More than 3,000 people nationwide — Jews and non-Jews alike — entered the third annual Simply Manischewitz Cook-Off. From that list, five finalists and one grand prize winner were selected last month.
Here are two of the award-winning selections, including a recipe for meatball sliders that earned Amy Siegel of Clifton, N.J., the grand prize (a state-of-the-art stainless steel kitchen, $5,000 and other goodies). The other recipe (pictured) is from finalist Myra Smolev of New York City.
Both of these recipes were adapted to be kosher for Passover by chef and cookbook author Sarah Lasry.
Marvelous Mediterranean Meatball Sliders
Makes 10-12 servings
1 cup Manischewitz matzah meal (kosher for Passover)
2 lbs. ground turkey
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 cup mint leaves, chopped
1 large egg
Manischewitz non-stick cooking spray
1 Tbs. extra virgin olive oil
1 large Bermuda onion, thinly sliced
1 box Manischewitz Tam Tams (kosher for Passover)
1 head Bibb lettuce, washed and patted dry
1 bottle Manischewitz Creamy Thousand Island dressing (kosher for Passover)
In a large mixing bowl, combine turkey with the spices and mint leaves and egg. Shape mixture into small meatballs. Heat a grill pan or large skillet over medium-high heat. Spray with nonstick cooking spray. Grill meatballs for 3 to 5 minutes per side, until no longer pink in center.
Heat a large skillet over medium-high heat. Add olive oil and onion. Sauté for 10 to 12 minutes, until softened and golden.
To assemble slider, on a plate, place 1 Tam Tam, top with small lettuce leaf, cooked meatball, onions, 1 tsp. of Creamy Thousand Island, and top with another Tam Tam. Garnish with additional chopped mint leaves.
Sloppy Moses
Makes 4-8 wedges
3 oz. Manischewitz potato pancake mix (kosher for Passover)
1 large egg (for mix)
Extra virgin olive oil
Manischewitz extra virgin olive oil cooking spray
1 large sweet onion, chopped
8 oz. fresh sliced mushrooms
1 lb. chopped meat (kosher chuck)
Manischewitz original marinara sauce (kosher for Passover)
Shredded broccoli and/or carrots
Sliced cucumbers
Preheat oven to 475 degrees. Prepare pancake batter as per package directions. Allow to thicken and add 1 Tbs. oil. Stir.
Generously spray 2 8-inch round baking pans with Manischewitz extra virgin olive oil spray. Pour 1⁄2 the batter into each and bake for 20 minutes or until edges turn brown and crispy. Turn and bake 15 minutes or until pancake is tan. Take out of oven and cool.
In large skillet, add oil, enough to cover bottom in thin layer. Sauté chopped onion until light brown, adding more oil if needed. Add sliced mushrooms and continue to sauté until dark brown. Add chopped meat and cook until browned.
Place one pancake on a round serving plate. Spread meat mixture evenly. Cover with second pancake. Dot top with Manischewitz marinara sauce. Cut 4 to 8 pie portions and separate so you can place a small bowl of heated marinara sauce in the center for dipping. Garnish with broccoli, carrots and/or cucumbers.