel Casserole

This cozy, veggie-packed casserole turns humble matzo farfel into a comforting dish with caramelized onions, tender mushrooms, and a golden, crispy top.

Ingredients:

• 2 cups matzo farfel
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 2 cups vegetable broth
• 2 large eggs, beaten
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Soak matzo farfel in warm water for 3 minutes, then drain and squeeze dry.
2. Heat 2 tbsp olive oil in a skillet over medium. Add onion and 1/2 tsp salt; cook 8 minutes until softened. Add mushrooms and cook 5 more minutes until golden.
3. In a bowl, mix drained farfel, onion-mushroom mixture, remaining 1/2 tsp salt, black pepper, garlic powder, thyme, vegetable broth, and eggs until combined.
4. Grease an 8×8 baking dish with remaining 1 tbsp olive oil. Spread mixture evenly, then bake 35 minutes until set and golden at the edges.
5. Let cool 5 minutes, sprinkle with parsley, and serve warm.

The matzo farfel soaks up the savory broth and egg custard, creating a texture somewhere between a kugel and a stuffing—perfect for Passover or a hearty meatless meal.

Tip: For extra crunch, broil the casserole for 2–3 minutes at the end (watch closely!).

Passover Brownies with Walnuts

These fudgy Passover brownies are studded with crunchy walnuts, delivering a rich chocolate flavor without any flour—perfect for your holiday dessert table.

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter or coconut oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a microwave-safe bowl, melt 1 cup chocolate chips and 1/2 cup butter in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk in 3/4 cup sugar, then add eggs one at a time, mixing well after each.
4. Stir in 1/2 cup cocoa powder and 1/4 tsp salt until just combined. Fold in 1/2 cup walnuts.
5. Spread batter evenly into the pan. Bake for 20–25 minutes until the edges are set but the center is slightly soft.
6. Cool completely before slicing into squares.

The secret to these brownies? A double hit of chocolate (chips and cocoa) ensures deep flavor, while walnuts add a satisfying crunch.

Tip: For cleaner slices, chill the brownies for 30 minutes before cutting.

Conclusion

With these 18 delicious Passover recipes, your holiday table is sure to be filled with flavor and tradition! Whether you’re hosting a seder or simply enjoying festive meals, there’s something here for everyone. Give these dishes a try, and don’t forget to share your favorites in the comments or pin this roundup for next year. Wishing you a joyful and tasty Passover!