Passover Recipes
Haroset
Different ingredients are added into this mix depending on the family and customs of Jews from different countries.
1 1/2 cups chopped apples
1/2 cup finely chopped walnuts
2 Tabs sweet red wine
1/2 tesp cinnamon
2 Tabs Lemon Juice
sugar to taste
Mix all of the above .
Yemenith Version
1/2 lb. pitted dates
1/4 lb. raisins
4 dried figs
1.5 C Sweet wine
1/4 lb. walnuts
1/4 lb. almonds
2 Tabs Sesame seeds
1/2 teas cumin
1/2 teas ground ginger
1/2 teas cinnamon
1/2 teas cardomom
Place fruits in food processor or blender. Finely chop. Add 1/2 cup of the wine. Mix again, at low speed. Add remaining ingredients and mix at low speed until nearly smooth. Refrigerate.
Sephardic Version
1/2 C grated coconut
1/2 C ground walnuts
1/4 C sugar
2 teas cinnamon
1 C raisins
1 C dried apricots
1/2 C prunes
1/2 C dried pears
1/3 cup sweet red wine
Mix coconut, walnuts, sugar and cinnamon. Chop the dried fruits. Combine the two mixes and place in a pot, cover with water. Simmer uncovered, stirring occasionally with a wooden spoon, for approximately 1 hour. When the mixture begins to thicken and come together remove from heat, add the wine and let cool.
Lamb ribs with honey and wine
1.5 Kg lamb ribs
Marinade
2 choped onions
2 teas minced garlic
3 teas honey
3 tabs oil
2 tabs soya sauce
1 C white dry vine
1 teas pepper
1 teas salt
1/4 cup lemon juice
Put lamb ribs in baking pan. mix marinade ingredients and pure on ribs. leave for 1 hour. Heat oven to 200*C/390*F. Bake for 70 min.
Chopped Liver
1 Kg. chicken liver
6 chopped onions
oil
6 boiled eggs
salt & peppr
100 gr' butter
Fry onions in oil until gold and add liver. Mince together liver, onions, eggs, salt and pepper, add butter and refregirate
Gefilte Fish
1-1/2 lbs pike, carp and white fish filets, cut In 2 inch pieces
1/4 cup matzo meal
2 large eggs, separated
1 medium onion, finely chopped
1 tsp. salt
1/4 tsp. white pepper
fish stock for cooking fish balls
In food processor, chop fish a few pieces at a time until all is fine and smooth. Add matzo meal, egg yolks, onion, salt and pepper using "Pulse" speed of processor. In separate bowl, whip egg whites until stiff peaks form. Gently fold into fish mixture.
Using wet hand form balls, gently placing them into boiling stock. Cover.
Return to boil. Remove cover, reduce heat and simmer for 1 hour, in fish stock
Fish Stock
2 lbs fish head, bones, skin of white fish
1 large carrot, cut in 1 inch pieces
1 large onion, quartered
3 large sprigs parsley
2 stalks celery
1 Tbsp. salt
1/4 tsp. white pepper
2 quarts cold water
In large soup pot combine all ingredients. Bring to a boil. Reduce heat and simmer while preparing fish balls.
from The Reasoning and the Seasoning of Jewish Cooking
Eggplant Pie
1 teas oil
6 whole matza
1 legg well beaten
Filling
1 large eggplant
3 tabs oil
1 onion, chopped
2 large eggs
1/2 C matza meal
salt & pepper
1 crushed clove garlic
fresh parsley
Preheat the oven to 350 degrees*. Generously oil an 8 inch square glass baking dish. Place the dish in the oven to heat. Soak the whole matzah carefully in warm water for about one minute. Place on paper towels to drain. Remove the hot dish from the oven and carefully place 2 matza's on the bottom.
Preheat the oven to 375*. Wash the eggplant and cut several slits along the sides. Place on a cookie sheet and bake until soft . Cool. When cool, peel the eggplant and mash the pulp. Heat the oil in a large frying pan and add the chopped onions. Cook until translucent. Remove from heat and add the rest of the ingredients.
Spread filling over the matzah. Cover with the rest of the matzah and brush with beaten eggs. Bake about 30 minutes and let stand for about ten minutes before cutting.
Kneidlach - Matza Balls
1 - 1.5 cups matza meal
3 - 4 eggs
50 gr' - 100 gr' butter
salt (kneidlach loves lots of salt)
boiled water (start with 2 C)
Combine matza meal with water. Add rest of ingredients and blend well. leave for couple of hours. Bring a large pot of salted water to a boil. Form mixture into balls and drop into boiling water. Do not cover . Cook for 20-30 minutes.
Matza Brei
5 matzo's
salt and pepper
6 lightly beaten eggs
100 gr' butter
Break the Matzos to small pieces, place into a colander then pour water over. Drain well, but leave moist. Mix matzos with the beaten eggs, salt and pepper and fry gently in butter .
Potato Dumplings
5 big potatoes
3 tabs cornstarch
2 eggs
Salt
Peel potatoes, boil them until well done. Drain well and mash . Sprinkle the starch over the potatoes and toss in with a fork. Add salt . Add eggs and gently work in. The dough must hold together. Boil water.
Make balls from the mix. Put intoboiling water, turn down heat and slowly simmer for about 15 - 20 minutes
Chicken Soup
1 chicken
1 tab salt
1 onion
2 kohlrabi
6 carrots
1 bunch parsley leaves
Clean the chicken. Cover the chicken in a pot with water. Add salt and bring to the boil. Simmer for an hour. Add the vegetables and simmer for another hour. Cool and skim off the top
Macaroons
8 Eggs white
2 tesp lemon juice and some grated rind
2.5 C sugar
2 tesp vanilla
4 Tabs matza meal
salt
4 cups coconut
Separate out yolks from eggs, beat whites well, adding sugar gradually; add remaining ingredients. Drop by tablespoons on cookie sheet, sprinkled with matzah meal. Bake in 325 * oven for about 15 minutes
Leeks Patties
1 Kg Leeks
salt
500 gr' ground beef meat
2 -3 potatoes, boiled and mashed
2 eggs
pepper
2 eggs, whisked
½ cup matza meal
Clean the leeks well and cut to small rings , put in a pot and cover with boiling water. Add 1 tsp. salt, cover, and cook 20 minutes . Drain leeks well and squeeze out the extra liquid and puree.
Add all other ingredients and mix . Let the mixture rest for 15 minutes. Make patties . Roll each pattie in the whisked egg and in the breadcrumbs. Fry in oil on a low flame until the outside is nutty brown .