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Passover Memories from Israel's Top Chefs
Passover Memories from Israel's Top Chefs Rachel Wagner
Israel's top chefs recall there childhood Passover memories, recipes that have been passed on from generation to generation and how they're planning to impress this holiday. Come get to know them…
Chef Daniel Zach, Carmela
My Passover and/or seder night childhood memory…
For me Passover is a the most important family holiday of the year. I mostly remember seder night as a night with lots of drink, humour and happiness. My father would tell the same Passover jokes every year. I.e. 'Why do the Israelites eat eggs on Passover?' Now you've got to figure out the answer yourselves.
Which traditional Passover dishes are my favourites?
Gefilte fish with horseradish and spice, which I try not to eat all year long, waiting expectantly for Passover.
Which dishes have been passed on, or are you planning to pass on, from generation to generation?
Last year I made gefilte sushi. I made a mass of gefitle fish and wrapped it in nori. Everyone was knocked out by the creativity and also because it was really tasty. In addition, instead of horseradish, I made a horseradish sorbet.
For the holiday, I make…
My job over the years has been the lamb. Every year I change the cocpet, but the lamb is always lamb. Stuffed, a leg or a stew – the same old thing in new clothes.
http://www.2eat.co.il/eng/carmela/

Amos Sion, Helena
My Passover and/or seder night childhood memory…
I remember seder night as a pretty light event. Usually, we arrive, read the hagaddah until we get to the bit with food and then we have a poker marathon until dawn. During the game, there is a tradition of always raising my grandfather, because he really enjoyed it, and maybe there was also some Passover money in it.
Which traditional Passover dishes are my favourites?
I'll never forget my grandmother's stuffed matzah, god rest her sole. She would stuff the matzah with chopped liver or potatoes – she'd wet them, stuff them, roll them and the fry them. Before the seder, there were always traffic jams, and we'd arrive starving, so we'd always inhale a few rolls before the meal.
Which dishes have I passed on, or am planning to pass on from generation to generation?
I think that this year I'll need to learn how to make my grandmother's matzahs.
For the holiday, I make…
Last year, I was in charge of the leg of lamb, and I think I'll be making it once again this year.
www.2eat.co.il/eng/helena

Pastry Chef Dafna Baruch, Pituim
My Passover and/or seder night childhood memory…
At one of my first seders (when I was 9), I recall that I was bewildered by the cup of wine, whose contents seemed to be disappearing before my eyes. I asked myself how that was possible, did Eliyahu Hanavei really come, and then I caught my father drinking from it. I also remember that after I got married, I attended my first kosher seder, done exactly by the book. My husband is Tunisian, and when I arrived at the meal I discovered a fascinating and entirely different world. The focus at a Tunisian seder is mostly on mutton, and no one would dare take one piece until Mom serves.
Which traditional Passover dishes are my favourites?
Leek patties, matzah quiche and meat and potatoes.
Which dishes have I passed on, or am planning to pass on from generation to generation?
The matzah quiche. I learned how to make it just by watching my mother.
For the holiday, I make…
At our house, we make a gourmet meal for seder and are less concerned with traditional dishes. For example, salmon on mashed potatoes, mangold and meat patties, leeks and quiche with potatoes and spinach (my grandmother's recipe, god rest her soul, that she'd baked every year.)
www.2eat.co.il/eng/pituim

Chef Shaul Ben Aderet, Kimmel
My Passover and/or seder night childhood memory…
Pesach always reminds me of new clothes, the afikomen, kidush grape juice, and, of course, presents.
Which traditional Passover dishes are my favourites?
Bombiolas – matzah and egg dumplings with sugar syrup
For the holiday, I make…
Always – an entire leg of lamb, with the bone, in the oven, hraimeh made of a whole grouper, and a full rack of lamb. Also, a fresh spinach and veal brisket dish, and Marochinos – almond and martzipan cookies – absolutely authentic!
www.2eat.co.il/eng/kimmel

Chef Lior Hafatzadi, Canela
My Passover and/or seder night childhood memory…
My childhood memory actually comes from the day before Passoer, when my mother started to cook the meat on the primus. I’ll never forget the amazing smell and taste that filled the air.
Which traditional Passover dishes are my favourites?
I remember my mother buying silan (date honey) in the local market, where the silan was made by an 80 year old man. There was something special in it: the taste, honey, and all the extras – nuts and sesame, that gave the house a special scent.
Which dishes have I passed on, or am planning to pass on from generation to generation?
As a chef, I try to pass the traditions I grew up with on to my children.
For the holiday, I make…
A piece of veal. I add vegetables, silan and a lot of love.
www.2eat.co.il/eng/canela

To find out what's happening at restaurants throughout the Passover holiday all over Israel click the link below. (Hebrew)

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