Adam Jackson

Yid.Dish: Sugar & Spice & All Things Nice, or Jemma

Ashkenazim might associate Pesach with brisket, kneidlach, or matzah brei. Thanks to the Ashkenazi side of my family (my father’s parents and my paternal grandfather) we did grow up eating matzah balls of two sorts: kneidlach, and matzah kleis made with chopped parsley. But by far the most special thing about Passover for me has always been a Sephardic family recipe we’ve inherited from our grandmother, Tess Blackburn, who was born in Lisbon.