Chag sameach! These Passover recipes are all kosher for the holiday, including chametz-free main dishes, side dishes and desserts to create the perfect Passover Seder meal.

38 Passover Recipes for a Memorable Seder Dinner

Potato Kugel
Noodle kugel isn’t a fit for Passover because the noodles are chametz, but potato kugel is a perfect addition to the holiday table. This potato kugel recipe uses Russet potatoes, which become soft inside but crisp up to perfection on the top layer.
Charoset
This fruit-and-nut blend has a spot on the Seder plate, but it’s also a great way to liven up a piece of matzo. The specific ingredients in charoset vary from Passover table to table. This recipe is made with a chunky blend of apples and walnuts that simmer in wine and cinnamon to create a homey, warming bite.
Matzo Ball Soup
Passover Seder wouldn’t be the same without matzo ball soup! To simplify your day-of prep list, you can make the soup ahead of time and pre-mix, shape and store the matzo balls in the refrigerator. (Psst: The secret to making them as good as your bubbe’s is a splash of seltzer water in the batter.) Just before serving, heat the soup and cook the matzo balls.
Jewish Brisket
It doesn’t get more traditional than Passover brisket. Making a gigantic brisket might seem intimidating, but it really is the easiest way to feed a large crowd. If you have time, I recommend cooking it a day ahead (like Midge’s famous brisket from The Marvelous Mrs. Maisel). Cold brisket is much easier to slice and reheats exceptionally well.
Quinoa Tabbouleh
Most grains (including wheat, spelt, oats, barley and rye) are a no-go for Passover, but quinoa is generally accepted for Seder dinner. Though it looks similar to couscous, quinoa is a seed that belongs to the same family as chard and beets.
Flourless Chocolate Torte
Flourless chocolate cake is a classic Passover dessert because the ingredients are all kosher for Passover. Plus, one can never have too many gluten-free dessert recipes, whether it’s Passover or not.
Roast Chicken
This roast chicken is a nice change of pace from the classic Passover brisket. Rubbing the chicken with olive oil, lemon zest and fresh rosemary gives it a spring flavor and helps the skin reach a deep brown color so it looks as good as it tastes.
Roasted Carrots with Thyme
These carrots are sliced lengthwise and roasted in honey and thyme to make a beautiful vegetable side dish. They pair well with Passover favorites like matzo ball soup or meaty main dishes like chicken or brisket. Just make sure to buy 100% pure honey, which will not contain additives like corn syrup.
Passover Rolls
This is one of those Passover recipes that I tend to make all week long. The rolls are great for dinner with a pat of butter (or vegan butter if you don’t want to serve dairy products). They also work for lunch as a sandwich bread or for breakfast with kosher cream cheese and lox.
Roasted Red Potatoes
Simple herb-roasted potatoes are a welcome addition to any Passover meal, especially when served alongside brisket and jus. The rosemary gives these potatoes a distinct fragrance that’s unforgettable.
Gefilte Fish
Translated from Yiddish, gefilte fish means “stuffed fish.” While recipes vary, gefilte fish is generally made with a combination of fatty fish, lean fish and vegetables, with matzo meal and egg as binders. After cooking the fish mixture, let it cool completely before serving. Then serve them cold with a dollop of maror.
Matzo Meal Pancakes
Serve a short stack of matzo meal pancakes for breakfast with jam or fresh fruit. Or top them with butter, syrup and whipped cream to give them a decadent edge.
Passover Rainbow Cookies
These gorgeous layered cookies are made with almond flour and matzo meal, adhering to Passover’s dietary restrictions. Feel free to change the color of each layer by using different types of food coloring.
Apple Cake for Passover
This cake is made with potato starch and matzo cake meal instead of flour, so it’s kosher for Passover. You should be able to find the finely ground matzo cake meal at the grocery store. If not, measure an extra 2 tablespoons of matzo meal for every cup and pulse it in a food processor until it resembles all-purpose flour.
Roasted Radishes
Roasted radishes are great with any holiday dinner, but they pair exceptionally well with brisket or roast chicken. Instead of using the olive oil called for in the recipe, try using schmaltz for an extra flavor boost.
Tzimmes
This rich, colorful Jewish stew is a classic side dish for Passover or Rosh Hashanah. Between the sweet potatoes, carrots, dried plums, orange juice, honey and brown sugar, this dish is sweet enough that you won’t need to serve dessert (but that doesn’t mean you can’t!).
Unstuffed Cabbage Rolls
This deconstructed dish captures all the flavor of classic cabbage rolls but with a fraction of the work. Because the meatballs are made with rice instead of bread crumbs, they’re kosher for Passover. To turn this dish into cabbage roll soup, simply add extra liquid.
Matzo Pizza
Before making this dish, look for mozzarella cheese labeled “kosher for Passover.” You can add vegetables like bell peppers or onions to this pizza, but you’ll want to hold the meat if anyone at dinner keeps kosher and avoids mixing meat and dairy.
Cauliflower Steak
Roasted cauliflower is one of our favorite vegetable side dishes, especially when it’s cut into impressive steaks. This veggie is incredibly versatile and can be seasoned to complement your main dish. When using ground spices, just remember to look for a label certifying it as kosher for Passover.
Passover Macaroons
These Passover macaroons remind me of the classic grocery store cylinder of macaroons I grew up with, except the homemade version is even tastier. You can customize them by drizzling them with melted chocolate or adding crushed nuts to the top before they’ve set. They’re great to make ahead since they last for up to five days.
Israeli Salad
Fresh salads offer a bright counterpoint to heavy mains like brisket or roasted chicken. This salad is elegant in its presentation but simple in flavor, featuring light and crisp vegetables dressed in a bright vinaigrette.
Passover Popovers
Traditional dinner rolls aren’t allowed for Seder dinner—Passover recipes must use unleavened grains only. But you won’t miss them if you make these matzo cake meal popovers. They puff up and become delightfully crispy in the oven. And all you need to make them is a muffin pan!
Smoked Brisket
Smoked brisket isn’t exactly traditional, but this recipe contains all kosher ingredients. The deep, smoky flavor would be a welcome change of pace at any Passover celebration.
Double-Nut Stuffed Figs
Finding grain-free Passover dessert recipes can be challenging, so focusing on fruit-forward desserts is never a bad idea. We like using dried Calimyrna figs here because their large size makes them well-suited for stuffing.
Roasted Fennel and Carrots
Fennel makes a fantastic addition to Passover dinner because it pairs well with brisket, chicken, salmon or lamb. The bulb’s natural anise flavor softens and mellows as it cooks, taking on a sweet edge that tastes fantastic alongside roasted carrots.
Roasted Sweet Potatoes
This roasted sweet potato recipe uses simple seasonings: olive oil, garlic, salt and pepper. That allows the sweet potatoes to shine, but the recipe can easily be modified using other kosher herbs and spices.
Citrus Cod
Fish is considered kosher if it has both fins and scales, so cod is a fantastic choice as a main dish for Passover. The oranges used in this recipe make sense since you probably already have some on your Seder plate.
Herb Salmon
These herb-topped salmon fillets are one of our favorite salmon recipes. They look elegant for a holiday dinner but are ready to eat in only 30 minutes.
Lemon-Roasted Asparagus
Spring asparagus is so flavorful that it doesn’t require a lot of seasoning to taste great. Toss it with a little grated lemon zest, garlic, salt and pepper, and this vegetable side dish will pair perfectly with any main you choose to serve at Passover Seder.

Maror
From the Recipe Creator: On the Seder plate, the top center spot is reserved for maror. Many Jews use horseradish for the maror, but other bitter herbs or vegetables work, too. —Teddy Nykiel, Milwaukee, Wisconsin
Maror (or bitter herbs) symbolize the Jewish peoples’ suffering from being enslaved, and this dish is an essential part of the Seder plate. The specific bitter vegetable depends on family traditions, but horseradish is commonly used. For a bright pink version, try making maror with beets.
Sheet-Pan Chicken and Veggies
If you’re running short on time, make the main dish and vegetable sides on a single sheet pan. You can use bone-in thighs or breasts, chicken quarters, or a whole cut-up chicken—your choice. That said, we recommend using chicken on the bone as it tends to be juicier and more flavorful.
Rack of Lamb
The tradition of eating lamb on Passover ended in 70 CE with the destruction of the Temple in Jerusalem. Some Jews don’t find it appropriate to serve lamb for Passover dinner, while others deem it acceptable to make Passover lamb recipes if the lamb is roasted in a pan with liquid. Depending on your family’s customs and interpretations of the rules, this bread-crumb-free rack of lamb could be perfect as your dinner centerpiece.
Chocolate-Covered Matzo
If you’ve never had chocolate-covered matzo, you’re about to fall in love. It tastes similar to chocolate-covered pretzels with its sweet-and-salty vibe and perfectly crisp bite. We recommend using unsalted matzo in this recipe, which allows you to control the exact amount of salt.
Matzo Brei
This sweet or savory eggy dish is traditionally served for Passover breakfast or brunch. To make it sweet, add cinnamon and sugar to the egg mixture and serve it with applesauce or jam. For a more savory spin, add chopped onions, garlic and peppers to the egg mixture and top the matzo brei with green onions and sour cream.
Passover Meatballs
Skip the breadcrumbs and use matzo meal to create Passover-friendly meatballs. Be sure to purchase kosher ground beef if you’re making a kosher meal.
Onion Kugel
Potatoes aren’t the only noodle-free version of kugel! This recipe resembles a souffle, where the eggs are separated and the whites are beaten until stiff peaks form. That adds air, which causes the kugel to puff up as it bakes.
Cranberry Lime Macaroons
This sweet treat is the perfect Passover recipe to end a fantastic meal. The macaroons are chewy and light, and we love the addition of cranberries to add color and sweet flavor. Once cooled, you can freeze these macaroons in a freezer-safe container for later. Then, let them thaw on the counter for a few hours until they come to room temperature.

Sephardic Date Charoset
From the Recipe Creator: This Sephardic charoset is perfect for your Passover Seder meal. Our recipe features raisins, dates, apricots, almonds and more. Don’t forget to serve with matzo crackers. —Risa Lichtman, Portland, Oregon
Unlike Ashkenazi charoset, which is made with apples, walnuts and wine, Sephardic charoset is made with dates, raisins and apricots. It resembles more of a paste than a jam and tastes delicious spread onto a piece of matzo.
Passover Recipes FAQ
What is Passover?
Passover is a Jewish holiday observed in the spring that celebrates the Israelites’ liberation from slavery in ancient Egypt. There are many Passover traditions from around the world, and the holiday lasts for seven to eight nights (depending on where it’s celebrated). The first night of Passover always starts with a celebratory dinner known as the Passover Seder.
What is a typical Passover dinner menu?
A typical Passover dinner menu includes matzo ball soup, gefilte fish, plenty of vegetables and a meaty main dish like brisket or roast chicken. Most menus also include charoset, an iconic side dish made from a blend of fruits, nuts and spices.
What foods are kosher for Passover?
Foods that are kosher for Passover include fruits, vegetables and kosher meat, fish and eggs. It’s important to check the labels on all other foods, as there’s a difference between keeping kosher and kosher for Passover. On Passover, we avoid chametz—leavened food—including wheat, spelt, barley, oats and rye. Ashkenazi Jews also avoid kitniyot, which includes legumes, corn, rice and most seeds.