PASSOVER

continued from page 45

46 | MARCH 30 • 2023 

explore each other’s regional cultural foods 
and flavors, an option unavailable from my 
mother’s pantry nearly 50 years ago. 
The reasons for lifting the ban include 
an increase of food allergies, along with 
advancements in today’s food system. 
Better labeling and packing are eliminat-
ing previous worries over cross contam-
ination. Additionally, most Israeli Jews 
already approve kitniyot for Passover, 
which has never been a rule for the 
Sephardic community. 
Movement across our borders increas-
es the likelihood that some of us may 
welcome a Jewish Spanish, Turkish, 
Ethiopian, Israeli, Afghani or Syrian 
in-law of our own one day. It’s interesting 
to think about where the people from 
Ukraine, Turkey and Syria might go next 
to rebuild their lives after their respec-
tive disasters. Flexibility among receiv-
ing communities will be critical as they 
search for ways to re-establish traditions 
from their homelands. 
While this change isn’t comfortable for 
every sector of the Jewish community, it 
also doesn’t force anyone to partake against 

their will. Where it applies, it offers ways 
to minimalize our difference and come 
together over what we have in common, 
such as the victory of freedom. The good 
news is that there are enough interna-
tional foods available today for us to offer 
overseas guests dishes that feel welcoming 
without compromising personal beliefs. 

GLOBAL FLAVORS FOR PASSOVER
One way is to switch up your spice profile 
to include more Mediterranean flavors, 
like cumin, cardamom, coriander and 
ginger, all available as kosher-for-Pass-
over. I make a brisket from Bon Appetit 
magazine that has apricots, prunes and 
the aromatic spices. Adding dates, figs, 
nuts or pomegranate to your charoset 
highlights Sephardic flavors — brick dust 
being optional, of course. Serving more 
fresh fish, herbs, vegetables and citrus 
make for lighter fare that is healthy and 
delicious for everyone.
An easy and kosher-for-all item is 
making Sephardic-style matzot. They are 
made by hand daily due to the complexi-
ties of food storage in those climates, and 

soft like a pita. As a chef, I’m willing to 
bet they make a better mock pizza than 
the hard crackers do. The Kitni food line 
made by the B. Manischewitz Company 
has the approval of the Orthodox Union. 
Their products remove the guesswork and 
make cooking easier for families. Kitni 
products include, but are not limited to, 
tahini, rice, lentils, chickpeas, popcorn 
and peanut butter. 
The advancements in society some-
times require a re-examination of certain 
rules put in place centuries ago and under 
very different circumstances. It keeps 
Judaism current for our future genera-
tions. For families the update applies to, 
it helps simplify the ability to be inclusive 
while keeping familiar traditions in place. 
Those still on the fence, with an inter-
est in the new flexibility available to you, 
can always start slowly. Maybe it’s enough 
to leave the beans, rice and lentils in your 
cupboards this year. You can use them to 
remind you that regardless of where we’re 
from, we share a history and set of beliefs 
that continually unifies us culturally with 
the other Jews around the world. 

ETHIOPIAN SOFT MATZAH 
(YHAFESCA KIT’TA)
Adapted from poppyandprune.com
Makes 2 matzahs
Tradition dictates that the matzah 
be mixed and baked within 18 min-
utes. Using high skillet temperatures 
helps to achieve this. 

Ingredients:
²/3 cup kosher for Passover flour
Pinch kosher salt (optional)

2 tsp. safflower, olive or canola oil, plus 1 
Tbsp. for the pan
3 oz. cold water

Method:
Warm a skillet over medium-low heat. 
In a bowl, combine the flour and salt. 
Mix in the water and oil and combine. 
Form into a dough ball, sprinkling 
with extra flour, if needed. Roll out 
into a flat disk shape with a rolling 
pin or by hand. 

Add the remaining oil to the skillet 
and warm. Press the dough down 
into the pan and raise the heat. Use 
a spatula to push on the dough and 
keep it flat until golden and flecked 
with brown spots, approximately 5 to 
7 minutes. Flip and repeat for anoth-
er 3 to 5 minutes. Serve immediately 
or wrap in a towel to hold. Matzah 
should be eaten within a few hours 
of baking.

BRISKET RECIPE on page 48

From Our Family 
to Yours, 
Happy Passover

Our family at Krystyna’s European Spa wishes you kindness, gentleness, and care in your 

lives. We will always welcome you to our warm self-care oasis. Whether it’s a luxurious 

pedicure, a relaxing massage, or a gift for a friend or loved one, our team is ready to help take 

care of mind and body. At the spa, you will revel in first-class service, with facilities featuring 

Murano pedicure chairs, elegant treatment rooms, and an incredible atmosphere to make 

your experience perfect. Celebrate those you care about this Spring with the gift of spa. 

Mind and body are one. 

