During Passover each year much of the culinary focus is on the seder, the celebratory meal that commemorates the Jewish liberation and exodus from ancient Egypt.

But the special dietary restrictions that go with the holiday last at least a week, which can challenge even the most creative of cooks to come up with interesting meals.

During the week of Passover, Jews are supposed to adhere to dietary restrictions intended to remind them that their ancestors were in such a hurry to get out of Egypt, they didn't even wait for their bread to rise, instead taking matzos, the unleavened flatbreads that still are eaten today.

This is why many Jews avoid foods made with wheat, barley, rye, spelt or oats that have been mixed with water and allowed to stand in the open air for more than 18 minutes — the amount of time it takes for natural leavening to begin.

Many Jews, also avoid other small grainlike foods, such as rice, millet, corn and legumes like beans and lentils.

Which is to say, there's a whole lot of matzo sold during Passover. And a whole lot of label reading.

But for generations, Jewish cooks have turned these restrictions into a culinary challenge of sorts.

For easy meals during Passover, listed at right are two dishes that are sure to please family and friends who might be feeling a little deprived.

The matzo brei (kind of a matzo French toast) topped shepherd's pie is meant to be prepared with leftovers from your seder.

The recipe here uses brisket and beef broth to make the filling, but if you have leftover turkey or chicken you can simply use chicken broth with equally tasty results.

For an even quicker meal, try the Passover sliders.

These bun-less burgers are dipped in beaten eggs, coated with seasoned matzo meal and fried in either olive oil, Passover margarine or, for the absolute best flavor, chicken or duck fat.

Serve with sweet potato fries or roasted potatoes to complete the meal.

For the caramelized onions1 tablespoon extra-virgin olive oil1 large sweet onion, thinly sliced¼ teaspoon kosher saltFor the sliders1¼ pounds 85 percent lean ground beef1 teaspoon onion powder¾ cup matzo meal1 teaspoon kosher salt¾ teaspoon ground black pepper2 large eggs, lightly beaten¼ cup kosher chicken fat, duck fat or extra-virgin olive oilTo make the caramelized onions, in a medium saucepan over medium, heat the oil.Add the onion and salt and cook, stirring occasionally, until soft and quite golden, 10 to 15 minutes. Remove saucepan from the heat and set aside.To make the sliders, in a large bowl, gently mix the ground beef and onion powder (be careful not to over-mix).Form the beef mixture into 8 equal 2-by-3/4-inch patties.Transfer to a plate and set aside.In a wide, shallow bowl, mix together the matzo meal, salt and pepper.Dip each beef patty into the beaten eggs, turning to coat, then transfer to the dish with the matzo meal.Turn gently to thoroughly coat. Return the coated patties to the plate.In a large skillet, preferably cast-iron, heat the fat over medium-high.Fry the coated patties in the hot fat, turning once, until crusty and golden-brown, 3 minutes per side for medium-rare or 5 minutes per side for well-done.Serve topped with caramelized onions.

For the filling1 tablespoon extra-virgin olive oil1 cup diced yellow onion (about 1 medium)10 ounces cremini mushrooms, quartered1½ cups diced carrots (3 medium)½ teaspoon dried thyme¼ cup matzo meal½ cup dry red wine3 cups diced cooked brisket1½ cups beef brothSalt and ground black pepperFor the topping4 matzos2 large eggs, lightly beaten1 teaspoon kosher saltGround black pepper, to tasteHeat the oven to 375 degrees. Coat an 8- by 8-inch glass baking dish with cooking spray.To make the filling, in a large skillet over medium-high, heat the oil.Add the onion and sauté until softened and translucent, 3 to 5 minutes.Add the mushrooms and cook until they begin to brown, about another 5 minutes.Add the carrots and thyme, then cook, stirring often, for another 7 minutes.Stir in the matzo meal and cook, stirring constantly, for 2 minutes.Add the wine and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, for 2 minutes.Stir in the diced brisket and beef broth and cook, stirring occasionally, until the mixture is simmering and has thickened slightly, 3 to 5 minutes.Season with salt and pepper. Remove from heat and transfer the mixture to the prepared baking dish.To make the topping, crumble the matzos into a large colander placed over a bowl to catch crumbs, then hold the colander under running cold water until the matzos are moist and softened, but not completely disintegrated, 15 to 20 seconds.Transfer to the bowl with crumbs. Add the eggs and salt and mix gently with a fork.Spread the matzo mixture in an even layer over the top of the brisket mixture, then sprinkle with pepper.Bake until the matzo brei topping is golden and the brisket filling is bubbling.