Knaidlach (Matzo Balls)
- 1 - 1/4 cups matza meal
- 4 eggs, beaten
- 1/2 cup water or chicken soup
- 3/8 cup oil
- 1/2 tsp salt
- Beat eggs until frothy.
- Add water (or soup), salt, oil and mix well.
- Stir in matza meal and refrigerate for a half hour or place in freezer for about 15 minutes.
- Shape into balls and drop into boiling soup.
- When soup returns to a boil, lower flame and simmer for about 20 - 30 minutes.
Roast Turkey Recipe And Stuffing (or Dressing) Recipe (12 servings)
*may be served at the Passover / Pesach Seder, depending on the traditions of the Ashkenazi family
- Ground black pepper
- 2 to 3 eggs, well beaten
- 1 (12- to 14-pound or 5.44- to 6.35-kilogram) turkey
- 1 cup diced celery
- 1 cup shredded carrot
- 2 tablespoons vegetable oil
- 1 cup diced onion
- 4 cups matzo farfel or regular matzo broken into pieces or more as needed
- About 3 cups chicken stock
- 8 cloves garlic, minced
- Garlic powder
- 1 cup white wine
Instructions for the Passover Roast Turkey recipe and Passover Stuffing or Dressing recipe:
- In large skillet, heat oil over medium heat. Add onion, celery and carrot; cook until onion is transparent.
- Add garlic; cook briefly.
- Add salt and pepper to taste.
- Remove from heat; set aside.
- Put farfel into large mixing bowl; cover with about 1 cup chicken stock.
- Knead the farfel until all the liquid is absorbed. You should have a sticky dough. If it is watery, add more farfel.
- Add the sautéed vegetables and salt and pepper to taste; mix thoroughly.
- Add eggs; mix thoroughly.
- Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius or Centigrade).
- Rub the cavities of the turkey with salt, pepper and garlic powder to taste.
- Fill cavities with stuffing, but do not overfill. (Stuffing needs room to expand as it cooks.)
- Rub the turkey skin with pepper and garlic powder to taste; place in roasting pan on top of rack.
- If you have removed any loose fat from the inside of the turkey, cut it into strips and place it on top of the turkey at regular intervals. This will enhance the flavor and the browning of the bird.
- Stir together remaining 2 cups stock and wine to use as a basting liquid.
- Roast turkey for 45 minutes, basting every 15 minutes, then reduce heat to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade) and roast an additional 15 minutes per pound, basting about every 20 minutes.
- Add liquid as needed to pan.
- Turkey is done when a thermometer inserted in the thickest portion of the breast measures 165 degrees Fahrenheit (73.8 degrees Celsius or Centigrade) and the thigh measures 180 degrees Fahrenheit (82.2 degrees Celsius or Centigrade).
- Remove turkey from oven; cover loosely with foil and let rest for about 15 to 20 minutes before carving.
- Skim fat from pan drippings; pass at the table to use as gravy.
Passover Fruit Kugel with Almonds
- 1/2 cup dried apricots
- 1/3 cup blanched whole almonds, finely chopped
- 1 (8-1/2 oz.) can crushed pineapple
- 2 cups water
- 3 matzo squares
- 3 eggs, separated
- 2/3 cup sugar
- pinch of salt
- 1/2 tsp cinnamon
- Add apricots to small sauce pan and fill with water, just to cover. Cook on medium heat until soft. Drain.
- Drain the liquid from the can of pineapple, saving the syrup.
- Pour the pineapple syrup and water over the matzos in shallow pan and let stand for 5 minutes. Remove and squeeze dry.
- Beat egg yolks until smooth. Mix in sugar, salt, cinnamon, moist matzos, fruit and chopped almonds.
- Beat egg whites stiff and fold into yolk mixture.
- Spread the mixture evenly in a greased 1 quart casserole dish.
- Bake at 350 F for 45 minutes. Kugel should be browned on top and firm in the center when done. Adjust cook time as required
Sephardic Style Matza Ball Soup (Albondigas)
- 2 lb, matza meal
- 7 cups water, divided
- Salt and pepper, to taste
- 6 eggs, beaten
- 1/4 cup walnuts, finely chopped
- 8 cups chicken broth
- 2 cups coarsely chopped walnuts
- Combine matza meal, 1 cup water, salt, pepper, eggs and finely chopped walnuts, mixing into a dough.
- Let mixture stand at room temperature for 1 hour.
- Shape dough into balls about 1 inch in diameter.
- Heat chicken broth, 6 cups water and chopped walnuts in a large soup pot. Add salt and pepper to taste. Bring to a boil.
- Gently drop matza balls into soup and cook for 1 hour, uncovered.
Beef Stew with Green Herbs (Choresh Qormeh Sabzi)
- 2 1/2 pounds lean beef chuck
- 3/4 cup corn oil
- 2 large onions, sliced thin
- 1 medium-size leek
- 3 cups spinach leaves, chopped
- 2 cups parsley, chopped
- 3/4 cup dill, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup large dried lima beans
- 1 teaspoon cumin
- 1 teaspoon turmeric or powdered mustard
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- Beef should be trimmed of fat and cut into cubes (an inch to inch-and-a-half on a side).
- Heat half the oil in 3-quart Dutch oven (or other pot with a heavy bottom and tight fitting lid)
- Saute onions over low heat until just slightly brown. Add beef and lima beans and stir with onions. Add 1 teaspoon salt and 1/2 teaspoon pepper.
- Cover and let simmer gently over low heat for 2 hours. Stir occasionally and add water if necessary.
- Prepare vegetables while beef is simmering. Begin by thoroughly washing the leek and chop white and green portions separately.
- Heat remaining oil in skillet and add white portion of leek. Saute gently over medium heat for about 5 minutes until it begins to soften. Add green portion of leek and saute for another 5 minutes until it begins to soften. Do not brown leeks.
- Add chopped spinach and saute for 5 minutes, then add parsley and saute for another 5 minutes. Add cilantro and saute for 5 minutes and then finally, add the dill and saute for 5 minutes. Set aside.
- When meat is done, stir in sauteed vegetables and heat together for about 5 minutes before serving.
- Adjust seasonings and enjoy.
Passover Mock Baklava
- 5 to 6 matzoh (soak in warm water for a few minutes only to soften)
- 1 cup chopped walnuts
- 1 cup chopped pecans
- 1 cup sugar
- 1 pkg dried soft apricots fine chopped
- 1 tsp cinnamon
- 1 stick butter or margarine melted and divided
- 2 cups sugar
- 1 cup water
- juice from one lemon
- 3 Tbs butter or margarine
- Honey as desired
- sugar, cinnamon
- Whipped cream or parve whipped topping
- Soften Matzoh in water and lay out on counter and cover with tea towel to keep moist.
- Matzoh should not be be soggy yet remain somewhat pliable.
- Mix chopped nuts with sugar and cinnamon (nuts also can be any favorite combination to include almonds).
- In a 9 inch square pan place down a matzah and brush with melted butter, add some nut mixture; sprinkle on some chopped apricots and repeat layers brushing with each matzah with some melted butter, adding nuts, apricots and ending with a top matzoh.
- Drizzle on some melted butter, sugar, cinnamon and bake 350F about 25 minutes.
- While baking, combine syrup ingredients, bring to boil and cook until syrupy and thickened about 10 to 15 minutes.
- Remove baklava from oven and cool to warm and then pour on warm syrup.
- Let cool completely.
- When cool, pour on some honey over top of cooled baklava.
- Cover with foil and let rest a day or two.
- Carefully cut into squares and lift out carefully on dessert plates.
- Top with whipped cream if desired or drizzle on some more warmed honey.