7 Passover Traditions from Around the World
One of the most widely celebrated Jewish holidays, Passover commemorates the Jewish peoples’ exodus from slavery in ancient Egypt. The holiday’s hallmark is the Passover Seder, a ritual meal that involves telling the Passover story with symbolic foods.
While many Passover traditions are fairly ubiquitous around the world—including the Seder and the custom of eating unleavened bread, or matzo—some dishes and rituals are particularly unique. Here are a few interesting Passover traditions from across the globe.
Mimouna
Mimouna is a celebration of the end of Passover when Jews can resume eating leavened foods. This post-Passover tradition originated in Morocco and has spread to other countries including Israel.
The Mimouna festivities typically begin after sundown on the last day of Passover. Participants traditionally open their homes to guests and serve sweet treats. Since most grains are forbidden during the week of Passover, many traditional Mimouna desserts are made with marzipan, nuts and fruit.
Moufleta (alternatively mofleta or muffleta), is one of the most traditional Mimouna foods. A thin pancake topped with butter and honey, it contains flour and yeast but is relatively easy to make quickly after Passover ends. You can find moufleta recipes in several popular Jewish cookbooks, including Breaking Breads: A New World of Israeli Baking by Uri Scheft.
Bimuelos
Bimuelos or buñuelos are fried doughnuts originally from Spain. Some people serve them as a Hanukah food, but there are also recipes for Passover bimuelos made with matzo.
Food blogger and cookbook author Samantha Ferraro grew up eating her mother’s baklava bimuelos, inspired by her mother’s Turkish roots. These bimuelos contain ground matzo, eggs, cinnamon, brown sugar and cardamom. You fry them in oil and cover them with pistachios and rosewater syrup.
Scallion Smacking
In Iran and Afghanistan, it’s a Passover tradition for Seder participants to playfully hit each other with scallions. This tradition occurs right before singing “Dayenu,” a Passover song that Jewish families sing at Seders around the world. The custom represents masters whipping Jewish slaves under the Pharaoh’s rule in Egypt.
Persian Jews have other unique Passover traditions. For instance, the Persian version of charoset—a traditional Passover dish containing nuts and apples—is known as haleg or hallaq, and has additional ingredients including bananas, dates, pistachios and cardamom.
(Here’s how charoset varies around the world.)
Orange on the Seder Plate
In some Jewish households, you’ll find an orange on the Passover Seder plate as a show of support for women and members of the LGBTQ community. A common myth is that the orange is a feminist act in defiance of a man who once said that women don’t belong in the rabbinate just as oranges don’t belong on the Seder plate.
However, according to an article by Susannah Heschel, the Dartmouth College Jewish studies professor credited with starting this Passover tradition in the 1980s, the orange represents the fruitfulness of gay and lesbian Jews. At her Seders, Heschel directs participants to eat an orange wedge and spit out the seeds in repudiation of homophobia.
(Here’s a guide to maror, another traditional Passover symbol.)
Roman Fried Artichokes
Jewish-style fried artichokes (carciofi alla giudìa) are a traditional Passover side dish in Rome. As food writer Joan Nathan explains in her most recent cookbook, King Solomon’s Table, Roman artichokes have a purplish color and are slightly smaller than American varieties.
Since artichokes are in season in the spring, around the time of Passover, they’re a traditional ingredient in many Passover dishes. (Here’s how to cook artichokes in the oven, as well as dozens of other artichoke recipes to inspire you.)
Large Public Seders
The “World’s Largest Seder” has been happening annually in Kathmandu, Nepal since 1989. Chabad-Lubavitch—a global organization of Hasidic Jews—hosts this Seder, as well as other public Seders around the world.
More than 2,000 people have attended the Kathmandu Seder in recent years, according to Chabad.org. The Chabad Seder in Koh Samui, Thailand, has drawn a similarly large crowd. Many participants of these Seders are Jewish expatriates traveling or working in southeast Asia.
(Whether you’re hosting a large Seder or a small one, these classic Passover recipes will help you plan the menu.)
Minas (Matzo Pies)
Matzo pies, or minas, are a traditional Passover dish in many parts of the world—including Turkey, Greece, Spain and parts of Africa. Made with softened matzo and an egg finish, minas are somewhat related to Matzo Brei. However, matzo pies are more structurally similar to lasagna, layered with various fillings.
Some of the most common matzo pie fillings are spinach and cheese (resembling spanikopita), and ground beef or lamb. You can also stuff them with other meats or seasonal spring vegetables like leeks, asparagus or artichokes. For a vegan version, use cashews, avocado and dairy-free shredded cheese, as in this recipe from the Vegan Atlas, pictured above.
Bubbe's Best Passover Recipes
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Charoset
Charoset with apples, walnuts and spices has a special meaning for the Passover holiday. It represents mortar used for brickmaking when the Israelites were in Egypt. The sweetness represents freedom. —Gloria Mezikofsky, Wakefield, Massachusetts
Editor's Tip: When using pantry ingredients in these recipes, double-check that they have been certified Kosher for Passover.
Orange-Spiced Brisket
Give tender beef a festive touch with cinnamon, cloves, coriander and a kiss of sweetness from orange and dates. —Taste of Home Test Kitchen
Flavorful Matzo Ball Soup
A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. —Taste of Home Test Kitchen
Slow-Roasted Chicken with Vegetables
Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. —Anita Bell, Hermitage, Tennessee
Almond Crunch
Once you start eating this taste-tempting treat, you may not be able to stop! Matzo crackers are topped with buttery caramel, chocolate and slivered almonds...and then baked to perfection. —Sharalyn Zander, Jacksonville, Alabama
Passover Popovers
Popovers have an important role at the Passover table, substituting for bread. When puffed and golden brown, they’re ready to share. —Gloria Mezikofsky, Wakefield, Massachusetts
Orange-Glazed Carrots, Onions & Radishes
Carrots and radishes give color and crunch to this sweet, spicy side. We never have leftovers. If you make it ahead, reheat it and add the walnuts just before serving. —Thomas Faglon, Somerset, New Jersey Editor's tip: This side would pair well with any of our Passover lamb recipes.
Lemony Coconut Macaroons
These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. —Karla Johnson, East Helena, Montana
Flourless Chocolate Torte
Chocoholics—like me!—know that nothing says chocolate like a flourless torte. —Kayla Albrecht, Freeport, Illinois
Brown Sugar-Glazed Baby Carrots
These delicious glazed carrots come to the rescue when I’m preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. —Anndrea Bailey, Huntington Beach, California
Cranberry Lime Macaroons
It wouldn’t be the holidays for my family and friends if I didn’t make these chewy lime-flavored macaroons. I usually make several batches a week during the season..—Alisa Costa, Chatham, New York
Roasted Chicken & Red Potatoes
Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor—the meat juices help cook the veggies just perfectly. —Sherri Melotik, Oak Creek, Wisconsin
Flourless Chocolate Cake with Rosemary Ganache
This rich cake is the essence of moist, dense and chocolaty. A silky chocolate ganache infused with rosemary really takes it over the top. —Kelly Gardner, Alton, Illinois
Roasted Carrots with Thyme
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Potato Kugel
The secret to keeping your potatoes their whitest is to switch back and forth when grating the potatoes and onion in your food processor or box grater. —Ellen Ruzinsky, Yorktown Heights, New York
Roasted Radishes
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
Red Roasted Potatoes
Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
Lemon & Thyme Roasted Chicken
I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. —Pam Nelson, Beaverton, Oregon
Chocolate-Dipped Hazelnut Macaroons
These pretty cookies are perfect for the special holiday season and pretty easy to make! —Deirdre Cox, Kansas City, Missouri
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