Store in an airtight container for up to 1 week. Let cool completely, stirring occasionally to break up any large clumps. Remove the baking sheet from the oven and immediately transfer the granola to a large heat-safe bowl. (The mixture will look wet don’t worry, it will crisp up as it cools.)Ĥ. Bake, stirring once, until the matzo browns and the walnuts and coconut are toasted, 10 to 12 minutes more.

Add the walnuts and coconut and stir to combine. Spread the granola on the prepared baking sheet. Add the matzo and stir to completely coat.ģ. Whisk together the vegetable oil, honey, maple syrup, cinnamon, and salt in a large bowl. Preheat the oven to 350☏ (180☌) and line a large rimmed baking sheet with parchment paper.Ģ. MATZO GRANOLA WITH WALNUTS AND COCONUT Sang An/Chronicle Booksĥ sheets matzo, crumbled into 1/2-in (12 mm) piecesġ/2 cup (45 g) coarsely shredded unsweetened coconutġ. Reprinted by permission of Chronicle Books. Recipes excerpted from Modern Jewish Cooking by Leah Koenig. Desserts are the hardest part my Passover Pear Cake (recipe follows) is a little salvation.” There are a lot of eggs, there’s a lot of fish, you can do meat on Passover and quinoa is now considered okay because it’s technically a seed and not a grain. So anything in the vegetable kingdom is pretty much okay, except for green beans weirdly Ashkenazi Jews don’t eat green beans. “So I always try to flip the script a little bit and focus on all the things that you can eat. Which is ridiculous because you’re not starving there’s plenty to eat,” Koenig says with a laugh.

“I think people get Passover wrong a little bit by focusing on all the things they can’t eat, and really kind of getting into this deprivation mode. Traditionally, the holiday requires abstaining from eating leavened bread and as Koenig writes, “Ashkenazi Jews also refrain from eating a category of foods called kitniyot – foods like corn, millet, rice, legumes, lentils, and other ingredients that can be used to make bread.” Passover begins in the evening of Friday, April 3 this year, and ends the evening of Saturday, April 11. In addition to 175 recipes, Koenig includes a chapter devoted to Jewish holidays and festival foods menus are listed for Shabbat, Purim, Passover, Shavuot, Rosh Hashanah, Yom Kippur, Sukkot and Hanukkah. It’s been really fun to explore it, and also to combine what’s familiar to me – the Eastern European – with the Middle Eastern.” Zivar Amrami

“All of a sudden your pantry is just expanding with such a wider flavour profile. “It’s just been really exciting in the last couple of years to have these ingredients come into the mainstream,” Koenig says. These ingredients have become more widely available, with high-profile chefs and restaurateurs Yotam Ottolenghi and Sami Tamimi leading the charge with their influential book, Jerusalem: A Cookbook (Appetite by Random House, 2012). “And so even though I personally didn’t grow up cooking with za’atar or pomegranate molasses and all of these amazing things, I feel some sort of affinity to them.” “I think one of the most exciting things about Jewish food as a whole is that it’s really such a global palate to choose from because Jews have basically lived everywhere in the world over time and have adapted their cuisine to fit where they live,” Koenig says.

Passover fish