a very sababa passover menu
This Sababa Passover menu contains tried and true recipes people have been making all year and love, so I know they work and will work for you during this…unusual holiday season. The ribs and cabbage can be made the day before, you throw the soup on the stove the night before Seder, and you might already be making the olive oil chocolate spread as a Corona-era snack. The salmon is a room-temperature dream, and the Preserved Lemon Spread is something everyone should be making anyway – I guarantee you will use it up, so make a double batch. The Matza Toffee Crunch is the only non-Sababa recipe, but it's a fan fave, made with dark chocolate, sea salt flakes, and hazelnuts. Enjoy!
Soup: Overnight Chicken Soup OR Medjool Date Gondi (Chickpea and Chicken Meatball Soup)
Salad: Spicy Lemony Carrot Salad
Main: Hawaiij Short Ribs OR Za'atar Roasted Chicken over Sumac Potatoes
OR Lemony Salmon with Fennel and Orange Salad
Side: Melted Cabbage
Dessert: Olive Oil Chocolate Spread on Matza OR Matza Toffee Crunch
LIST OF PASSOVER-FRIENDLY RECIPES FROM SABABA
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The following is a list of recipes from Sababa appropriate for Passover cooking. Regarding
Passover kitchen rules everyone has different traditions, so please follow your own!
Kitniyot Eaters (including everything in next list as well):
dukkah p.25
israeli everything spice p.26
za'atar spice blend p.28
salt brined dill pickles p. 32
40-minute amba p.36
tahini smoothies p.86
magical hummus p.116
basic tahini sauce p.120
charcoal-gray tahini p.120
green tahini. p.122
pink tahini p.122
golden tahini p. 122
golden onion, chickpea, and fava spread p.124
lachmajun spiced meat hummus p.130
the best baba ghanoush p.134
grape leaves with quince and barberries p.142
israeli street corn p.148
crispy spicy okra fried p.156
tahini-glazed carrots p.158
medjool date gondi (chickpea and chicken meatball soup) p.167
marak katom (orange soup) with crunchy seeds and harissa p.170
chickpea and spinach harira p.174 (omit pastina or orzo)
cabbage, apple, and pomegranate slaw with cumin dressing p.180
persimmon, goat cheese, and pecan salad with very lemony dressing p.186
rough-chopped salad with yogurt and dukkah p.188
halloumi and butternut squash with crispy chickpeas p.190
lentils with crispy leeks and fennel p.198
jeweled rice p.200
tahdig p.206
crispy sesame schnitzel p.222 (use half almond flour half matza meal or all matza meal and potato starch for dredging)
harissa-honey pargiyot p.224
za'atar roasted chicken over sumac potatoes p.232
grilled avocado and corn salad with avocado za'atar green goddess dressing p.237
rice and beef-stuffed tomatoes p.254
hakosem’s perfect falafel and crispy eggplant steaks p.279 (eat on a salad without the pita)
cauliflower and turnip pickles p.282
amba tofu curry p.284
pumpkin-vegetable stew p.286 (serve without couscous)
fig and yogurt pops with tahini shell p.296
Kitniyot Avoiders:
baharat p. 24
24-hour salted lemon spread p.34
cardamom-kissed schug p.35
hawaiij p.27
honey harissa p.37
preserved lemons p.38
preserved lemon paste p.40
roasted sheet pan cherry tomatoes p. 42
labaneh p.44
pomegranate molasses p.48
zucchini, dill, and feta shakshuka p.54
creamy green shakshuka with crispy latkes p.57
amba egg salad p. 62
preserved lemon-date tuna salad p.62
golden gravlax with creamy cucumber salad p. 67
cheesy asparagus sheet pan pashtida p.72
lemony cauliflower over labaneh p.126
matbucha p.128
pecan-lime muhamarra dip p.136 (use matza meal in place of bread crumbs)
spicy lemony carrot salad p.137
broccoli cottage cheese pancakes p.140 (use matza cake meal in place of all-purpose flour)
long-cooked romano beans, tomatoes and onions p.146
melted green cabbage p.150 (don't use the recommended daiy toppings to keep the recipe pareve)
oven-roasted artichokes and garlic p.152
chilled beet and cherry borscht p.162
overnight chicken soup p.172
arugula salad with dates, feta, and pistachios p.178
sumac grilled chicken, citrus, and avocado salad p.226
shawarma pargiyot p.229 (eat on a salad instead of in a pita)
sour lime and pomegranate chicken wings p.234
root vegetable and medjool date stew p.240 (use potato starch in place of all-purpose flour)
turkish coffee-rubbed rib eyes with seared broccoli p.242
hawaiij-braisedj short ribs with roasted kohlrabi mash p.244 (use potato starch in place of all-purpose flour)
mafroum p.247 (use matza meal or matza cake meal in place of all-purpose flour)
schug-marinated baby lamb chops p.250
mini herb and garlic kebabugers p.252
crudo with cherries and squeezed tomatoes p.260
lemony salmon with fennel and orange salad p.264
moroccan fish cakes p.266
fish in yogurt sauce p.269
herbed fish kebabs p.272
chard-wrapped fish with lemon and olive p.274 (use potato starch in place of all-purpose flour)
charred tomato salsa p.288
fresh moroccan pickles p.289
roasted chirshi p.289
garlicky roasted red peppers p.292
garlic confit p.293
mixed herbal tea p.298
cardamom-cinnamon cold brew p.300
date-sweetened almond milk p.302
thyme-roasted apricots with whipped goat cheese p.332
labaneh malabi panna cotta p.334
watermelon, feta, and mint p.346
olive oil chocolate spread p.350