Chef Annabel Cohen Prepares for Passover

The Jewish holiday of Passover is almost here and retelling the story about the Israelite's exodus from Egypt wouldn't be the same without the traditional Seder meal. 

Chef Annabel Cohen visited the Fox 2 Studios Sunday morning and shared a few of her favorite Passover recipes. 

Walnut and Dried Fruit Farfel Pilaf
 
Ingredients
  • 1/4 cup olive oil

  • 1-1/2 cups chopped onions

  • 1 tsp. minced garlic

  • 8 cups matzo farfel (or broken matzo pieces)

  • 2 cups chicken or beef stock or broth

  • 1/4 cup lightly toasted walnuts

  • 1-1/2 cups dried sweetened cherries or other dried fruit (golden raisins, dried cranberries, dried blueberries, or a combination of these), chopped if large

  • 1/2 cup fresh chopped parsley

  • Salt and pepper to taste

Instructions
  • Heat oil in a large skillet over medium-high heat. Add the onions and garlic and sauté until softened, about 3-4 minutes.

  • Add the farfel and sauté until the farfel is lightly toasted and browned.

  • Add the stock and sauté until the liquid is incorporated. Add remaining ingredients and season to taste. Serve immediately or  cover and chill until ready to serve. Reheat in microwave and serve warm. Makes 8 servings.

 
Keftes de Espinaca (Spinach Patties)
 
Ingredients
  • 2 Tbsp. olive oil

  • 2  cups chopped onion

  • 1 tsp. minced garlic

  • 2 packages (10 onces each) from chopped spinach, thawed and squeezed to remove excess water

  • About 1 cup matzo meal

  • 1 tsp. kosher salt

  • 1/2 tsp. fresh ground black pepper

  • 3 large eggs, lightly beaten

  • 1 cup shredded Cheddar cheese

  • Vegetable oil for frying

  • Lemon wedges or plain yogurt, garnish

Instructions
  • In a large skillet, heat the olive oil over medium heat. Add the onion and, garlic and sauté until soft. Remove from the heat and add the spinach, matzo meal, salt, pepper and eggs.

  • Shape the spinach mixture into 3-inch patties, about 1/2-inch thick.

  • Cover the bottom of a nonstick skillet with olive oil and heat to medium-high heat.

  • Fry the patties until golden on each side.

  • Serve warm or at room temperature with lemon wedges or plain yogurt.  

 

 

Click here for more information about Chef Annabel and additional recipes. 

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