PASSOVER
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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.