Jerusalem U creates and distributes innovative and stimulating feature films and film-based educational programs with the goal of making young Jews feel proud of being Jewish and emotionally connected to Israel.
Matzah Gets a Makeover for Passover
Here's the latest video from our "Have You Met?" mini-documentary series, where director Micah Smith meets super-talented Israelis, like makeup artist Tal Peleg, who puts her art in the craziest places. This time, Micah visits the kitchen of internationally acclaimed Israeli chef Ido Zarmi. Chef Zarmi shows Micah how to make two delicious (and easy) Passover dishes. Now it's your turn! Watch the video with Chef Zarmi in action, and then scroll down to find the recipes for his seder-perfect Italian Charoset and Judeo-Spanish Matzah Spinach Pie.
Ingredients: (Makes 1 liter)
- 3 Granny Smith apples, peeled and cut into small cubes
- 2 pears, peeled and cut into small cubes
- ½ cup dessert wine
- 2 oranges, zest & juice
- 1 lemon, zest & juice
- 35 grams (¼ cup) almonds, chopped
- 35 grams (¼ cup) pistachios
- 35 grams (¼ cup) pine nuts
- 150 grams Majhul dates, pitted and chopped
- 100 grams dried figs, roughly chopped
- 100 grams yellow raisins
- 100 grams prunes, pitted and chopped
- 50 grams honey
- 50 grams Silan (date syrup)
- 3 cm piece of ginger, peeled and finely grated
- 1 little pinch of salt
- Mix all ingredients in a small pot, place on medium-high heat, bring to a simmer, and mix every minute or two.
- Lower the heat and cook in a slow simmer for 50-60 minutes, mixing frequently, until the mixture softens and begins to caramelize (add small amounts of water if necessary, during the cooking time).
- Chill and refrigerate, serve at room temperature.
- 1 tbs + 2 tsp olive oil
- 1 large onion, peeled, halved and thinly sliced
- ½ lb Swiss chard, white and green parts separated
- 1 lb spinach, roughly chopped
- ¼ lb kale, roughly chopped
- 2 tsp kosher salt, or to taste
- 1 tsp freshly ground black pepper, or to taste
- 2 garlic cloves, peeled and finely sliced
- ¾ lb feta cheese, crumbled
- ½ lb ricotta cheese
- 5 large eggs, beaten
- 8 sheets Matzah
- 2 cups hot milk
- Pre-heat oven to 400F.
- Heat a pan over medium-high heat, add 1tbs olive oil. Add the onions, season with salt and pepper, sauté until caramelized, stirring frequently.
- Add the white part of the Swiss chard, season with a little salt and pepper, sweat for about a minute.
- Add the spinach, kale and green part of Swiss chard, season with salt and pepper, sauté for 1½ minutes, mixing frequently.
- Add the garlic and cook for 2 minutes. Take off the heat and set aside to chill a bit.
- Stir in the cheeses and the eggs, mix well.
- Oil a round or rectangle baking pan with 2 tsp olive oil.
- Soak 4 matzos in the hot milk and set them on the bottom of the baking pan.
- Pour the greens-cheeses mixture on the matzahs, fixing an even layer.
- Soak 4 more matzahs in the milk, cover the mixture with the matzah, creating a whole “cover.” Pour remaining hot milk on top of the pie.
- Bake in the pre-heated 400F oven for 40-45 minutes, until golden-brown on top, take out of the oven and let rest for 20 minutes.
- Serve warm, or refrigerate for the next day.