My Passover Dinner Menu
including lamb meatballs with peas, fennel roast chicken, dill fava bean rice, and so much more.
I’m excited to share my menu for Passover this year. These day’s it’s extra fun to cook with the abundance of fresh spring produce like fava beans, peas, and white asparagus. This menu highlights the spring’s bounty with the bold and bright flavors of my Persian and Moroccan roots.
Watch me cook the entire Passover menu here!
LAMB MEATBALLS WITH MINT, LEEKS & PEAS
SPICED PRIME RIB ROAST WITH OLIVE GREMOLATA
FENNEL ROAST CHICKEN
FAVA BEAN & DILL RICE
GRILLED ASPARAGUS WITH PRESERVED LEMON TAHINI
ENDIVE SALAD WITH HORSERADISH VINAIGRETTE
As with all of my holiday and Shabbat menus I encourage you prepare these dishes together. Each dish is on the menu with the intention of being enjoyed in harmony with one another. With that said, feel free to prepare whichever recipes suit your dinner (or lunch!) table best. Also, the recipes can comfortably serve 10 to 15 people if made together as a meal. I included the individual serving sizes of each recipe if served on its own.
Happy cooking!
Very best,
Arielle
LAMB MEATBALLS WITH MINT, LEEKS & PEAS
Serves 6-8
2 pounds ground lamb or beef
2 bunches scallions (about 8-12 stalks), finely chopped
1 bunch fresh mint leaves, finely chopped (plus more for garnish)
1 bunch parsley leaves, finely chopped
2 tablespoons matzo meal
2 eggs
3 teaspoons ground sumac
1 teaspoon ground allspice
6 leek stalks, chopped into ¼ inch rounds crosswise
2 cups (16 ounces) fresh or frozen peas
Juice of 2 lemons
2 tablespoons soy sauce
Kosher salt, freshly ground black pepper
Olive oil
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