Since 1986, brothers Jacques, Albert and Sami Capsouto, the three men behind New York’s Capsouto Frères Restaurant, have served an annual Passover dinner in their restaurant. A local cantor leads the Seder, and all proceeds from the dinner go directly to the American Jewish Joint Distribution Committee, an organization dedicated to serving the needs of Jews throughout the world.

RECIPES:

Spinach, Leek and Zucchini Frittatas

Poached Salmon with Warm Vinaigrette

Potato and Cheese Mina

Flourless Passover Brownies

Macaroons

The traditional Seder plate is offered, complete with homemade charoset, a mixture of fruit, nuts and spices ground together and mixed with wine. The brothers, of Turkish-Jewish origin, serve vegetable frittatas and mina – recreations of the Passover dishes that their mother and grandmother made for them while growing up in Cairo. They also serve poached salmon and flourless brownies – not exactly the food of their heritage, but definite crowd pleasers. The brothers round out the menu with string beans baked in a tomato-garlic sauce and stewed okra. Assorted sorbets are offered with the cookies for dessert.