Call it matza as they do in England and the United States or call it matzot as they do in Israel, but the unleavened bread associated first with the exodus from Egypt and today with the traditional Passover
meal known as the seder, is a problem. With the approach of Passover (the eve of which falls this year on 7 April) Jews the world over, prepare for two major culinary events. The first will be the Passover Seder at which everyone will overeat and the second is the onslaught of matza. Even though overeating is perfectly acceptable behavior at the Seder, the preparation and consumption of the meal generally leaves both the cook and those who have partaken in the Seder quite exhausted.

As to matzot, while such dishes as chicken soup with kneidelach (matzo dumplings), fried matzot and slices of matzot spread thickly with chicken fat are a delight, there is simply a limit to how much
matzo any human being can eat before the stomach and lower digestive systems begin to rebel.

One of the joys of living in Israel is that immigrants from all over the world have brought with them a host of marvelous dishes, many of which, even though they contain only the vaguest traces of
matzo, are perfectly suited for the advent of Passover. Such treats, whether from Jewish homes in Morocco or Ethiopia, Uruguay or Greece, will satisfy the most rigorous standards of tradition and each of the following dishes will provide light and pleasant dining during eight day long holiday. All are easy to prepare and although some are meant to be served hot and others cold, nearly all of the work can be done in advance and finished off just before eating.

Unless otherwise noted, each of the recipes is designed to serve 4 - 6.

Spiced Chicken Livers


1/2 kilo chicken livers, cut in quarters
4 onions, diced
2 red peppers, seeded and diced
3 sprigs parsley, chopped finely
3 Tbsp. olive oil
3 whole cloves
pinch each cumin, cinnamon, saffron
black pepper to taste
1/2 cup matzo crumbs
1/2 cup chicken stock


In a heavy skillet heat the oil and in this saute all of the
ingredients except the matzo crumbs and chicken stock. Saute
until the onions are golden-brown and then add the matzo crumbs.
Pour over the chicken stock and let simmer several minutes.
Remove from the flame and let cool before refrigerating, covered.
Serve well chilled.


Artichoke Hearts with Mushrooms


2 Tbsp. butter
350 gr. mushrooms, chopped
2 Tbsp. onion, chopped
2 Tbsp. sweet cream
salt and black pepper to taste
6 artichoke hearts, cooked, at room temperature (may
used tinned)

In a skillet melt the butter and in this saute the mushrooms
and onions until they have browned. To these add the sweet cream
and the salt and pepper and heat through. Fill the artichoke
hearts with this mixture and place in a hot oven for 5 minutes.
Serve hot.

Green Pepper Salad

1/2 cup olive oil
1 large onion, sliced
5 - 6 large green peppers, seeded and cut in thin strips
1/2 kilo firm ripe tomatoes, peeled and sliced
1/2 cup vinegar mixed with 2 Tbsp. water
salt to taste

Pour the oil into a heavy saucepan and then add the green
peppers and onions. Sprinkle over with salt and toss gently.
Distribute the tomatoes on the pepper and onion mixture, cover
the pan and simmer over a very low flame for 1« hours, stirring
occasionally. About 15 minutes before removing from the flame add
the vinegar. When cooking is finished, remove from the flame and
let cool before refrigerating. Serve cold.

Marinated Mushrooms

2 Tbsp. wine vinegar
2 Tbsp. olive oil
1/2 tsp. salt
black pepper to taste
2 Tbsp. onion, chopped finely
1 Tbsp. parsley, chopped finely
1/4 kilo mushrooms, sliced thinly
lettuce leaves for serving

In a mixing bowl beat together the vinegar, olive oil, salt
and black pepper. Add the onion and parsley, mix well and then
add the mushrooms, turning gently to be sure all the slices are
coated. Marinate 2 - 3 hours, turning occasionally. Serve
chilled on lettuce leaves.

Sausages and Apples in Cider

1/2 kilo chorizo sausage or other spicy sausage
2 apples, peeled, cored and cut in 1 cm. slices
2 cups apple cider
2 Tbsp. brandy

In a heavy skillet place the sausages, apple slices, half
the cider and the brandy. Cover and cook over a medium flame
for 15 minutes, adding the remaining cider a little at a time as
the liquid is absorbed. Slice the sausages and serve with the
apples and sauce.

Potato Salad

150 grams fatty pastrami or mullard breast, in thin slices
1 1/2 kilos potatoes
1 cup dry white wine
1 cup celery, diced finely
1/4 cup carrot, chopped coarsely
1 tsp. each salt, black pepper and sharp mustard
1 cup spring onion, chopped coarsely
3/4 cup olive oil
1/4 cup parsley, chopped
juice of 1 large lemon
chives, chopped, for garnish

Fry the pastrami until it is crisp and then crumble by hand.

Wash the potatoes well and put them into a large amount of
salted boiling water. Cook until the potatoes are just done when
tested with a fork. Do not overcook. When done drain and run
quickly under cold water. Peel and slice the potatoes.

Place the potato slices in a large serving bowl and pour over
the white wine. Add the celery, carrot, pastrami, salt, pepper
and mustard. Toss gently with a wooden spoon, cover and let cool
overnight in the refrigerator. Several hours before serving add
the remaining ingredients, toss well and correct the seasoning
with salt and pepper if necessary. Garnish with the chopped
chives. (Serves 6 - 8).