Passover Recipes From A Connecticut Chef

March 13, 2013 6:00 AM

When it comes to preparing a traditional Passover menu, Perel Hodakov could have written “Everything You Need to Know About Passover.” She has not only been hosting Passover seders for about 15 years, but is passionate about the educational outreach practice that spreads the word on all things Jewish. Not only does Hodakov, who is married to Rabbi Yosef, celebrate Passover, but she teaches how to cook traditional Jewish foods and hosts large community seders. Here are three traditional Passover recipes. Her advice in preparing these recipes is to “Make sure that all ingredients are kosher certified.”

Perel Hodakov
Chabad of Westville
110 Marvel Road
New Haven, CT 06515
(203) 389-8472

Recipe 1: Charoset


  • 1/2 pound shelled walnuts
  • 3 apples
  • 1 pear
  • Sweet kosher wine


  1. Peel and quarter fruit.
  2. Put fruit and shelled nuts in a food processor.
  3. Add a few teaspoons of sweet wine, one teaspoon at a time to reach the clay-like consistency.
  4. Place on the seder plate.

Recipe 2: Potato Kugel


  • 5 lbs Idaho potatoes
  • 1 large onion
  • 7 eggs
  • 1 and 1/2 cups boiling water
  • 1/2 cup oil
  • 1 tablespoon salt
  • Pepper to taste


  1. Preheat oven to 450 degrees.
  2. Spray a 9″ x 13″ baking sheet.
  3. Peel potatoes.
  4. Chop onion.
  5. Shred potatoes.
  6. Crack and beat eggs as soon as the potatoes are shredded and pour directly into potato/onion mixture.
  7. Add 1/2 cup of boiling water.
  8. Add 1/2 cup of oil and salt and pepper to taste.
  9. Pour onto baking sheet.
  10. Bake for 1 to 1 and 1/2 hours until golden brown.
  11. Let settle for one hour, then cut into pieces.

Related: 2012 Tasted Good: The Top New Restaurants That Opened In Connecticut

Recipe 3: Matzo Meal Pancakes


  • 1/2 cup matzo meal
  • 3 eggs
  • 1-3 tablespoons sugar
  • 1 teaspoon salt
  • 3/4 cup water
  • oil for frying


  1. Beat eggs.
  2. Mix matzo meal, sugar and salt.
  3. Add eggs.
  4. Add water.
  5. Drop into hot frying pan one tablespoon at a time.

Related: Top Cheese Shops In Connecticut

Joanne Greco Rochman is the arts editor of The Fairfield County Review, a columnist, critic, feature story writer and English professor. Her work has appeared in The New York Times, The Republican-American and Hersam-Acorn Publications. Her work can be found at

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