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EL AL Israel Airlines Celebrates Passover

More Than 75,000 Sheets of Matzah and 225 Pounds of Assorted Chocolates
Served on Holiday Flights from the USA 
Plus Delicious Passover Recipes Offered

NEW YORK – March 27, 2012 – EL AL Israel Airlines is preparing for the Passover holiday and has added two extra nonstop flights from the U.S.A. to accommodate the high demand.  As the world's only Kosher airline, EL AL specially prepares Passover meals in accordance with Jewish dietary laws under rabbinic supervision.  Additionally, EL AL aircraft, premium class lounges, kitchens and catering equipment will undergo a thorough cleaning to meet the necessary rabbinical inspection in preparation for the holiday. 
On the holiday flights this year, more than 275 pounds of smoked salmon, 250 pounds of smoked trout, 225 pounds of assorted chocolates and more than 75,000 sheets of matzah (all Kosher for Passover) will be served on EL AL nonstop flights from New York (JFK and Newark) and Los Angeles to Israel.
All beverages (including wine) are complimentary and Kosher on every EL AL flight. In keeping with holiday kashrut laws, beer and whiskey (which contain grain) are removed from flights and matzah is served with every meal, replacing all bread products.  Disposable dishes, glassware and cutlery are used on all flights. Additionally, special   EL AL Glatt Kosher Regal meals for Passover will be available on flights departing JFK and Newark Airports.
EL AL passengers flying from New York (JFK/Newark) in economy class during Passover can select from dinner entrées including sweet and sour chicken with roasted potatoes or beef patties with gravy, mashed potatoes and carrots served with a fresh green salad and chocolate fudge cake for dessert. For breakfast, passengers can enjoy an herb omelet with roasted potatoes served with a fresh fruit cup and assorted cookies.
In Platinum Business Class for Passover, passengers can select from an array of starters including beef pastrami wrapped grilled asparagus with mint sauce, fresh tossed salad, pickled cucumber and fennel salad, or pineapple and celery salad with smoked  trout. The main course choices include herb roasted chicken breast in orange sauce with golden raisins and figs, Beef Stew Provençal, or pan-seared salmon fillet served with lemongrass wine sauce. All entrées are served with roasted garlic mashed potatoes and seasonal vegetables. For dessert, Platinum Business Class passengers can choose from an exquisite selection of pastries, cookies, chocolates and sliced fruit, accompanied by a choice of coffee or tea. Breakfast selections include an herb omelet with roasted potatoes and cherry tomato, assorted yogurts and cakes accompanied by matzo with butter, honey and jam.
The Passover dinner menu for First Class passengers offers a delicious selection of tapas, soups, main courses and salads. Tapas offerings including Asian chicken salad with bok choy, grilled eggplant salad, fennel citrus salad. Additional tapas are available upon request, and include smoked trout salad, roasted zucchini and roasted pepper salad. Passengers can select from main entrees such as Moroccan chicken tagine, braised beef short ribs and honeyed carrots and sautéed wild mushrooms, or fillet of sole wrapped asparagus with tangerine sauce. All are accompanied by a choice of butternut squash or pear bisque, a fresh garden salad, spring vegetables and roasted potatoes. For dessert, passengers can enjoy a choice which will include fresh fruit with tropical fruit sorbet, assorted pastries, chocolates, an assorted cookie tray, regular and decaffeinated coffee, espresso and assorted teas. The First Class breakfast menu includes specialties such as herb feta cheese, basil bocconcini salad, and gravlax flower to name a few, an herb or plain omelet, assorted yogurts and cakes, and matzah.

The EL AL Business and First Class lounges at JFK will offer passengers a variety of salads that are served with matzah and include baba ganosh, carrot salad with raisins and potato salad. A variety of drinks, dessert and special snacks for Passover (such as Bamba) will also be available. Additionally, the lounges will be cleaned thoroughly before Passover.

Catering for EL AL flights from New York (JFK and Newark) is provided by Borenstein Caterers, Inc. (a daughter company of EL AL) and is prepared by Executive Chef Steven Weintraub, who has worked with some of the world’s finest chefs including Wolfgang Puck, Bob Spiegel and Jean-Georges Vongerichten.  Award-winning chef and television personality Moshe Segev heads up all catering operations in Israel for EL AL flights departing Tel Aviv.
Passengers can create their own Passover cuisine at home with the following recipes, courtesy of Chef Weintraub and Chef Segev:  

GEFILTE FISH TERRINE
Ingredients:

  • 1 tablespoon margarine
  • 2 pounds halibut fillet, skinned and boned
  • 1 pound salmon fillet, skinned and boned
  • 3 tablespoons vegetable oil
  • 4 medium Spanish onions, diced
  • 4 large eggs
  • 2 cups cold water
  • 6 tablespoons matzah meal
  • 2 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons dill, plus more for garnish
  • 2 large carrots, peeled
  • 2 tablespoons Italian parsley, plus more for garnish
  • Salt and pepper to taste

Preparation:
Preheat the oven to 325 degrees. Grease a 12-cup Bundt pan with margarine.
Cut the fish into large chucks.  Place in the bowl of a food processor. Pulse about 20 times.  Do not puree but grind fine. Place in the bowl of an electric mixer.
Heat the oil in a large frying pan and sauté onions over medium-low heat until soft and transparent. Let cool.
To the fish mixture, add the onions, eggs, 2 cups of cold water, matzah meal, salt & pepper, sugar and lemon juice.
Using a paddle attachment beat all in the mixer at medium speed for about 10 minutes. Add the herbs and grate in the carrots.  Mix well.
Pour the mixture into the greased Bundt pan.
Smooth the top with a spatula and cover with foil. Place in large pan filled with water which is almost boiling so that water reaches at least halfway up the sides of the Bundt pan.
Bake in the oven for one hour or until the center is solid.
Cool mold and remove fish.  Refrigerate for several hours or overnight.
Slice as you would a torte and serve as an appetizer. Garnish with parsley and dill. Serve with horseradish.

CHAROSET
A la Executive Chef Moshe Segev

Ingredients:

  • 10 dried figs
  • 15 prunes
  • 20 dried dates
  • 1 cup apple juice
  • ¼ cup sweet red wine
  • 1 green apple, finely chopped
  • 1 level teaspoon of ground cinnamon
  • 1 pinch of ground cloves
  • 4 heaping tablespoons of toasted almond pieces

Place the dried fruit into a food processor with the cinnamon, cloves and red wine. Pulse.
Add apples and almonds. Pulse again until the texture is coarse and uniform.
Add apple juice until the texture is like a rich spread. Transfer the spread to a jar.
Refrigerate before serving.

Please note that the charoset is a bit looser than usual but after refrigeration it attains the perfect texture for spreading on matzah.

 
Publish Date 28/03/2012