PASSOVER JORDAN URNOVITZ
Matzo & Za’atar Chicken Schnitzel with Sunchoke Puree and Horseradish Chermoula Giving the traditional flavors of Passover a modernized twist that any home cook can make! By Jordan Urnovitz
W
ith Passover quickly approaching, I was tasked by Arizona Jewish Life magazine to develop and share a dish that could be made by the home cook during the Passover holiday. I wanted to come up with something that would look fancy shmancy and impress your guests during the holiday, but also something that was very representative of the available ingredients that surround the Passover tradition. Roasted chicken or brisket is common, and almost every Jewish household has their staple recipe for both, and if you ask any Bubbie or Zaide, they’d tell you not to meddle with their classics. So, I looked at the seder plate and wanted to incorporate what most people knew about the foods of the holiday, even those not familiar with Jewish traditions. I’m not making a dish for Jewish people, I’m making a dish for everyone that wants a taste of Passover. A must is the matzo, followed by horseradish and other bitter herbs. I also wanted to keep with the kosher laws of not mixing meat and dairy. This isn’t a dish you need to serve at your seder, but it is a dish you should definitely make during the days that follow. 46
MARCH/APRIL 2020 | ARIZONA JEWISH LIFE
The issue with Passover dishes are that they can sometimes become boring or monotonous. I wanted to provide a modern take on an easy to make dish, with a Passover spin. So here’s a dish with a little bit of a wow factor, with only a little elbow grease to produce. Enjoy! EQUIPMENT Food Processor mallet plastic wrap deep frying pan INGREDIENTS HORSERADISH CHERMOULA 1.5 cups chopped cilantro 1 cup flat leaf parsley 4 cloves garlic 2 tsp cumin 1 tsp paprika
1/2 tsp coriander 1/4 tsp cayenne 1/2 lemon, juiced 1/2 tsp salt 1/2 tsp freshly ground black pepper 5 tbsp extra virgin olive oil 2 tbsp horseradish root, freshly grated you can substitute 2 tbsp of prepared horseradish from a jar, but I promise you the freshly grated one makes a difference if you can find it
