Six Passover Recipes from Israel | The Jewish Week | Food & Wine

Six Passover Recipes from Israel

Six Passover Recipes from Israel

ISRAEL21c asked six Israeli chefs to share their original recipes for the holiday. They’re so good, we think you’ll want to eat them year-round.

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(Via ISRAEL21c.org) – Looking for some fresh menu ideas for the week-long holiday of Passover? ISRAEL21c asked six well-known Israeli chefs to share recipes for unleavened dishes so good you’ll want to eat them year-round.

The holiday begins this year on the night of April 22.

B’teavon! Hearty appetite!

TOM FRANZ: Fennel cream soup

Tom Franz photo by Dan Perez/AT Verlag

 

Tom Franz, 41, winner of the third season of Israel’s MasterChef culinary TV show, is a former Catholic attorney from Germany who moved to Israel and converted to Judaism at the age of 30. Franz wrote a bestselling kosher cookbook and cohosts Flavors, a daily TV show in Israel. He offers a private gourmet catering service, cooks on TV shows in Israel and Germany, and develops recipes for a variety of clients.


RAFIK JABARIN: Sea bass

Rafik Jabarin, executive chef of the Tel Aviv Hilton, with his sea bass dish. Photo courtesy of Hilton Worldwide

 

Rafik Jabarin has been working in the Hilton Tel Aviv for the last 20 years and has been its executive chef for the past eight years. He has hosted many world-famous chefs, hosted Israeli food festivals abroad and was guest chef in hotels, fine dining rooms and Michelin restaurants in London, Paris, Tuscany and Spain. Jabarin likes to cook in the modern healthful Mediterranean style.


ORI SHAVIT: Stuffed kohlrabi

Vegan chef and consultant Ori Shavit. Photo by Dan Lev

 

Food writer, photographer, critic and chef Ori Shavit is a vegan recipe consultant for many Israeli restaurants and hotels. The English version of her website Vegans on Top offers resources about plant-based eating, including an Israeli vegan restaurant guide.


JOHNNY GORIC: Roasted rack of lamb

Johnny Goric, center, cooking at a Chefs for Peace event at Eucalyptus restaurant in Jerusalem. Photo courtesy of US Embassy

 

Award-winning chef Johnny Goric is executive chef at the Legacy boutique hotel in Jerusalem and head instructor at a culinary school in Ramallah. Goric, who has cooked for several kings and presidents, is a member of Chefs for Peace,  a nonprofit, apolitical, Jewish-Muslim-Christian group that prepares dishes at events around the world to promote harmony in the Middle East.


ALFRED JEVNISEK: Passover pancakes

Chef Alfred Jevnisek. Photo via Facebook

 

Austrian native Alfred Jevnisek has been the executive chef of the David InterContinental Tel Aviv for 18 years. He’s an avid practitioner of tai chi and a member of the Chaîne des Rôtisseurs, a Paris-based international gastronomic society dedicated to fine cuisine and presentation.


SHARONA LEVINBAUM: Matzah dessert

Social-media dessert queen Sharona Levinbaum. Photo courtesy

 

Sharona Levinbaum of Tel Aviv creates decadent desserts and makes videos of the process to post on Facebook. She has millions of views for her high-calorie concoctions such as chocolate cake French toast, toasted pita with Ferrero Rocher “falafel” balls, triple-layer Oreo cake and candy brownies.

This article originally appeared in ISRAEL21c.

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