I’ve lived through a lot of Passover weeks in my life and, the truth is, they’re rarely pleasant, at least in terms of meals. At various points during my teens and early 20s, giving up the carb-y goodness of pasta and sandwiches resulted in the elimination of upwards of 50 percent of my diet and a human being can only eat so much yogurt and cheese. One of the few bright spots during Passover was matzo brei—often a combination of fried matzo and eggs, which works equally well as breakfast, lunch or a late night snack after some non-grain-based drinking. Now, we can add one more use for the Passover utility player: dessert. Chef Alon Shaya is putting a unique Israeli Passover menu at Shaya, his eponymous restaurant opened last year. The menu features some distinctly Middle Eastern ingredients like pomegranate molasses and dried rose buds and finishes with this sweet take on the often-simple holiday comfort food. We got chef Shaya to share the recipe with us so you can try your hand at a Passover dessert that beats the pants of those gummy fruit slices.
And for those of you who will be in NOLA this month, you can save yourself the trouble of preparing it yourself and have Chef do it for you. He’ll be serving the Passover menu at Shaya April 22-29 from 4pm until closing time.