Leave No Crumb Behind: Leket Israel’s Cookbook

for Passover & More

Passover Recipes from Leket Israel

Serving as the country’s National Food Bank and largest food rescue network, Leket Israel works to alleviate the problem of nutritional insecurity among Israel’s poor. With the help of over 47,000 annual volunteers, Leket Israel rescues and delivers more than 2.2 million hot meals and 30.8 million pounds of fresh produce and perishable goods to underprivileged children, families and the elderly. This nutritious and healthy food, that would have otherwise gone to waste, is redistributed to Leket’s 200 nonprofit partner organizations caring for the needy, reaching 175,000+ people each week.

In order to raise awareness about food waste in Israel and Leket Israel’s solution of food rescue, we have compiled this cookbook with the help of leading food experts and chefs from Israel, the UK , North America and Australia.

This book is our gift to you in appreciation for your support throughout the year. It is thanks to your generosity that Leket Israel is able to continue to rescue surplus fresh nutritious food to distribute to Israelis who need it most.

Would you like to learn more about the problem of food waste?

Follow us on Facebook, Instagram and Twitter or visit our website (www.leket.org/en). Together, we will raise awareness, continue to rescue nutritious food, and make this Passover a better one for thousands of Israeli families.

Happy Holiday and as we say in Israel – Beteavon!

Table of Contents

StartersApple Beet CharosetMina With Ground Beef, Cardamom and Coffee Black Quinoa Salad (Kitniyot)TriColor Gefilte FishChimmischug PestoRoasted Red Pepper DipsMango Coleslaw Main DishesPastrami MeatballsAunty Rachel’s Beef-Stuffed ArtichokesPotato SchnitzelSpaghetti squash with Julienned PeppersMediterranean OmeletteGondi (Kitniyot)Duck Ragu with Passover GnocchiZoodle BologneseAnnette’s Minute SteakDessertsChocolate Orange Mousse PieFlourless Chocolate Intensity TorteStrawberry CoulisPassover Orange Chocolate CakeStrawberry FoolMy Recipes

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Starters

-5-Leket Israel’s Cookbook

Apple Beet CharosetAmy Kritzer is the founder of the modern Jewish cooking blog What Jew Wanna Eat and author of the 2016 cookbook Sweet Noshings. An alternative to traditional charoset for Passover with the addition of beets, dates and candied walnuts!

Ingredients: � 1 ½ cups chopped walnuts � ½ cup sugar � 4 medium beets, washed, peeled and diced � 1 tablespoon extra virgin olive oil � ¼ teaspoon kosher salt � 4 medium apples, Pink Lady or Gala � ½ cup dates, pitted and chopped � ½ teaspoon ground cinnamon � 2 tablespoons honey � 1⁄3 cup Manischewitz or sweet red wine

Directions: � Preheat oven to 350°F. Set aside a piece of wax or parchment paper. � Place walnuts in a single layer on a foil lined baking sheet and bake until toasted,

about 5 to 7 minutes. � Place ½ cup sugar in a medium saucepan on medium heat and mix while melting

the sugar. � As soon as the sugar is melted, add the nuts and quickly coat the nuts. Transfer nuts

to a piece of wax or parchment paper, and immediately break the nuts with a spoon. � After you prepare your nuts, get those beets cooking! Toss beets in olive oil and salt,

and place on a foil lined baking sheet. Roast for 15 minutes or until tender. Let cool. � Peel, core and dice the apples, and then toss with beets in a large bowl. Then add

the chopped dates and cooled nuts. Add Cinnamon, honey and wine, and mixNotes: � Beets can be cooked ahead of time.

Photo Credit: Amy Kritzer

-6-Leket Israel’s Cookbook

Mina With Ground Beef, Cardamom & Coffee Michael Solomonov is the executive chef and co-owner of Philadelphia’s pioneering Israeli restaurant, Zahav, and the co-author of three cookbooks. Instagram: @mikesolomonov @zahavrestaurantMina is the ladino word for pie. This Passover dish, common throughout the Sephardic world, is almost too good to be true.Ingredients:

Charoset: � 4 carrots, peeled and grated � ½ an apple, peeled and grated � ½ cup chopped walnuts � 1 cup chopped fresh cilantro � 2 tablespoons fresh horseradish � 2 tablespoons raisins � 1 tablespoon white vinegar � Kosher salt

Mina: � 1 tablespoon canola oil, plus more for

brushing � 1 lb. ground beef � ½ an onion, diced � 5 garlic cloves, minced � 1½ teaspoons kosher salt � 1 teaspoon finely ground coffee � ½ teaspoon ground cardamom � 4–6 sheets of matzah � 1 large egg, beatenDirections:

Charoset: � Combine the carrots, apple, walnuts, cilantro, horseradish, raisins, vinegar, and salt

in a medium bowl. Toss to combine. Set aside.Mina: � Preheat the oven to 400°F. Brush the bottom of a 10-inch

cast iron skillet or a baking dish with oil. � Heat the 1 tablespoon of oil in another large skillet over

medium-high heat. Add the ground beef and cook, stirring to break up the meat, until it begins to brown, about 5 minutes. Add the onion, garlic, and salt and continue cooking until the vegetables have softened but not browned, for an additional 5 to 8 minutes.

� Add the coffee and cardamom and stir to combine. � Soak the matzah in warm water until pliable, about 1 minute. Line the bottom of

the oiled cast iron skillet with the matzah, breaking up the pieces as needed to completely cover the bottom and sides of the skillet. Spoon the beef mixture over the bottom and cover the top with more matzah, pressing at the edges to seal. Brush with the beaten egg and bake until the mina is golden brown and crisp, about 30 minutes. Let stand for 5 minutes.

� Invert the mina onto a serving platter. Slice into wedges and serve topped with the charoset.

Mina with ground beef, cardamom and coffee is excerpted from Zahav by Michael Solomonov and Steven Cook. Copyright © 2015 by Michael Solomonov and Steven Cook. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

Photo Credit: Michael Persico

-7-Leket Israel’s Cookbook

Black Quinoa Salad (Kitniyot)Chef Zissie runs numerous exclusive and special events and classes for her clients, specializing in flavor. She cooks and teaches in a unique way of using fresh ingredients to create flavor fusions that will wow you.Facebook: Chef Zissie Instagram: @chef_zissie

Ingredients: � 1 cup black quinoa � 2 cups water � 4 chicken breasts very thin � 3 teaspoons garlic powder � 2 teaspoons Himalayan pink salt � 1 pomegranate, seeds removed � 1 box shimeji mushrooms ends cut off � 4 scallions, chopped � ½ cup balsamic vinegar � 2 tablespoons raspberry jam or honey � ¼ cup extra virgin olive oil � 1 tablespoon toasted sesame oil � ½ cup fresh cilantro,

roughly chopped (optional)Directions: � Add quinoa and 2 cups of water to a medium sized pot on high heat, and bring to a

boil. Reduce heat to low, cover and simmer until tender, and most of the liquid has been absorbed, around 15 to 20 minutes.

� Prepare a grill pan on high heat. Marinate chicken with 1 tablespoon olive oil, garlic powder and 1 teaspoon salt and place on grill pan. Grill for 3 minutes per side. Remove and add mushrooms to the grill pan for 1 to 2 minutes, until golden.

� In a large serving dish add the remaining olive oil and 1 teaspoon salt. Add the vinegar, sesame oil and jam (or honey), and whisk well with a fork. Add quinoa and mix well.

� Place chicken, mushrooms, pomegranate and scallions (and cilantro if using) on top of quinoa, and mix only right before serving.

Notes & Tips � If you want to serve this salad as a side dish or vegetarian option, feel free to leave

out the chicken! Shimeji mushrooms are beautiful unique mushrooms that are intense in flavor only when cooked. If you can’t find them then use any mushrooms instead!

Photo Credit: Chef Zissie

-8-Leket Israel’s Cookbook

TriColor Gefilte FishSusie Fishbein is a world-famous kosher cook and author of the Kosher by Design cookbook series, which has sold over 500,000 copies worldwide.

Ingredients: � 2 (22-ounce) loaves plain gefilte fish, defrosted in wrapper � 1 (22-ounce) loaf salmon gefilte fish, defrosted in wrapper � 2 tablespoons fresh dill, chopped � Juice of 1 lemon � 6 cucumbers for horseradish wells, and 1 extra-long cucumber for the top as a

garnish (optional) � Prepared red horseradish (optional) � Mayonnaise (optional) � Yellow pepper (optional)

Directions: � Preheat oven to 350°F. Spray

a 9-inch spring form pan with nonstick vegetable spray. Give it a heavy even coat. Open each of the 3 gefilte fish wrappers.

� Add the dill and juice from the lemon into one of the plain gefilte fish loaves, to create a lemon dill fish mixture. Mix thoroughly so the dill is dispersed evenly. Set aside.

� Using a thin spatula, spread the plain gefilte fish into an even layer on the bottom of the springform pan. top with an even layer of the salmon gefilte fish. On top of the salmon gefilte fish, spread an even layer of the lemon dill fish mixture.

� Cover the pan with foil. Bake for 1 hour. If the fish does not look set in the center, remove the foil, and bake for 5 additional minutes.

� Let cool and refrigerate overnight. Can be made a few days in advance. As an optional garnish, slice an extra-long unpeeled cucumber by hand or by mandoline, into paper thin slices. Lay the slices in concentric circles around the top of the fish.

� Release the sides of the spring form pan. To serve as individual servings, cut into wedges, like a pie. Trim any brown edges.

� Cut the cucumbers width wise into 2 to 3-inch circles. Hollow out the center to create cucumber wells. Mix a few tablespoons of the prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill the cucumber wells.

� Serve a slice of fish on a piece of leafy lettuce with a cucumber well. You can decorate each plate with tiny squares of yellow pepper.

Photo Credit: ArtScroll Mesorah Publications

-9-Leket Israel’s Cookbook

Chimmischug Pesto

Roasted Red Pepper Dips

Danielle Renov is a Recipe Developer and Food & Travel Blogger/Vlogger. Originally from New York, she made Aliyah 10 years ago and lives in Jerusalem with her husband and children.Follow her on Facebook and Instagram @peaslovencarrotsHere’s what happens when chimmichuri, schug and pesto have a baby

Ingredients: � 1 to 3 jalapenos (depending how spicy you like it) � 7 cloves garlic, peeled � 1 cup cilantro leaves � 1 ½ cups parsley leaves � Juice of half a lemon or lime � ½ teaspoon kosher salt � ¼ cup + 2 tablespoon Extra virgin olive oil � Pepper to taste

Directions: � Place jalapeños and garlic in a food processor. � Blend until finely minced. � Add cilantro leaves, parsley leaves, lemon juice, salt and pepper. � With food processor running, drizzle in oil. � Taste to adjust seasoning. � Pour into an airtight container and keep in the fridge for up to 10 days!

Ingredients: � 2 red bell peppers, washed and dried � Juice of half a lemon � 1 teaspoon salt � 1 teaspoon black pepper � 3 tablespoon mayonnaise

Directions: � Roast 2 red peppers on open flame, turning every few minutes until all sides of the

peppers are charred. � Put the roasted peppers in a bowl and cover with saran wrap for half an hour. � Peel the skin off the peppers (rinse off with water) and put in another bowl. � Open up pepper with your hands to remove seeds inside. � Tear into pieces and add to the bowl of a food processor. � Add the rest of the iingredients to the peppers, and blend until smooth and creamy. � Refrigerate before serving.

-10-Leket Israel’s Cookbook

Mango Coleslaw Paula Shoyer, ”the Kosher Baker,” is the author of The Healthy Jewish Kitchen, The Holiday Kosher Baker, The Kosher Baker and The New Passover Menu. Paula graduated with a pastry degree from the Ritz Escoffier in Paris, and does cooking and baking demos around the world.Facebook: The Kosher Baker Instagram: @kosherbaker

Ingredients:

Dressing � 1 large ripe mango, peeled and cut

into 1- to 2-inch pieces � 2 tablespoons finely chopped red onion � Juice of 1 lime, about 2 to 3 tablespoons � 1 teaspoon apple cider vinegar � 2 tablespoons avocado, sunflower, or

safflower oil � ½ cup loosely packed cilantro leaves � 1 teaspoon honey � ½ large green chili pepper, such as jalapeño � ¼ teaspoon salt � ¼ teaspoon black pepper

Salad � 2 cups shredded red cabbage, about

½ small head � 2 cups shredded green cabbage,

about ½ small head � 2 cups shredded Napa cabbage,

about 1⁄3 head � 4 scallions, ends trimmed, sliced

Directions: � Dressing: Place the mango, red onions, lime juice, vinegar, oil, cilantro, honey, chili

pepper, salt, and black pepper into the bowl of a food processor. Process until puréed; it will be a yellow sauce with green specks.

� Salad: In a large bowl, place the shredded cabbages and scallions, and toss. Add the mango dressing and mix well.

� Chopping Onions: Trim the ends off the onion and cut it in half the long way. Peel off the skin. Place one half, cut side down, on a cutting board, with one end facing toward the tip of your knife. With your knife, cut it in half lengthwise, in the width that you want, but do not slice all the way through the onion. Keeping the onion partially intact on one end gives you stability in cutting. Make perpendicular cuts across the long slices all the way until your first cuts end. Turn the small piece of the onion around and then cut slices into that piece. Slice across that slice.

Tip: � Make sure your mangoes are ripe; otherwise, the lime taste will take over. You can also

use pre-bagged cabbage or just one type of cabbage if you cannot find all three. � This recipe goes great with gefilte fish, schnitzel, BBQ style food. � This recipe uses three types of cabbage, but you can also substitute with arugula,

slivered spinach leaves, or sliced fennel, or add half a shredded carrot for more color, if you like. The dressing can be used on any salad.

� Dressing may be made 2 days in advance; salad may be made 1 day in advanceReprinted with permission from The Healthy Jewish Kitchen © 2017 by Paula Shoyer, Sterling Epicure.

Photo Credit: Bill Milne

Main Dishes

-12-Leket Israel’s Cookbook

Pastrami MeatballsRecipe by Naomi Nachman - Instagram: @Naomi Nachman Facebook: The Aussie Gourmet www.theaussiegourmet.comThese might look like ordinary meatballs, but they have a secret weapon inside: pastrami! The finely diced pastrami mixed into the meat mixture doesn’t just add incredible flavor to the meatballs, but it keeps them extremely moist and soft. They’re like no meatballs you’ve ever had before!

Ingredients:

Meatballs: � 2 pounds ground beef � 6 ounces pastrami, very finely chopped � 2 eggs � 3 tablespoons ketchup � 1 teaspoon garlic powder � 1 teaspoon onion powder � ½ teaspoon dried oregano

Sauce: � 2 (32-ounce) jars marinara sauce � 1 cup water � 1 cup sugar � Juice of 2 lemons (about ½ cup) � 1 tablespoon tomato paste � 1 (14-ounces) can whole berry cranberry sauce

Directions:

� Meatballs: Mix together all meatball ingredients in a large bowl until combined. Set aside.

� Sauce: In a large saucepan, stir together marinara sauce, water, sugar, lemon juice, tomato paste, and cranberry sauce. Bring to a boil over medium heat.

� Roll the meat mixture into balls approximately the size of golf balls. Carefully drop balls into boiling sauce. Reduce heat to low; simmer for approximately 1 hour and 30 minutes.

Tips: � If there’s any leftover sauce, freeze it and use it to make meatballs a second time! � You can also use this meat mixture to form patties and grill them as burgers.

Recipe shared by Naomi Nachman from Perfect For Pesach with permission from ArtScroll Mesorah Publication.

Photo Credit: Miriam Pascal

-13-Leket Israel’s Cookbook

Aunty Rachel’s Beef-Stuffed ArtichokesEmma Spitzer - Author of Fress, MasterChef Finalist 2015 and owner of EmmaSpitzer.comThere is a lovely contrast of flavors in this recipe from the warm-spiced minced beef to the slightly sharp taste of the artichokes..

Ingredients: � Juice of lemon (if using fresh artichokes) � 8 artichoke bottoms from a jar, or use frozen if you prefer or fresh when available � 2 large eggs � 1 cup plain flour, seasoned with sea salt and freshly ground pepper � 4 tablespoons olive oil

Stuffing: � 1 small onion, finely diced � ½ lb. minced beef � 2 teaspoons ground cumin � 2 teaspoons baharat � 2 teaspoons sweet paprika � 1 teaspoon sea salt � 1 teaspoon freshly ground black pepper � 2 large handfuls of flat leaf parsley, finely chopped

Sauce: � 1 tablespoon mushroom or chicken stock powder � 1 teaspoon freshly ground black pepper � 2 ¼ cups hot water

Directions: � Stuffing: Mix all the ingredients for the stuffing together in a bowl, reserving 1

tablespoon of the parsley for garnish. If using fresh artichoke bottoms, rub them with the lemon juice. Stuff each artichoke with 2 tablespoons of the filling, pressing it down well to make it nice and compact.

� Beat the eggs in a shallow bowl, and spread the seasoned flour out on a plate. Carefully roll the stuffed artichokes in the beaten egg, then coat in the seasoned flour, dusting off any excess.

� Heat the olive oil in a wide, heavy-based frying pan large enough to hold the artichokes in a single layer. When it is hot, but not smoking, add the artichokes (in batches if necessary), meat-side down, and fry over a medium heat for 3 to 4 minutes until the meat is nicely browned on top.

� Turn the artichokes over and fry for an additional 3 minutes. � Sauce: Mix the stock powder and black pepper into the measured hot water until

well combined. Put all the artichokes back into the pan, if necessary, and pour over the stock. Simmer, uncovered, for 20 minutes, basting the top of the artichokes every so often, until the sauce has reduced slightly and the artichokes are tender.

� Serve the stuffed artichokes immediately, with some of the sauce drizzled over the top, garnished with the reserved parsley.

� Tip: The minced beef stuffing can be used for so many other dishes: meatballs, burgers, as a twist on a cottage pie or formed into koftas.

Fress by Emma Spitzer is published by Mitchell Beazley, £25 (www.octopusbooks.co.uk).

Photo Credit: Clare Winfield

-14-Leket Israel’s Cookbook

Potato Schnitzel (coated chicken cutlets)Amy Stopnicki is a busy mother of four, an active member of her community, and a successful event planner for over 15 years. Her culinary business skills have included menu creation and coordinating and implementing food tastings and events for more than 900 people.Instagram: @amyskoshertaste Facebook: Amyskoshertaste Try this schnitzel once and you will love it always. The potato pancake mix is the key ingredient here. Alternately, try it with potato flakes for your coating. If you want to try something different, you can use veal cutlets instead of chicken breast.

Ingredients: � 2 lbs. boneless chicken breast,

approximately 8 chicken breasts � 2 tablespoons dried parsley flakes � ½ teaspoon paprika � ½ teaspoon garlic powder � 1½-2 cups dry potato pancake mix � Salt and pepper to taste � 3 eggs, lightly beaten � canola oil for frying

Directions: � Place the chicken between 2 sheets of heavy

plastic (re-sealable freezer bags work well) on a solid, level surface. Firmly pound with a meat mallet to a thickness of ¼ inch.

� On a large plate or in a shallow bowl, combine parsley flakes, paprika, garlic powder, potato pancake mix, salt and pepper.

� Pour eggs into another large plate or shallow bowl.

� In a large skillet, heat oil over medium-high heat. � Meanwhile, dip chicken into egg, then potato flake mixture. � Cook chicken in heated oil, turning once or until both sides are golden brown and

chicken is cooked through.Notes: � Prepare this as a main dish with potatoes and salad. Serve on Passover, and your

family won’t even know it’s not chametz!

Photo Credit: Michelle Manzoni

-15-Leket Israel’s Cookbook

Spaghetti Squash with Julienned PeppersSarah F. Berkowitz is a foodie and writer. Born in Israel, she lives in the Deep South and enjoys feeding friends, family and random strangers home-cooked meals. Follow her on Facebook & Instagram:@sarahbeeskitchenThis quick and easy spaghetti squash dish is a great substitute for heavy pasta dishes - just as tasty and so much more nutritious!

Ingredients: � 1 spaghetti squash � 1 jar marinara sauce � 3 bell peppers - red, green and orange � 1 medium onion � Olive oil � Salt and red chili pepper, to taste

Directions: � Preheat oven to 400°F. Line two baking sheets with parchment paper. � Wash and dry squash. Pierce several times with a sharp knife to create air holes. � Place on baking sheet and bake for 30 to 45 minutes, or until shell softens. � Slice onions and peppers very thinly, and toss with olive oil, salt and chili pepper.

Spread out onto second baking sheet and roast for 20 minutes. Flip the onions and peppers over after 10 minutes to roast evenly.

� Remove peppers and onions from oven. � When squash is soft, slice in half, remove seeds, and scrape out flesh. Transfer to

serving bowl. � Pour marinara over squash, and top with roasted peppers and onions. Serve hot.

Recipe originally published on www.fromthegrapevine.com

Photo Credit: Sarah F. Berkowitz

-16-Leket Israel’s Cookbook

Mediterranean OmeletteDenise Phillips, one of the UK’s leading Jewish chefs, is an author of 7 books, and the founder of her own successful cooking school and Date on a Plate, a cooking event for singles. www.jewishcookery.com Instagram: @denises_kitchen Twitter @jewishcookeryThis is a tasty savory omelet made with thinly sliced potatoes, tomatoes, olives and red peppers. It is perfect for a substantial breakfast or a packed lunch.

Ingredients: � 8 oz baby new potatoes, thinly sliced � 1 small red onion, peeled � 1 red pepper, cored and roughly

chopped � 12 cherry tomatoes cut in half � 12 black olives, cut in half � 2 tablespoons olive oil � 6 eggs � Salt and freshly ground black pepper

Directions: � Cook the potatoes in boiling water for

about 5 to 8 minutes until just soft. � Drain and set aside. � Slice the onion into rings. � Heat 2 tablespoons of the olive oil into

an 8-inch heavy based frying pan. � Add the sliced potatoes and onion, and cook over a low heat for about 10 minutes

until the potatoes are just golden. � Remove from the heat. � In a large bowl, whisk the eggs together. Season well with salt and pepper. Add the

chopped red pepper, cooked potatoes, onions, tomatoes and olives. � Line the frying pan with baking parchment paper. � Heat the remaining tablespoon of olive oil in the frying pan. Pour in the potato

mixture. Cook covered gently for 10 to 12 minutes until the mixture is set. � Slide the omelet out of the pan onto a chopping board, and cut into wedges.

Photo Credit: Amir Batito

-17-Leket Israel’s Cookbook

Gondi (Kitniyot)Recipe by Chef Barak Aharoni – Alena RestaurantInstagram: @barakaharoni Instagram: @alena.restaurant

Ingredients:

Gondi Meatballs � 2.2 lbs. of boneless, skinless chicken thighs � 1.1 lbs. of chickpeas soaked in water overnight � 14 oz. chicken fat � 21 oz. of onions � 1 tablespoon canola oil � 1 teaspoon salt � ½ teaspoon turmeric

Sauce � 1 carrot, chopped into thick pieces � 2 cloves of garlic � 2 celery leaves, finely chopped � 1 leek stalk, cut into 4 pieces � 1 lemon thinly sliced � 2 full lemons � 1 teaspoon turmeric � 1 tablespoon salt � ½ a gallon of water � 1 tablespoon canola oil

Directions:

Gondi Meatballs � In a meat grinder, blend all the ingredients. Mix well and season with salt and turmeric. � Refrigerate for a few hours. � Form the meat into balls the size of small tennis balls. Return to refrigerator to

solidify. Sauce � Heat the oil in a medium saucepan. Add the garlic, carrot, celery and leek and gently

steam over a low flame. Season with salt and then turmeric. � Add the water, and then immediately add the 2 types of lemons. � Bring to a boil and move to a low flame. Continue to cook for about 15 minutes and

then add the Gondi balls. � Cook for another 40 minutes.

Photo Credit: Yehonatan Ben Haim

-18-Leket Israel’s Cookbook

Duck Ragu with Passover GnocchiShushy Shine is a nurse practitioner, mom to 2 and lives in New Jersey. Her recipes are innovative interesting and will not be published if they are anything less than perfect. Instagram @cookinginheelssIngredients:

Duck � 1-2 tablespoons neutral oil � 4 pelleh duck legs � ½ teaspoon kosher salt plus more to taste � ¼ teaspoon freshly cracked black pepper � 1 large onion, diced � 2 stalks celery, diced � 2 small to medium sized carrots, peeled

and diced � 4 to 6 cloves garlic, minced � 1 28 oz. canned whole tomato � ½ teaspoon allspice

(may be substituted with cinnamon) � ½ teaspoon red pepper flakes � ¾ cup red wine � 1 to 2 cups rich broth � 2 to 3 sprigs thyme � 1 sprig rosemary

Gnocchi � 1 ½ cups baked sweet potato � 1 cup potato starch � 1 ½ cups tapioca flour plus

additional to sprinkle on the surfaceGremolata � ½ cup parsley, chopped � 1 clove garlic, grated or minced � Zest of 1 lemon � Optional: 1 teaspoon freshly grated

horseradish (maror)

Directions:

Gnocchi � Wrap the sweet potatoes in foil and bake at 400°F for 1 hour or until soft. � Mix the sweet potatoes in a large bowl together with the potato starch and tapioca

flour, until a dough forms that is not sticky, and holds together nicely. Depending on the moisture of the sweet potatoes, you may need to add or subtract flour to the dough.

� Sprinkle a clean surface with tapioca flour. Divide the dough into 4 portions, and roll each portion into a long rope, about ½ inch wide. Slice the dough into ½ inch squares. Using the back of a fork standing upright, press the pasta dough in a downward motion so that the dough forms an oblong shape with ridges. Repeat until all the dough has been rolled. Lay in a single layer on a cookie sheet.

� Bring a pot of heavily salted water to a boil; the water should taste like saltwater. Prepare a bowl of ice water on the side. Drop in a handful of gnocchi into the pot, but be careful not to overcrowd. Use a spoon to make sure the gnocchi are not sticking to the bottom of the pot. When the gnocchi rise to the top of the water, they are ready to be taken out of the pot. This should take anywhere from 30 seconds to 1 minute. Remove them with a slotted spoon and place in the bowl of ice water.

� Drain and set aside to serve immediately.

Continuation on next page

-19-Leket Israel’s Cookbook

Duck � Sprinkle duck legs with salt and pepper. Heat a large heavy bottomed pot over

a medium flame. Add about 1 tablespoon oil. When the oil is hot, add the duck legs skin side down. Brown for about 4 to 6 minutes on each side or until golden. Remove from pan and set aside. Drain all but 1 to 2 tablespoons of the duck fat and reserve for another use.

� In the pan with the remaining duck fat, add the chopped onion and sauté 3 to 5 minutes or until translucent.

� Add the carrot, celery and garlic and continue to sauté until soft about 6 to 8 minutes.

� Add in the all spice and red pepper flakes and sauté another minute until fragrant. � Pour in the can of tomatoes and use your spatula to break it up somewhat. � Add back in the duck and pour the wine and broth until the duck legs are just

covered. You may not need all the broth. Nestle the sprigs of thyme and rosemary on top.

� Bring to a boil and then cover and reduce to a simmer. Simmer for about 1½ hours or until the duck is fork tender.

� Remove the duck from the pot and take the meat off of the bones. Discard the bones and place the shredded meat back into the pot.

� Allow the mixture to simmer uncovered for another half an hour or until the sauce is thickened.

� Serve hot ragu over the gnocchi and top with gremolata salt and pepper.Gremolata � In a small bowl mix the ingredients together immediately before serving. Assemble

the dish and sprinkle with gremolata and fishing salt and black pepper.Notes � To prepare in advance: the gnocchi may be frozen for up to a month in advance. � Place the raw gnocchi on a baking sheet in a single layer and freeze solid. Then

place in a ziptop bag until ready to boil. Do not allow the gnocchi to sit out before cooking because this will cause an uneven cook. Please note, the gnocchi may take longer to float to the top if frozen.

� The ragu can be prepared at least 3 days in advance and stored in a tightly sealed container in the fridge. It can also be frozen for about 1 month in advance. To reheat, place in a large pot with a cover and heat over a medium low flame or until cooked through. The gremolata should be prepared immediately beforehand.

Duck Ragu with Passover Gnocchi (continued)

Photo Credit: Yaffa Koff Photography

-20-Leket Israel’s Cookbook

Zoodle BologneseChanie Apfelbaum is a food blogger, recipe developer and food photographer who blogs about her cooking adventures at www.busyinbrooklyn.com. She has been featured in The Wall Street Journal, The Meredith Vieira Show, The Huffington Post, News12 Brooklyn, NY1, Thrillist, and more. Her debut cookbook, Millennial Kosher (ArtScroll Mesorah Publications) was released in April 2018. Instagram: @busyinbrooklyn

Ingredients:

Bolognese � 1 small onion, diced small � 2 cloves garlic, minced � 1 tablespoon olive oil � 1 lb. ground beef � 1 14.5oz. can diced tomatoes � 1 15oz. can tomato sauce � ½ teaspoon dried basil � ½ teaspoon oregano � ½ teaspoon garlic powder � Salt and pepper to taste

Zoodles � 1 large zucchini � 1 tablespoon olive oil � Salt and pepper, to taste � Special Equipment: julienne peeler or spiralizer

Directions:

Bolognese � Sauté onion and garlic in oil until translucent. Add ground beef and cook until

browned. Add diced tomatoes, tomato sauce and spices. � Simmer until thickened. Serve over zoodles.

Zoodles � Using a julienne peeler, peel the zucchini all around until you reach the center where

the seeds are. Save that for soup. If using a spiralizer, cut the large zucchini into 3 and working one piece at a time, spiralize to create noodles.

� Heat oil in a wok or large skillet and saute the zoodles over high heat for 1 to 2 minutes until tender and crisp. Season with salt and pepper.

Photo Credit: Chanie Apfelbaum

-21-Leket Israel’s Cookbook

Annette’s Minute SteakDuby Dahan Food Vlogger from YoDayhan and the co-creator of the modest clothing brand Esteez with wife and Annette Dahan - esteezonline.com

Ingredients: � 1 sliced tomato � 1 pack of minute steak � 1 sliced onion � Oil � Paprika � Honey � Salt � Pepper � Water

Directions: � Preheat frying pan and add oil. Sauté onions until golden brown and set aside. In a

pot, add a little bit of oil, and place the sliced tomatoes to cover the bottom of the pot. � Layer some of the sautéed onions on top of the tomatoes and then put a layer of

minute steaks on top. Add more sautéed onions on top of the minute steaks, and keep layering until all minute steaks and onions are in the pot.

� Sprinkle a generous amount of paprika on the minute steaks, some salt, pepper and drizzle some honey on top.

� Add water to just cover the minute steaks and cook until the minute steaks are soft. Tip: The minute steak will cook for approximately an hour and a half in a pressure cooker. If cooking the minute steak in a regular pot, make sure the pot is covered. Cook for at least 2 hours on a medium flame, but keep checking that there is liquid so that it doesn’t burn. Passover Tip: If you don’t use spices, you can add extra onions for added flavor.

Photo Credit: YoDayhan

Desserts

-23-Leket Israel’s Cookbook

Chocolate Orange Mousse PieAviv Harkov is the author of A Taste of Torah cookbook, which provides a weekly portion of great food, Divrei Torah, and Jewish storiesThis silky-smooth mousse will finish your Seder on a sweet note.

Ingredients:

Almond Pie Crust � ½ cup of melted margarine � ½ cup light brown sugar � ¼ cup of shredded coconuts � ¾ cup of shredded almonds

Chocolate Orange Mousse Filling � 7 oz of dark chocolate � 2 cans of coconut cream

or nondairy creamer � A pinch of salt � 2 tablespoons of orange peel � 2 tablespoons of orange juice � 1⁄3 cup of confectioners’ sugar

Directions:

Almond Pie Crust: � Preheat oven to 350°F. Melt the margarine, and mix it with the brown sugar. � Toss in coconuts and almonds, and mix well. � Evenly cover the bottom of a pie dish with the mixture. � Bake the pie crust for 10 minutes until the crust browns slightly.

Chocolate Orange Mousse Filling: � Heat two cans of coconut cream in a small pot. � Place the chocolate in a medium heat proof bowl. � Pour the hot coconut cream over the chocolate, and let it rest for 2 minutes.

Store and combine the mixture by hand. � Add the rest of the ingredients and mix it with an immersion blender until smooth

and light brown. Make sure there are no chocolate chunks. � Pour the mixture over your crust and refrigerate for at least 3 hours.

Photo Credit: Aviv Harkov

-24-Leket Israel’s Cookbook

Flourless Chocolate Intensity Torte

Strawberry Coulis

A rich cake that tastes like a huge brownie!

Ingredients: � Granulated sugar (optional) � 12 ounces semi-sweet baking chocolate � ½ cup plus 2 tablespoons unsalted butter

(margarine) or coconut oil � 4 large eggs � 2 tablespoons sugar � 1 tablespoon potato starch

A great way to use up super ripe strawberries. Ingredients: � 1 cup fresh or frozen unsweetened strawberries � ½ cup sugar � 1 tablespoon lemon juice

Instructions � In a medium saucepan, combine the strawberries, sugar, and lemon juice.

Bring to a boil over medium-high heat. Cool. Transfer to a blender. � Purée until smooth, strain in a fine meshed strainer and set aside. � Store in a sealed container in the refrigerator for up to one week.

Tip: � Transfer sauce to a squeeze bottle to use for fun plating!

Directions: � Preheat oven to 200°F. � Line an 8 or 9 inch round cake pan with parchment paper and grease the paper.

You can sprinkle some granulated sugar on top. � Heat the chocolate and butter in a double boiler, stirring until melted. This can be

done in a microwave as well. Simply place in bowl and cook on high for 1 ½ minutes. � Stir. � Remove from the heat. � Place the eggs and sugar in another bowl and place OVER (not in) simmering water. � Beat with a wire whisk until mixture begins to thicken and is lukewarm. � Remove from heat � With an electric beater, beat the warm egg-sugar mixture until light and fluffy. Gently

fold in the potato starch. � At first, fold only ¼ of the egg mixture into the chocolate, and THEN fold the

remaining chocolate into the egg mixture. � Pour the batter into the prepared pan. � Drop on the counter to remove any air bubbles. � Bake for 15 minutes. Cool on wire rack. Slice.

Tip: This cake can be frozen by wrapping it well in plastic wrap.

Recipes by Chef Shawna Goodman Sone

Photo Credit: Shawna Goodman Sone

-25-Leket Israel’s Cookbook

Passover Orange Chocolate CakeSara and Yossi Goldstein are certified chefs who trained in classic French and Middle Eastern cuisine at the Jerusalem Culinary Institute. Their background includes recipe contribution, photography, and styling work for Ami, Mishpacha, and Kosher.com, along with other freelance projects. They currently reside in New Jersey with their daughter Chaviva. Instagram: @tomatoes_tomahtos tomatoestomahtos.com

Ingredients: � 1 ¾ sticks margarine � 2 ¼ packages (3 ½ oz each) 72% cocoa chocolate bars � Zest of 1 small orange � ½ cup + 3 tablespoons light brown sugar � 5 eggs, separated � 3 ½ tablespoons sugar

Directions: � Preheat oven to 320°F. � Combine the margarine and chocolatein a metal bowl, and place the bowl over a

pot of boiling water. Make sure that no water gets into the bowl. The margarine and chocolate will melt together. Stir it every few minutes until everything is melted.

� In a separate bowl, gently mix the orange zest and brown sugar together with your fingertips. By rubbing the zest into the brown sugar, you are releasing its natural oils.

� Mix the melted chocolate mixture and brown sugar mixture together. Whisk in the egg yolks, and mix for 2 to 3 minutes.

� In the bowl of a mixer, whisk the egg whites on medium speed until they are frothy and start to thicken. Slowly add in the sugar and increase the speed to high. Whisk until shiny stiff peaks form.

� Gently fold the whipped egg whites, half a batch a time, into the chocolate mixture. Be very gentle, as not to break the meringue.

� Line a 9-inch springform pan with parchment paper, and spray it with cooking oil. Pour the cake into the prepared pan, and bake for 30 to 35 minutes. Remove the cake from the oven, and let it cool for at least 30 minutes before slicing The cake will crack in spots and fall a bit, but that’s okay! Serve with whipped cream, confectioners’ sugar, and/or fresh berries.

Photo Credit: Yossi & Sara Goldstein

-26-Leket Israel’s Cookbook

Strawberry FoolBetter Together is jointly headed by Paul Assenheim and Talia Pevsner. “Our combined passion, experience, and creativity truly make us Better Together.” bettertogether.co.il Instagram: @bettertogetherb2g

Ingredients: � 1 cup strawberries, � Double Cream, a medium pot � Juice from ½ lemon � Icing Sugar to taste

Directions: � Wash and remove the stalks from the strawberries. If you picked the strawberries

yourself, the fluffy hull will lift our as you pull off the stalk. Place the hulled strawberries in a bowl.

� Crush the strawberries with a potato masher until you have a lumpy puree. If there is too much liquid, strain some away. This stops the fool from getting too runny.

� Whip the cream in a separate bowl with a metal whisk, until the cream forms little mountain peaks when you lift up the whisk.

� Using a tablespoon, fold the crushed strawberries into the bowl of cream, using the spoon like a paddle, until the strawberries are all completely folded in and there is no more white cream. Add a squeeze of lemon juice, to taste.

� The quantity of the icing sugar you need, depends on how sweet you like it. Sift in a little, heaped spoonful at a time, folding it in well. Keep tasting the mixture, until it is just right.

Photo Credit: Better Together

-27-Leket Israel’s Cookbook

My Recipes

-28-Leket Israel’s Cookbook

My Recipes

-29-Leket Israel’s Cookbook

My Recipes