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When I was a child, I looked forward to our annual Passover seder for the company, companionship and the inevitable practical jokes that would entertain us for hours. But unlike most other holidays, we did NOT look forward to the food. “Feh!” we would say…Some of you will grin with understanding of that term. For the rest of you, it is a Yiddish term that refers to displeasure or disgust. I’ll use it in a sentence for you, just to be sure you understand: “Feh! Who stepped in dog poop? It is stinking up the car.” I am sure you catch my drift.

Turns out, Passover food doesn’t have to be disgusting, unless the person hosting the event isn’t a good cook!  Anyway, now that I am a mom who likes to spend time in the kitchen, I am determined to create some Passover food memories for my family that won’t inspire such derogatory comments. Before I give you a delicious and Passover-appropriate recipe to try, I feel like I should give you a bit of background on some of the Passover traditions and food “rules,” if you will. Remember, I didn’t make this up, I am just the messenger here.

Passover is a week-long holiday where families (and friends) get together and tell stories about the exodus of Jews from Egypt. We use a book called a Haggadah that combines stories, prayers and songs, along with questions and answers and breaks along the way for eating ritual bits of food.

On every Passover table, there is a seder plate filled with foods that symbolize the plight of the Jewish slaves.

• Matzoh (unleavened bread) represents the bread that did not have time to rise when the Jews had to flee.
• Parsley (or karpas) is dipped in salt water to represent the salty tears of the slaves.
• Horseradish (maror) represents the bitterness of slavery.
• A hard boiled egg (beitzah) represents the cycle of life
• Charoset (my favorite!) is a sweet mixture of fruit, nuts and sweet wine. This basic formula varies, depending on your ancestry and background. It represents the mortar that the Jews used to build the empire of the Pharoah.
• Roasted lamb shank bone is symbolic of the sacrificial lamb who was slain on the eve of their exodus from Egypt

For a fun and light version of the above, check out this Passover Symbols video on YouTube…

There are a few food rules that come along with this holiday. Traditions vary greatly depending on a family’s background. Most Jews don’t eat wheat, rye, oats, barley and spelt during Passover. The exception is matzoh, which is made from wheat, but has not been allowed to ferment or rise. What IS allowed? Fruit, potatoes, root vegetables, leafy greens, nuts, eggs, fish, dairy and meat. However, according to kosher law, meat and dairy can not be served together. I am not really clear on the reasons for that one, but I thought I’d share…

Okay, now that you know all of your restrictions, you can understand how an uninspired cook might feel limited. That said, there are loads of delicious recipes that would be ideal for Passover. I will share a great dessert recipe that fits all of our constraints and won’t make anyone feel that they are missing out on anything!

Tangy Lemon Bars

Pastry:
1/2 cup granulated sugar
1 cup matzoh meal
1 stick margarine or butter, melted

Lemon Filling:
3 large eggs
3/4 cup granulated sugar
2 Tbs. margarine or butter, melted
1/3 cup fresh lemon juice
2 Tbs. potato starch

1. Place oven rack in center of oven and preheat to 350. Line an 8-inch square baking pan with heavy foil, letting an inch extend over the sides. Oil or spray the foil.
2. For the pastry: In a small bowl, stir together the sugar, matzoh meal and melted butter. Press into the bottom of the prepared pan. Bake 20-25 minutes or until pale golden. Reduce oven to 325.
3. For the filling: Whisk eggs in a medium bowl. Whisk in melted butter, lemon juice and potato starch. Pour over pre-baked crust and bake at 325 for 20-25 minutes, or until top is set.
4. Remove from oven and cool to room temperature.
5. To cut, remove from pan by lifting out the foil. Place on cutting board. Cut into 1 inch squares.
6. The bars may be refrigerated for 1 week or frozen.

This recipe comes from Fast and Festive Meals for the Jewish Holidays