Celebrate an ancient tradition with a Passover meal

Passover is a holiday that commemorates the liberation of the ancient Israelites from 400 years of slavery in Egypt (approximately 3,000 years ago). Since that time, the holiday has come to represent the universal value of freedom. It is the holiday where family and friends gather around the seder table to celebrate. The date of Passover is based on the Jewish calendar, which is different from the Gregorian calendar in common use, so the holiday doesn’t fall on the same dates from year to year. This year, Passover started on the night of March 30 and runs through April 7. It happened that the death and resurrection of Jesus Christ happened during the Passover, which is why Easter also moves around between March and April.

MATZO (UNLEAVENED BREAD)

1 cup all-purpose flour

Flour for dusting

1/3 cup water, more if needed

1/2 teaspoon salt, or as needed

1 teaspoon olive oil, or as needed

Preheat oven to 475 degrees. Adjust rack in oven to near the top. Place in a heavy baking pan to heat as well. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute. Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Quickly roll each piece into a ball. Roll each ball out into a 5-inch pancake shape, dusting the top and rolling pin with flour as needed. Gradually roll the balls out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The dough should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork. With at least 5 minutes left on the timer, remove the hot baking sheet from the oven, and place the dough onto the baking sheet. Place in the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, or until the they are lightly browned and crisp. Transfer to a wire rack to cool. Lightly anoint each matzo with olive oil, using a brush, and sprinkle generously with salt.

MATZO BALL SOUP

1 1/2 cups matzo meal

Coarse salt

1/4 teaspoon finely ground white pepper

1/4 teaspoon baking powder

6 large eggs

1/2 cup clarified butter, melted

3/4 cup seltzer or club soda

10 cups chicken stock

6 whole chicken legs, skins removed

4 carrots, peeled and finely chopped

2 tablespoons chopped fresh lemon peel

3/4 cup finely diced onion

In a bowl, whisk together matzo meal, 1 tablespoon salt, pepper, and baking powder. In another bowl, lightly beat eggs; whisk in butter, matzo mixture, and seltzer until thoroughly blended. Cover and refrigerate at least 2 hours and up to 1 day. Bring a large pot of salted water to a boil. With lightly moistened hands, form heaping 1/3 cupfuls of batter into 8 balls. Gently drop balls, one at a time, into boiling water. When they float, cover pot. Reduce heat to a gentle boil; cook 20 minutes. With a slotted spoon, gently transfer matzo balls to a tray lined with paper towels. Let cool 15 minutes, then cover tray tightly with plastic wrap. Refrigerate if you don’t need them right away. In a pot, combine stock, chicken, carrots, lemon peel, diced onions and 4 teaspoons salt. Bring to a boil, then reduce to a simmer; cook, partially covered, until chicken is just cooked through, about 35 minutes. Transfer chicken to a plate; let cool 10 minutes. Pull chicken from bones; discard bones. Return chicken to pot and add matzo balls; bring to a simmer and heat through. Adjust seasonings before serving.

POTATOES WITH MATZO

Salt and pepper

1/2 cup extra-virgin olive oil, plus more for baking dish

3 1/2 pounds russet potatoes, peeled (about 6 large)

3/4 cup thinly sliced onion

3 tablespoons fresh thyme leaves, plus more for garnish

5 large eggs, room temperature

1 1/4 cups chicken broth

1 cup matzo meal

Thyme, for garnish

Flaky sea salt, for garnish

Preheat oven to 425 degrees. Adjust rack in oven to near the top. Combine 3 teaspoons salt and 1 teaspoon pepper in a small bowl. Oil a 2 1/2-quart baking dish and sprinkle bottom with some salt and pepper mixture. Cut potatoes into 1/8-inch thick slices. Arrange slices vertically in baking dish; wedge in onion and sprinkle thyme throughout. Brush with oil and season between potato slices with remaining salt-and-pepper mixture. Place baking dish on a rimmed baking sheet. Mix together eggs, broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo and stir to combine. Pour mixture evenly over potatoes, tapping baking sheet on the counter to ensure mixture settles to bottom of baking dish. Cover with foil and place in oven. Bake 45 minutes. Remove foil and continue baking until potatoes are tender, when poked with a fork, about 40 minutes more. Increase heat to broil and broil until golden brown, about 5 minutes. Garnish with thyme and sea salt. Let rest at least 15 minutes and up to 30 minutes.

CHEESE LATKES

16 ounces cottage cheese

1/2 teaspoon sugar

4 eggs

2 cups of matzo meal or enough to make a semi-thick batter

1/4 cup of oil

In a large bowl mix first 4 ingredients into a batter (batter will be slightly lumpy because of cheese). Heat oil in large frying pan. Drop spoonfuls into oil to make pancakes. Flip when lightly brown. Remove from oil and let drain. Serve with sour cream or applesauce.

LEG OF LAMB

1/4 cup honey

2 tablespoons prepared Dijon-style mustard

2 tablespoons chopped fresh rosemary

1 teaspoon freshly ground black pepper

1 teaspoon lemon zest

3 cloves garlic, minced

5 pounds whole leg of lamb

1 teaspoon coarse sea salt

Preheat oven to 450 degrees. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake for 20 minutes, then reduce heat to 400 degrees and roast for 55 to 60 more minutes for medium rare.