Passover Foods: The Complete Guide to What You Eat, What You Avoid, and Why

Passover is one of the most food-centered holidays in the Jewish calendar, and the rules about what you can and cannot eat are among the most specific in Jewish law. Chametz refers to leavened grain products — wheat, barley, oats, spelt, or rye that has been allowed to ferment or rise. Bread, pasta, beer, cake, crackers. All of it is forbidden during Passover. The prohibition comes from the Exodus story: the Israelites left Egypt so quickly their bread had no time to rise. Matzah is the unleavened flatbread that replaces all grain products. There is a specific mitzvah to eat matzah at the seder. Beyond the religious obligation, matzah shows up everywhere: matzah brei, matzah ball soup, matzah pizza, matzah toffee. The seder meal varies by family but certain dishes are standard. Matzah ball soup is the most universal — the debate over floaters versus sinkers is ongoing. Brisket slow-braised with onions is the other signature dish. Gefilte fish, tzimmes, and roasted vegetables round out most tables. The kitniyot divide is significant: Ashkenazi tradition prohibits rice, corn, and beans during Passover in addition to chametz. Sephardic tradition never adopted this restriction. A Sephardic Passover table might have rice pilaf while an Ashkenazi table has potato kugel. For dessert: flourless chocolate cake is the prestige option. Coconut macaroons are the other classic. The constraints produce creativity.