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Passover Recipes from Hillel 818 Students

Maya Kimia, a CSUN Linguistics major and Anthropology minor, graduated in Fall 2020. She will have an Associate's degree from LA Pierce College on Criminal Justice in Spring 2021.

This is Maya Kimia's favorite Passover family recipe is a fun one that has so much versatility! Maya enjoys trying new things and having traditional foods.

Chocolate Caramel Matzo Brittle

18-22 servings


Make the caramel sauce:

1 cup butter (margarine for the non-dairy option)

1 cup brown sugar

Bring to a boil, stirring constantly

Boil on medium boil until foamy for about 2 mins to dissolve sugar

To get fluffy, stir consistently 2-3 mins,


Preheat the oven to 350 degrees

Pour and spread the mixture over matzo while it is still hot

Reduce the oven temperature to 325 degrees

Place in the oven for 10-15 minutes. If it is browning too fast, reduce the temperature to 300

Remove after melted golden

Sprinkle chocolate generously for a minute and let it get melte

Return to oven for less than a minute

Carefully spread chocolate (make sure Kosher for Passover, or kosher/allergy free/dark)

Add toppings if you desire! Examples include nuts, cranberries, coconut, pistachios, almonds, walnuts, dried apricots, and more!

Let it chill in the refrigerator for about an hour

Cut the matzo into small squares and serve


Sarah Banfalvi is a Business Law Business Honors double major with a Marketing Minor. This matzo cake is her favorite Passover family recipe she makes every year with her mother. Cooking has brought Sarah's family together because her immediate family lives in America, and the rest live in Hungary. The best part about the recipe is it is Kosher for Passover, so she can eat it when she is craving bread! As a child, Sarah would eat a lot of Hungarian food from her mom, like different soups, lentils for New Year made Hungarian style. Also, lecsó (lecho), a stew with bell peppers, sausage, tomatoes. Her favorite meal growing up was Chestnut puree, a Hungarian dessert.

Chocolate Jam Matzo Cake

6 servings


Place 2-3 cups warm milk in a wide shallow pan on low heat

Add 2 to 3 tablespoons of honey in the wide shallow pan

You need only enough to have an inch of milk

Dip matzah sheets into milk until softened

Use half a box of matzo for 6 servings

Place the pieces on a tray

Spread 2 tablespoons of jam or jelly on top in between each layer of matzo

Continue stacking the pieces of matzo and add jelly in between every layer of matzo

Spread about 2 tablespoons of chocolate spread, melted chocolate, or vanilla cream on to

Chill in the fridge


Aubrey Golding is a Sociology Major with two minors in both Africana Studies and Human Sexuality. Starting this summer, she will be starting a dual-degree graduate program to earn a Masters of Public Administration in addition to a Masters of Jewish Nonprofit Management. This is her favorite Passover family recipe because Aubrey and her brother love to make anything that involves tomato sauce. Over the last two years, Aubrey and her brother, Oliver, have learned to cook together. It has brought them together, making lots of new kosher and vegan recipes as their dietary lifestyle has changed. Aubrey came up with the layers and combo of flavors in the matzah lasagna, and he came up with tomato sauce inside. It is important to Aubrey because it is a reminder of heritage, spirituality, and humility and a celebration of their sibling bond.

Matzo Lasagna

(2-3 servings)


2 squares of your preferred matzah

1-2 Roma tomatoes

½ a handful of fresh basil leaves

3 cloves of garlic (double if you are a crazed garlic-lover like us)

Shredded vegan mozzarella cheese! (Recommend the Violife brand)

½ cup of spinach

Italian seasoning

Salt and pepper

Any other veggies you may want inside! (zucchini or eggplant could be yummy!)

Nutritional yeast, just a little bit

Sauce! See the additional recipe below!


Take the 2 squares of matzah and cut them in half; you would now have 4 half squares.

Preheat oven to 375 degrees

Place 1 half square in the pan

Spoon up some of that yummy sauce on top!

Dice the Roma tomato(s) and put ¼ in pan

Add basil and spinach

Put any other veggies you want to layer in the pan

Put a generous amount of vegan cheese in the pan

Garlic, so much garlic in the pan, but not all of it!

Sprinkle a little bit of salt, pepper, nutritional yeast, and Italian seasoning

Repeat steps 3-9 three times

Top with vegan cheese and Italian seasoning

Place aluminum foil over the top of the pan and place in the oven for 20 minutes

After 20 minutes, remove the pan from oven, take off the foil, and place it back in the oven for an additional 25 minutes

Remove from the oven, let cool (or don't, but don't blame us if you burn your tongue), and enjoy!

Ingredients for Sauce

28oz Canned Diced Tomatoes

¾ Cup Onion, diced (medium or small)

2 Tbsp Olive Oil

3-4 Cloves Minced Garlic

Black Pepper

Garlic Salt

Italian Seasoning



Chop onion into small or medium dices

Add 2 tablespoons of olive oil to the sauce and heat at a medium temperature

After about 25 seconds, add your onions; they should be sizzling

Cook onions until lightly browned/caramelized, usually takes about 3-5 minutes, could take longer

Once caramelized, add minced garlic and Italian seasoning; make sure to move around the garlic in the pan to prevent burning

Cook onion, garlic, and Italian seasoning until aromatic

Add canned tomatoes, garlic salt, and black pepper and mix all with a wooden spoon

Continue to keep on medium heat until bubbles appear

Add all ingredients from the pan to the blender and blend until a smooth sauce is made

Serve to your family and friends and have a fantastic dinner.

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