A Taste of Israel at Passover

Tel Aviv, Israel, 30 March 2023 – From his kitchen at the Five Star Carlton Tel Aviv hotel on the beautiful Mediterranean coast, Head Chef Eran Nachshon has led the preparations for the festival of Passover. The hotel will be operating at 80 percent occupancy over the festival, welcoming guests from all over the world. 

Chef Eran Nachshon

However, while the expertly trained staff of the Carlton Tel Aviv put the finishing touches to the arrangements, Chef Nachshon has given a look behind the curtains, offering people around the world, an insight to the special Pesach recipes he will be preparing for the guests, allowing families around the world to enjoy some of the tastes of Pesach in the Carlton Tel Aviv.  

“Pesach is a unique time to cook,” explains Chef Nachshon, “with the added Kosher requirements for the festival, it is a great time to explore new ways to cook vegetables, fish and – for those who eat Kitniyot – legumes, which are found in every pantry and can be made into kosher-for-Passover gourmet appetizers.  

Here are two of Chef Nachshon’s special Pesach recipes:

Roasted Sweet Potatoes with Date Syrup, Black Sesame, Walnuts and Scallions  


  • 3 medium sweet potatoes  
  • 3 tablespoons olive oil  
  • 2 tablespoons date syrup  
  • Kosher salt  
  • 2 scallions  
  • A pinch of black sesame seeds  
  • A handful of roasted walnuts  


  • Heat the oven to 180°C. 
  • Peel and thinly slice 3 medium sweet potatoes. 
  • Place the potatoes in a pan, mix 3 tablespoons olive oil and 2 tablespoons of honey syrup and brush over the sweet potatoes.  
  • Add a pinch of kosher salt and roast in the over until soft.  
  • Cut the scallions lengthwise and place in ice water for 10 minutes.  
  • Lightly roast the walnuts and the black sesame seeds in a Teflon frying pan, without oil.  
  • Remove the sweet potatoes from the oven and arrange on a platter.  
  • Sprinkle with the black sesame and walnuts.  
  • Add a handful of scallions to the center and serve. 

Crispy Spinach-Filled Red Drum Fish  


The fish and the filling 

  • 6 red drum fillets, 150-200 grams each 
  • 500 gr. washed fresh spinach leaves 
  • 1 medium purple onion, chopped 
  • 3 crushed garlic cloves 
  • 3 tablespoons olive oil 
  • Salt and black pepper 

For the crust: 

  • 200 grams ground almonds 
  • 1 tablespoon chopped coriander 
  • 1 tablespoon chopped parsley 
  • 1/2 tablespoon chopped basil 
  • Kosher salt 
  • Ground black pepper 
  • 4 tablespoons mayonnaise 


  1. Preheat the oven to 170°C. 
  2. Blanch the spinach in a pot of boiling water for 10 seconds, remove, strain and transfer to a bowl of ice water. 
  3. Strain the spinach from the ice water, strain well, removing all the water, and chop. 
  4. Add the olive oil to a Teflon frying pan and fry the onions until golden. Add the garlic and then the chopped spinach. 
  5. Season with salt and black pepper, remove from the frying pan set aside to cool. 
  6. With a sharp knife, slice a “pocket” in the center of each fish and fill with the cooled spinach filling. 
  7. Mix all the crust ingredients except for the mayonnaise in a shallow bowl (add salt and pepper, taking into account the quantity of salt and pepper in the filling). 
  8. Put the mayonnaise on a plate and dip the fillets in the mayonnaise, covering on all sides. Dip the fillets in the crust mixture and press on firmly, covering on all sides. 
  9. Place the fillets on a lined baking sheet and bake in the oven for approximately 13 minutes (depending on the thickness of the fillets). 

About Staff

They call me "NewsHound IV," because I'm a clever Finnegan, sniffing out stories all over the Boulder area. I love Jewish holidays because the food is GREAT, especially the brisket. Well all the food. I was a rescue pup and glad to be on the scent!

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