EL AL Israel Airlines Celebrates Passover in the Sky: Special Holiday Recipes - Food & Beverage Magazine

EL AL Israel Airlines Celebrates Passover in the Sky: Special Holiday Recipes


Special Holiday Recipes from Renowned Israeli Chef and TV Personality

EL AL Israel AirlinesEL AL Israel Airlines is helping passengers celebrate Passover with family and friends by adding flights worldwide to accommodate this year’s holiday traffic. As the world’s only kosher airline, EL AL will serve Passover meals in accordance with strict dietary laws under Rabbinic supervision.

Catering for EL AL flights from New York (JFK/Newark) is provided by Borenstein, a daughter company of EL AL, with dishes prepared by Executive Chef Steven Weintraub. Award-winning chef and TV personality Moshe Segev, who oversees all catering operations for EL AL flights departing Israel, has provided his favorite kosher recipes for Passover.

Chraime Fish

Chraime FishIngredients:

3 pieces fish fillet (salmon, locus or any other fish preferred)

1/2 cup olive oil

7 red peppers (sliced slim)

9 sweet tomatoes, peeled and sliced into cubes

9 garlic cloves, chopped

1 cup chopped coriander

1 cup chopped parsley

1 heaping tablespoon Moroccan paprika

1 heaping tablespoon salt

1 teaspoon turmeric

1 teaspoon white pepper

2 cups water

Handful of toasted pine nuts


Heat a flat and wide pot with olive oil (high heat). Add peppers and garlic. Mix. Add tomatoes and cook until peppers are soft. Add spices (paprika, salt, turmeric, white pepper). Mix well. Add ¾ of herbs (coriander and parsley). Place fish carefully near each other. Pour on water and cook for 20 minutes.

Sprinkle remaining herbs on fish. Cover pot and continue cooking for 10 minutes.

Orange Soup

Orange SoupIngredients:

2 large pumpkins

2 large sweet potatoes

1 carrot

6½ cups water (more hot water can be added at the end if a thinner soup is preferred)

Add salt and ground white pepper to taste


Cut vegetables into 2 x 2 centimeter cubes. Steam vegetables in a pot with a little butter.  Add water, cover pot and cook until vegetables are completely soft. Drain vegetables and keep cooking water aside. Blend cooked vegetables until texture is smooth. Add salt and pepper to taste (Chef Segev recommends adding more pepper to balance sweet potato sweetness). If the soup is too thick, add some cooking water saved earlier until the right texture is reached.