Two Easy-to-Make, Kosher Recipes for Passover (or Year-Round)

Book: One Pot One PanWho doesn’t love good food and great meals? But who wants to spend a lot of time in the kitchen preparing it? With Passover just around the corner, these easy-to-make, kosher recipes could be prepped in just a few minutes with minimal supplies.

The recipes and are photos reprinted with permission from “One Pot, One Pan: Super Simple, Easy and Delicious Recipes for Beginners, Balabustas and Everyone in Between,” a new recipe book by Devorah Kahan and Rachel Moskowitz, Israel Bookshop Publications/2019. From busy moms needing to get supper on the table (preferably within 10 minutes) to college and career women and men with limited spare time, “One Pot, One Pan” has everything needed to whip up a fabulous meal in minutes.

“We love how the kosher food world has really expanded and grown with delicious new food trends to try,” the authors wrote. “You don’t have to be Jewish or keep kosher to love our recipes.”

Meat Matzah PizzaMeat Matzah Pizza

Yield: 2-3 servings

This dish is a great twist on pizza, and you can even make it on Pesach if you have the facilities—it makes a great hot meal for Chol Hamoed. It is a delicious meal to make all year round.


  • 1/2 lb. (225 g) ground beef
  • 2 tablespoons oil
  • 1 small green pepper, sliced
  • 1 small red pepper, sliced
  • 1 small onion, sliced
  • 4-5 white mushrooms, sliced
  • 2 teaspoons salt, divided
  • 8 oz. (225 g) marinara sauce
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon garlic powder
  • 2-3 sheets matzah


Preheat oven to 350°F and line a baking sheet with foil.
Place oil in a frying pan and heat over a high flame. Add vegetables and sauté for 4-5 minutes, until they are tender but still have a bite to them. Remove from fire and add 1 teaspoon salt; transfer to a plate and set aside.
In the same pan, brown ground beef over high heat until it’s cooked through and no longer pink.
Turn off flame. Add marinara sauce to meat and add remaining 1 teaspoon salt and spices.
Place matzah on baking sheet and spread a thin layer of meat over it. Top with sautéed veggies. Bake for 15 minutes.

Tip: If you are making this meal for a crowd, you can sauté the vegetables and cook the meat the night before. This ensures minimal prep time the next day, as all you have to do is assemble the pizzas and bake. Also, you can use leftover Bolognese sauce for the meat if you have it on hand.

Matzah BreiMatzah Brei

Yield: 1 serving

The first thought that pops into someone’s head when you say matzah brei is Pesach, but it can really be eaten any time. Some people like matzah brei sweet and some like it savory. Whichever way you make it, it’s a great dish that you can eat year-round.


  • 1 sheet matzah
  • Water
  • 1 egg
  • Salt and pepper or sugar and cinnamon, to taste
  • 1 tablespoon oil


Crack the matzah into large pieces (about 2-3 inches). Soak in room-temperature water to cover for 5 minutes to soften. Drain all excess water.
Crack the egg into a bowl, add salt and pepper or sugar and cinnamon and beat with a fork. Add soaked matzah and mix.
Heat oil in a frying pan over a medium flame. Add the matzah mixture and fry while stirring until egg is thoroughly cooked.

Note: You can add the spices/sugar either before or after frying. If you are cooking for multiple people, you may want to leave it out and let everyone choose what they want.

Tip: You can break up the matzah either before or after you soak it, depending on how small you like the pieces. If you break it up after it soaks, the pieces will be bigger. If you want small pieces, place in a Ziploc bag before you soak it and crush or pound it until pieces are the desired size.

About The Authors

Rachel Moskowitz has been cooking since she was high enough to reach the kitchen counter. With no professional background in food, she likes to say that most of her knowledge comes from experimenting with new techniques and seeing what happens and started writing “One Pot, One Pan” while in college. Devorah Kahan followed her mother around in the kitchen as a young child, always interested in what was going on. These formative years ignited her passion of cooking as well as food photography. She attended culinary school at the Center for Kosher Culinary Arts, and began writing her first cookbook while working for a myriad of food personalities including Jamie Geller, Dini Klein, the Kosher Guru and at Fleishigs Magazine. They wrote “One Pot, One Pan” to provide tried-and-true recipes that anyone, at any age or stage in life, can whip up easily.