What Our Friends Are Eating for Passover

From gefilte fish to Moroccan pastels 😋

The Deligram shines a spotlight on the many incredible food artisans in New York–and beyond. So we look to our friends to help us discover the best of the best every day. This week, we spoke to fashion writer Liana Satenstein and photographer Mayan Toledano about what they’re eating for Passover. The friends come from different backgrounds–Toledano is Moroccan Jewish, while Satenstein is an Ashkenazi New Englander–and their Pesach traditions reflect their heritage. 

Liana and Mayan’s Favorite Things for Passover

Manischewitz Gefilte Fish

“Since I was a kid, I have eaten Manischewitz Gefilte Fish for Passover. I grew up in a very pilgrim-vibe town in Massachusetts and our supermarket had the tiniest, saddest kosher section and this is what they had. (My mom says you have to check the expiration dates in that section  because no one buys them...hah!) Anyways, I love homemade gefilte fish, which I was introduced to later when I started going to Chabad-led Shabbats and holidays, but I find jarred gefilte fish so satisfying. People hate on it--I understand it looks like an organ of sorts--but it is honestly an incredible snack/meal. I even eat it beyond holidays. Trust me: Just put horseradish on it and you're good.” - Liana

Moroccan Pastels - with a recipe below!

“My mom Rita makes this every Passover. It's this type of potato patties, which is normally filled with meat, but at our house she makes it with veggies for me and my sisters. They are somewhere between latkes and mashed potatoes–actually they are fried mash potatoes, crispy on the outside and soft inside. They are yellow with some herbs and you eat them by the kitchen counter while mom yells at you to not fill up before dinner time.” - Mayan

Sreit's Passover Egg Matzos

“I know I'm supposed to pick artisanal products for this but...this is truly what I eat! I love egg matzo because it has a really nice sweetness. I make matzo brei out of it, too.”  - Liana

Bamba

“These are the only happy snacks we could have as kids during the long restrictive menu of Passover. I would say it's kind of like peanut butter cheetos. You can get them at the Kosher markets easily.” - Mayan

Matzo Ball Mix

“Truly, a New England Kosher section staple. This mix is a MUST. Also something I've eaten beyond Passover. Just make sure the Matzo balls float and don’t sink.”  - Liana

Liana’s Go-To Passover Recipe:

Matzo Brei by Tori Avey

“I truly love Matzo Brei. It is an age-old Ashkenazi Jewish recipe that mixes eggs and matzo. Kind of like a matzo scramble. It's so great with salt, pepper, and honey--or maple syrup.” 

And Mayan’s Go-To Passover Recipe:

Moroccan Pastels

Ingredients: 

• 6-8 medium potatoes

• 4 large eggs

• 1 hard boiled egg

• A spoonful of fresh lemon juice

• Half a bunch of chopped parsley

• Half a teaspoon of Osem soup powder

• A quarter of a teaspoon of turmeric

• Salt and pepper

• Oil for frying

Preparation: 

1. Peel the potato and put it in a pot with water until soft, filter and mash into puree.

2. Add the seasoning, lemon juice and parsley and mix, crumble the hard-boiled egg into the mixture, taste and adjust seasoning.

3. Break the eggs into a separate bowl, and mix with a hand whisk, while mixing add the puree mixture, mix to a paste that is neither soft nor thick.

4. Heat deep oil in a frying pan over medium heat, turn carefully and continue to fry until nicely golden, and remove to a surface with absorbent paper. eat fresh.

Save the Date

“On the evening of the last day of Passover, there's a big traditional jewish Moroccan dinner/party/festival to celebrate the return of chametz foods (leavened bread) and mark the exodus with prosperity. It is celebrated in an open door mentality where you travel between your neighbors and different parties in the neighborhood to taste their sweets and delights, dance, sing, get together. Moroccan culture focuses a lot on hospitality, always welcoming people with comfort food as soon as you walk in the door. It’s a big insult if you don't eat! My grandma would chase people out the door with food to take home. This year I will host my first Mimouna away from home with my chef friend and collaborator Niv Turjeman, together we are starting a series of events under the name ‘Blabash.’ The mimouna party will take place at Colbo @ 51 Orchard St on April 14th eve, please come!” - Mayan

Edited by Sarah Leon.
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