Healthy Stuffed Onions for Passover from Passover Made Easy

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Healthy Stuffed Onions for Passover from Passover Made Easy

9 Comments 27 March 2014


Stuffed Onions, The Jewish Hostess, Mechshe

Stuffed onions, or “mechshe” is a common Shabbat and holiday dish for all Syrian Jews. Traditionally, our grandmas would stuff their squash, tomatoes, carrots, and Spanish onions with fatty beef that they would grind themselves. They would then add in Arborio (short grain) rice, salt, allspice, and cinnamon. A homemade  sweet and sour tamarind “ourt” sauce would then be poured on and this yummy concoction would simmer on the fire or in the oven for hours. Well, Victoria Dwek has managed to modernize this centuries old mechshe recipe, plus make it taste fabulous AND healthy. Victoria and Leah Shapirah feature this stuffed onion recipe PLUS 59 more fabulous and easy kosher for Passover recipes in their new cookbook Passover Made Easy. Not only is it beautifully designed, but the innovative recipes have been triple tested and actually have gorgeous FULL COLOR photos for each dish!  I would truly send this new take on Passover cooking  kosher cookbook as the perfect Passover gift. At $10. what are you waiting for???  Click and buy now! Enjoy! Marlene

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“When Leah Schapira and I began working on the side dishes chapter of our newly released book, Passover Made Easy, I knew I absolutely had to borrow inspiration from my heritage and “stuff” something. It wouldn’t be zucchini or eggplant, though, that would be too ethnic for a wider audience. But how about an onion? Leah suggested I make an all-vegetable filling, and I got to work. Most recipes take a few tries to perfect, but this was an instant winner.

I had fun making these because onions are among the easiest vegetables to stuff. They’re also freezer-friendly, so you can prepare this pretty side dish in advance and rewarm before the meal. The ground almonds in the recipe don’t only do a great job of binding the stuffing together — they also taste way better than bread crumbs. The end result is a dainty and flavorful little bite. For a prettier presentation, be sure to select round onions.

You can also use red onions, or a combination of red and white, to give this dish a different look.” -Victoria

Healthy Stuffed Onions for Passover from Passover Made Easy

Yield: 24 Stuffed Onions

Healthy Stuffed Onions for Passover from Passover Made Easy


  • 8 small onions
  • 1 tablespoons olive oil
  • Stuffing
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 1 sweet potato, peeled and finely diced
  • 1 zucchini, finely diced
  • 1 small eggplant, peeled and finely diced
  • • pinch coarse black pepper
  • 1 teaspoon onion powder
  • 1-2 teaspoon salt
  • 1 cup ground almonds


  1. Preheat oven to 350°F. Cutting off as little as possible, remove the two ends of each onion; peel onions. Make a slit through one side of each onion to the center, so that each ring is sliced halfway through.
  2. In a large saucepan, bring water to boil. Add onions and boil 15 minutes. Strain and let cool. At this point, it should be easy to peel apart each onion layer. Separate onion layers.
  3. Prepare the stuffing: Heat oil in a sauté pan over medium-high heat. Add onion and sweet potato; sauté, stirring occasionally, for 12 minutes. Add zucchini and eggplant. Cover, lower heat, and cook, stirring occasionally, until vegetables are soft and cooked through, about 20-30 minutes. Stir in seasoning and almonds. Remove from heat.
  4. Place a spoonful of stuffing into each onion layer. Roll up and seal each layer. (Onions can be frozen at this point.)
  5. Place stuffed onions into a baking pan just large enough to hold them. Sprinkle with oil. Cover and bake 20 minutes. Uncover and bake additional 10 minutes.

Passover Made Easy, co-authored by Victoria Dwek and Leah Schapira, and published by Artscroll, includes 60 creative new recipes for Passover, each with a gorgeous full color photo. You can find it wherever Jewish books are sold, or online at Amazon.Leah Schapira is the co-founder of, a popular online kosher recipe exchange, and the author of the bestselling Fresh & Easy Kosher Cooking. A self-taught cook, Leah expresses her love of cooking through her recipe column, her busy website, and her exciting cooking demos and classes. Passover Made Easy is Leah’s second release with ArtScroll/Shaar Press.

Victoria Dwek is the managing editor of Whisk, a popular kosher food magazine published weekly by Ami Magazine. Her feature articles take readers behind the scenes to learn from chefs and other professionals in the kosher food world. An experienced journalist and avid hostess, Victoria’s work combines her passions for good food and good writing.

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Debbie’s Not “JUST” for Passover Cookies!

kosher dessert recipes, kosher passover recipes,seder table Ideas, Passover Recipes

Debbie’s Not “JUST” for Passover Cookies!

3 Comments 27 March 2014


Any recipe that I get from Debbie Gindi is sure to be a guaranteed winner. Debbie is ahead of  every trend in town, especially the food and  table decor scene.

Thank you Debbie for being such a big contributor to The Jewish Hostess! Jewish women all over the world are loving your recipes! Love, Marlene

“Hi Marlene ,

I have a fast,easy and elegant passover cookie recipe that all your guests are sure to love. My family and friends love these sweet chewy treats so much I bake them all year round,hence the name!! NOT JUST PASSOVER COOKIES!

You can also add mini chocolate chips,different nuts or extracts to change them up a bit!

I even spread the flat side with seedless raspberry jam,sandwich two cookies  together and dipped in melted chocolate for variation!

Either way these are sure to be a big winner with everyone!

Happy Holiday! Debbie Gindi”

Not “JUST” Passover Cookies

  • 4 egg whites
  • 2 cups sugar
  • 4 cups ground almonds (or any nut of your choice)
  • (1/2 c shredded coconut, Almond or any type Extract, mini choc chips)optional
  1. Preheat oven to 325 degrees.
  2. Line 2 large cookie sheets with parchment paper. Beat all ingredients together on medium speed with hand blender.(If adding chips or coconut add after blending and combine with spoon)
  3. Form into teaspoon size balls.
  4. Place on lined cookie sheets 1 inch apart. Bake for 15-17 minutes.
  5. When cool you may drizzle with melted chocolate or spread jam on flat side and sandwich together for “linzer tart cookies”



Claudia’s Passover Marshmallow-Nut Log

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Claudia’s Passover Marshmallow-Nut Log

11 Comments 27 March 2014


by Claudia Bildirici
My Mom made this marshmallow and nut recipe every single year on Passover. We all looked forward to this special Passover dessert. I look back now and wonder, why did she only made them on Passover?
The truth is, you can really make these passover dessert treats all year round but this year, just like my mom,  I waited till Passover 2011 to make them again!


  • one bag chocolate chips
  • 1 cap of oil
  • two 5 ounce bag mini marshmallows
  • 1 cup chopped toasted pecans
Create this Kosher Recipe:
  1. toast pecans in a 350 oven for 10 min. Toasting will bring out the flavor.  Watch closely they burn quickly
  2. In a microwave melt chocolate chips on high for 30 seconds Mix return for another 30 seconds
  3. do not try to melt the chip completely . they will melt when you mix the chocolate
  4. add a cap of oil to the chocolate and mix ( this will thin the chocolate)
  5. Cool a couple of min.
  6. add marshmallows and 1/4 cup of pecans
  7. mix till all combined and no whites of the marshmallow show
  8. now for the mess!!
  9. take one parchment paper and sprinkle with pecans.. top with 1/2 the mixture in a log shape. top with more pecans
  10. now roll the mixture in the parchment paper trying to tighten the mixture.
  11. repeat and chill till firm about 1-2 hours  Remove paper slice into 1″ rounds and store in freezer. or should I say HIDE in the freezer?
Enjoy and happy holiday!


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