Lev Passover Resources
Updated frequently with videos, articles and recipes, so check back often!
Passover Pregame Part 1
An introduction to the purpose of the Seder, giving over Jewish values, the seder plate, Matzah, the four cups and more.
Four Cups of Personal Breakthrough (1)
What do the four cups of the Seder represent? Exploring the four stages of the Exodus and how they apply to our lives.
Passover Pregame Part 2
The different steps of the Seder, an overview of the Haggadah, and tips to make the Seder exciting.
Four Cups of Personal Breakthrough (2)
A deep dive into the four inner struggles that every single human being must deal with in order to discover greatness.
Devorah Buxbaum explores themes of the Seder and key messages to give over to our loved ones at the Seder.
Four Cups of Personal Breakthrough (3)
Leaving our personal Egypt requires both the ability to leave good for great, as well as overcoming our addictions.
In this short booklet you will find:
- The deeper meaning behind the 15 steps of the Seder
- A summary of the Haggadah text
- Conversation starters and engaging questions to make the Seder more meaningful
- And more…
20 Seder Conversation Starters
Spice of your Seder with these questions.
Maror: The Pain of Transition
Feeling the pain of the “messy middle”.
The Paradox of Matzah
A symbol of slavery or freedom?
The Plagues in Modern Times
Did we experience the plagues once more in 2020?
Click on the title and the recipe will drop down.
Chocolate Chip Cookie Squares
1 c sugar
2 ¼ c almond flour
1 c chocolate chips
½ tsp salt
½ baking powder
½ c oil
Mix and bake in a preheated oven for 25 mins.
BBQ sauce chicken
1 package onion soup mix
1 cup ketchup
3 T brown sugar
1 cup water
1 sauted onion.
Saute onion. Turn off flame. Add ingredients. Stir and pour over chicken. 400 uncovered for 1 hour. Cover and 350-1/2 hr
Fluffy Matzah Balls
½ cup seltzer
⅓ cup extra virgin olive oil,
1 cup matzo meal
Salt and pepper to taste
1. In a medium mixing bowl beat eggs with a fork for 30 to 60 seconds.
2. Add seltzer and evoo and beat together another 15 to 30 seconds.
3. Add matzo meal and mix together until just combined, don’t overmix. Cover and place in the refrigerator for 30 minutes or until firm.
4. In a medium sized pot bring 3 quarts of well-salted water to a rolling boil. Reduce heat to a simmer.
5. With wet or well oiled hands form matzo balls by gently rolling a spoonful of matzo ball batter to approximately 1-inch in diameter in the palm of your hands.
6. Drop matzo balls carefully into simmering salt water one at a time. Cover the pot and cook for 30 to 40 minutes.
7. Ladle into soup bowls with your favorite soup or use your favorite broth.
Yield: 12 Matzo Balls
Passover Lukshen (Noodles)
2 teaspoons salt
1 ¾ Cup water
½ cup potato startch
Mix potato starch and water. Add eggs and salt.
Preheat crepe pan. Add a sprinkle of oil and spoon in batter till it covers the pan with a thin layer.
Note: Potato starch tends to sink through to the bottom, so every 15 minutes or so, while I’m busy frying the crepes, I like to re-blend the ingredients once again.
After one side is done, flip. NOTE: The crepe should be soft, so that it can roll.
Once done, place the crepe on a plate. When the next one is done, place it directly on top of the previous one. Continue frying crepes, like this, one by one.
Once the crepes are done, divide them into manageable stacks (about 15 crepes or so). Roll them into a tight log. Cover with foil. At this point I recommend freezing the crepes. Usually one log will be the perfect amount for my family, per meal. But, do what works for you.
I like to pop a log out of the freezer before each meal.
Using a sharp knife, slice the logs into rounds, to your desired thickness (every family has it’s preferences!)
Slicing the lukshen while the log is semi frozen is actually even easier.
I like to place the lukshen in a dish once they’re cut and let them warm up a bit before serving. You can warm them up either by pouring some soup over them or by heating them in the oven for a few minutes.
2 large sweet potatoes, peeled
3 white potatoes
2 large carrots, peeled
3 zucchini, unpeeled washed well
1 small red pepper, deseeded
Salt and pepper to taste
½ cup potato starch
½ cup oil
2 Tablespoons chicken soup mix
Preheat oven to 350. Line a jelly roll pan with baking paper. Slice all vegetables thinly in food processor. Mix other ingredients in a large bowl and then add sliced vegetables and combine. Pour mixture onto prepared pan and smooth so mixture is evenly distributed. Bake for one hour and 45 minutes. WHen cool enough to handle, roll jelly roll style, using the parchment paper to help you roll. Wrap tightly in foil and freeze. Slice when partially frozen. Reheat covered.
Cook time: 1 hour
Total time: 1 hour
10 chicken steaks or chicken thighs
1 cup mayonnaise
½ cup duck sauce
1 ½ cups ground almonds
½ cup ground pecans
If baking immediately, preheat oven to 350⁰F.
Set up a breading station. In the first bowl, combine mayonnaise and duck sauce.
In the second bowl, combine almonds and pecans.
Dip chicken into mayo mixture and then “crumbs.” If you are breading ahead of time, lay in a single layer and freeze with parchment paper between the layers, then bake fresh.
If baking immediately, bake uncovered for 1 hour
Dougless Potato Knish
2 medium onions, peeled and finely diced
¼ cup oil
8 medium potatoes, boiled and peeled
½ cup oil
1 cup potato starch
2 teaspoons salt
½ teaspoon black pepper
Saute onions in ¼ cup oil on low flame for at least 20-30 minutes, but longer is even better. You can saute the onions ahead of time.
Preheat oven to 400. In a large bowl, combine the carmelized onions, potatoes, oil, eggs, potato starch, salt and pepper.
Using an electric mixer, blend together all the ingredients, including onions, until mostly smooth. A few lumps are fine. Do no over mix. Line cupcake tins with oil. Add mixture. Bake at 400 for about 26-28 minutes.
Serve hot. These freeze well.