Pre-Pessach Shabbos Bash

My Pre-Pessach Chametz Shabbos Menu and Recipes

My whole grain loaves look plebeian and rustic, in the traditional Sephardi/Arabic tradition, but they taste awfully GOOD!

Pre-Pessach Shabbos Menu, everyone’s mind is racing about how to make the most of our stash of goodies, the ones we dig up in our freezer, refrigerator and pantry. I had some fabulous stuff from Grow and Behold and decided to use it to the hilt. Good mother that I am, I decided to enjoy my treats in the appreciative company of my foodie children and grandchildren, invite them and a few friends for a Pre-Pessach Shabbos, and make a thoroughly Chametz Shabbos Menu bash out of it, before everyone goes their own way for Pessach.  Since we are going away for Pessach, I can afford to be a generous hostess to those friends working hard on Kashering their kitchen. I fervently pray they will brave the elements (it’s snowing hard) to be here.

I used some of the items from Grow and Behold in larger dishes (his naturally cured pastrami, rainbow lamb chops, Merguez chicken breast etc…are all unbelievable!), and the rest came from Gourmet Butcher in Crown Heights (Corner Troy and Carroll), where my buddy Yankee takes good care of me. So I am sharing my whole menu with you.

I confess I don’t often have traditional challah on my shabbos menu, which I find too rich and cake-y, and to which I prefer whole grain thin crusty loaves. I used my bread recipe to the Tee, with added sesame and anise seeds in some of the loaves, the Moroccan way, and shaped long loaves and round loaves (sorry I didn’t shape any challah! I’m a rebel) and it came out wonderful.

Enjoy my Pre-Pessach Chametz Shabbos Menu and Recipes!

All the salads and desserts, I made for both meals:

Matbukha
Olive Sun-Dried Tomato Dip
Japanese Pickles
Kale, Apple and Beet Salad. Just throw it all in, with olive oil, unfiltered apple cider vinegar, S&P
Mixed Greens

Halvah Mousse
Blondies
Chocolate Salami
Blueberry Cake

Friday night:
Fennel and Chestnut Soup
Shoulder Lamb Chops with Wine and Mustard Sauce with Artichokes
White Vegetable Puree
Black Rice. Just boiled, with a little olive oil and salt
Pate de Campagne
Just for kids: Roast chicken and roasted sweet potatoes

Shabbos Lunch:
Gravlax I am serving it with sliced lemon, pickled ginger, saketini, giant caper berries
Mixed Grilled Vegetables
Cholent

4 replies
  1. devorah
    devorah says:

    Levana, we love your chocolate chip cookie recipe!!! They are unbelievable and everyone is shocked that they are made with oil. I found that light brown sugar works better than dark and results in a lighter chewier cookie. I would like to make them with spelt but I find that they become crumbly any suggestions????

    Reply
    • Lévana
      Lévana says:

      Devorah, spelt is all I ever use, mine don’t come out crumbly, they look perfect. I am stumped! I wish I could see them (where do you live?) I could easily deconstruct them:-)))

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