Who Says Passover has to be Bland? The cover of a book Perfect for Passover.

The cover of Naomi Nachman’s book Perfect for Pesach.
Photo Credit: Miriam Pascal


45 Kosher for Passover Spices including KFP Za’atar (no seeds)
Gluten-Free & Kosher for Passover “flours” – Almond, Quinoa & Coconut
Passover Recipes from Perfect for Pesach: Maple Glazed Rack of Ribs & Quinoa “Hummus”
Passover Recipe: Fluffiest Matzoh Balls

APRIL 9, 2019, Clifton, NJ – Passover is a time for beloved traditions – especially family recipes that have been passed down from generation to generation. But your grandma probably didn’t have half a dozen different kinds of paprika at her disposal. It’s possible she never heard of quinoa, either.

Well, times have changed. Palates have evolved. So when it comes to Passover, there’s no reason to feel stuck in a rut.

Pereg Natural Foods has asked kosher food writer, personal chef, and media personality Naomi Nachman, a.k.a. the “Aussie Gourmet,” to inspire you to change up your Passover game this year by sharing some recipes from her best-selling cookbook, Perfect for Pesach (Art Scroll).

“Delicious doesn’t have to mean complicated,” says Nachman. “Sometimes a single ingredient, something new or unexpected, is all it takes to put an intriguing twist on a simple standby.”

Pereg’s vast lineup of Kosher for Passover quality spices, spice blends, gluten-free flours and ancient grains is like an artist’s palette for home cooks; the possibilities are endless. Nachman shared a few recipes from her popular cookbook to spotlight some of these ingredients and show how easy it is to take Passover to the next level.

Quinoa (Kosher for Passover – Pereg Natural Foods)

This relative newcomer from South America takes center stage in Nachman’s Quinoa “Hummus” recipe. Since quinoa is a seed it’s perfectly acceptable for Passover use. Quinoa is a versatile “superfood” in every sense of the word: packed with nutrients and protein, high in fiber, low in fat, and gluten-free.

(Recipes shared by Naomi Nachman from Perfect for Pesach with permission from Art Scroll; Photos credits: Miriam Pascal.)

Passover Quinoa “Hummus”


1 cup Kosher for Passover Pereg Natural Foods Quinoa

½ cup pine nuts

2 cloves garlic crushed

Juice of 1 lemon (2-3 teaspoons)

½ teaspoon Kosher for Passover Pereg Natural Foods Salt

½ teaspoon Kosher for Passover Pereg Natural Foods Cumin

1 Tablespoon olive oil

¼ cup of water

1 Tablespoon olive oil, for garnish

1 Tablespoon parsley, finely chopped for garnish

Kosher for Passover Pereg Natural Foods Paprika, for garnish

Pereg’s Kosher for Passover Zahtar, for garnish


Place quinoa and pine nuts into the bowl of a food processor fitted with the “S” blade. Process until blended.
Add remaining ingredients; continue to blend. Scrape down sides and blend again for approximately 30 seconds. Do not over-blend or the mixture will become gummy.
Transfer to a serving bowl. Garnish with olive oil, parsley, za’atar, and paprika. Store in an airtight container.

Za’atar (Kosher for Passover – Pereg Natural Foods)

A staple of Mediterranean and Middle Eastern cuisine for centuries, this collection of herbs and spices is all the rage in the culinary world. It’s a zesty dry rub for meats and fish; it also brings an earthiness to stews and soups and adds a high note to marinades and dips. Many high-end restaurants keep it on the table right next to the salt and pepper. Try Pereg’s Kosher for Passover version of Zahtar in Perfect for Pesach’s Seder Brisket or Matzah Ball recipes to kick things up a notch. (No seeds/not kitniyot).

Paprika (Kosher for Passover – Pereg Natural Foods)

Sweet and mellow or fiery and fierce, the paprika family has it all. Each variety has its own flavor profile, depending on the type of pepper it’s made from and the way it’s processed. That’s why Pereg offers six different varieties to choose from: Hot, Smoked, Sweet, Spanish, Hot Oil, and Sweet Oil. Nachman adds paprika and other spices to her Maple Glazed Rack of Ribs Passover recipe.

Maple Glazed Rack of Ribs


1 (4-5 pound) rack of beef ribs

1 Tablespoon extra-virgin olive oil

1 teaspoon Pereg Kosher for Passover Salt

¼ teaspoon Pereg Kosher for Passover Black Pepper

1 teaspoon Pereg Kosher for Passover Paprika

1 teaspoon Pereg Kosher for Passover Onion Powder

6 cloves garlic, crushed

1 Tablespoon brown sugar

½ cup pure maple syrup

½ cup white wine

2 Tablespoons apple cider vinegar

2 Tablespoons tomato paste

1 teaspoon Pereg Kosher for Passover Salt


Preheat oven to 200 degrees F. Place ribs into a large roasting pan; set aside.
In a small bowl, combine oil, salt, pepper, paprika, onion powder, garlic, and sugar. Mix well to form a paste. Rub paste all over the top and bottom of the meat.
If you have time, let the meat stand at room temperature for 1 hour to absorb some of the flavors.
In a second bowl, mix maple syrup, wine, vinegar, tomato paste, and salt. Pour over the meat. Cover the meat really well. Place in oven for 16 hours overnight.
Brush pan juices over meat; cut apart ribs just before serving.
Matzo Crumbs (3 Kosher for Passover Varieties from Pereg)

Many cooks say matzo crumbs pack a punch of crunch that outshines its bread-based counterpart. Pereg’s Original, Classic Seasoned, and Full-Flavored Matzo Crumbs contain no preservatives, no additives, no MSG – just light, crispy crumbles that are perfect for chicken, beef, fish, and veggies. Passover without matzah balls? Unthinkable! Use them in Naomi Nachman’s Perfect for Pesach recipes for Eggplant Parmesan, Crispy Flounder, Matzah Balls, or Kishka Kugel – they may just become part of your annual repertory.

Fluffiest Matzoh Balls – Recipe Courtesy Pereg Natural Foods


4 eggs

6 tablespoons Olive oil

1/3 cup Club Soda

2 Tablespoons Club Soda

1 ½ cup Pereg Matzoh Crumbs

4 quarts Water

2 Tablespoons Pereg Passover Zahtar


Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into the egg mixture. Mix matzo meal and Zahtar into wet ingredients to form a workable dough; if the mixture is too wet, stir in 1/4 cup more matzo meal Cover and refrigerate for 30 minutes.

Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

ABOUT PEREG – Pereg was established in 1906 and is based in Clifton, NJ. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world. Today Pereg produces an array of all-natural products that includes ancient grains and ancient grain blends, gluten-free pasta, couscous, rice, gluten-free cereal and much more. Pereg Natural Foods products are available at select retailers throughout the US and Canada, and on their website, www.pereg-gourmet.com.

Pereg manufactures all its products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer. All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives or preservatives. Many products are also certified gluten-free and non-GMO. Follow Pereg Natural Foods on Facebook.com/pereggourmet, Twitter @pereggourmet, and Instagram @peregnatural.