Nancy Davidson

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu.

These fragrant birds, glazed with a Persian-inspired sauce, are delicious paired with the Swiss potato pancakes called rösti. However, if you're not making them for Passover (or if you're Sephardic and don't avoid rice on this holiday), you could go a more traditional route and serve them over basmati rice flavored with nuts and dried fruit.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu.

This tangy salad is an interesting departure from baba ghanoush, and makes a terrific Passover starter when served with matzoh. You'll want to begin preparing it a day ahead, since it has to marinate overnight.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu.

This recipe uses fresh beets — not canned — to give the broth more flavor. It's a good idea to wear gloves when peeling and slicing the beets, but if your hands get stained, wash them right away with hot soapy water and the color should come off. If you like, additional grated horseradish can be added as a garnish.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu.

This is one of those desserts that magically improves as it sits — you could serve it after one day, but it's even better on the third day, as the matzoh soaks up the lemony syrup. To avoid a cloying rose flavor, be sure to use rose water (available at Middle Eastern markets and adrianascaravan.com), not rose syrup.