Mati, that Apple Semonlina Halva looks so good I am going to have to make some very soon. I was never a big fan of halva until I lived in Israel where they sell it at the Shuk in a variety of flavors and I have to say that my favorite is pistachio. And yes, finding great produce is hard and once you find it, it is very difficult for it not to go bad if you do not use it pretty quickly. The other day I was talking to someone about the romaine lettuce you can buy at Cotsco and how it lasts for 2 weeks! Unbelievable!
It is Passover and for some people it is very difficult to find what to eat because of the many restrictions we have and Jews that are from Eastern Europe, Ashkenazi Jews, have even more restrictions so people tend to go a little nuts this time of year. I read a great post from a friend over at Jewhungry about how we should take this time of the year to “free ourselves from the junk that we put in our body in the name of Pesach and instead choose to honor the memory ancestors who were once slaves in Egypt by eating foods from the earth, not a lab, and allowing ourselves the privilege MOST of us have to be creative, think outside the culinary box and truly be free.” This comes from the fact that people go crazy buying foods that are not very good for you.
Regardless of that there are quite a few options for desserts that I have learned over the past few years. Last year I made a Chocolate Flourless Cake with a Meringue topping and an Kitkat Almond Macaroon Chocolate Torte I believe and it was a huge success so this year I made the flourless chocolate cake without the meringue, and I also made Meringues and Coconut Macaroons. Your Pavlova is also a great alternative for Passover desserts.
Coconut Macaroons are very easy to make and they are an excellent dessert. Off course you can buy them at the store ready made, just like you can buy cake and brownie mixes for passover but homemade Coconut Macaroons are the best.
- 5 1/2 cups of shredded sweetened coconut
- 1/2 cup of sugar
- 5 Tbs of bread crumbs or matza meal
- 1 tsp lemon zest
- 1 pinch of salt
- 5 egg whites
- Preheat the oven to 275 °F.
- Beat the egg whites until stiff.
- Add the sugar to the egg whites slowly.
- Add the lemon zest, salt and bread crumbs or matza meal.
- Lastly, softly stir in the shredded coconut to the egg white mixture with a spatula.
- The dough should not be too wet, rather somewhat dry and sticky.
- With wet hands, make medium sized balls with the dough and place on a cookie sheet lined with parchment paper or cooking spray. You should yield about 2 cookie sheets of macaroons.
- Place in the oven for about 15 minutes and then switch the pans from top to bottom and bake for another 15 minutes or until slightly golden.
- Let the macaroons cool completely and you can adorn with a pistachio in the middle.
Happy Passover and Easter!