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Recipes with matzo meal

5 recipes that use matzo meal, with photos, step-by-step instructions and cook times. The quickest, Chremslach, takes 35 minutes. It is most often cooked with egg, carrot and onion.

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Gefilte fish

Poached fish dumplings start the Shabbat and Passover meal in many Ashkenazi homes across Israel, and families still argue about whether they should be sweet, Polish-style, or peppery like the Lithuanian version. Minced carp, pike or whiting is beaten with onion, egg and matzo meal, shaped into ovals and simmered in a broth made from the fish bones and vegetables, which sets into a light jelly when chilled. Each piece is served cold with a coin of carrot on top and a spoonful of sharp beetroot horseradish. The commonest mistake is boiling the broth hard, which makes the dumplings tough and breaks them up; it should barely tremble. Chef's tip: wet your hands with cold water before shaping each dumpling so the soft mixture does not stick.

120 minIsraeliFish
by KrazyBadal 0 views

Kishke

Kishke, also called derma, was once stuffed into cleaned beef intestine and buried in the Shabbat cholent to cook overnight, and Haredi neighbourhoods such as Jerusalem's Geula still sell it at the butcher, orange with paprika, for Friday. The filling is humble: flour or matzo meal, onion, carrot and celery bound with rendered chicken fat, which cooks into a dense, savoury sausage with a crackling crust. This home version fills a sausage casing or rolls the mixture into a paper-and-foil log, then bakes it on its own or lays it on top of the cholent. Too dry a filling is the usual problem; it should feel like a soft, oily dough. Chef's tip: slice leftover kishke and fry the rounds in a dry pan until crisp on both sides.

145 minIsraeliMeat
by KrazyBadal 0 views

Tishpishti

Tishpishti is a dense, syrup-drenched walnut cake that Jews from Izmir and Istanbul bake for Passover, made with matzo meal instead of flour; in Holon and Bat Yam it also appears all year with semolina. It is cut into diamonds before baking and then soaked with hot honey and orange syrup, so every piece is moist, nutty and fragrant, best with strong black coffee. Because it uses oil, not butter, it can follow a meat meal. The mistake is pouring cold syrup over a cold cake, or hot over hot; one must be hot and the other cooled, or the cake turns soggy or stays dry. Chef's tip: let it rest overnight before serving, when the syrup has soaked right through and the walnut flavour has deepened.

65 minIsraeliDesserts
by KrazyBadal 0 views

Chremslach

Chremslach are a Galician and Polish Passover sweet still fried in Ashkenazi kitchens in Haifa and Jerusalem during the holiday week, often eaten as a dessert after the seder leftovers or for a festive breakfast. Matzo meal is mixed with eggs, sugar, raisins, chopped almonds and cinnamon into a thick batter, then dropped into hot oil in spoonfuls to make small, puffy fritters, crisp outside and soft inside. Serve them warm, dusted with sugar or drizzled with honey. The common mistake is frying straight away: the matzo meal needs 15 minutes to swell, or the fritters fall apart in the oil. Chef's tip: wet your spoon between fritters so the sticky batter slides off cleanly.

35 minIsraeliDesserts
by KrazyBadal 0 views

Matzo ball soup with vegetable broth

Ashkenazi Jewish families from Kraków to New York serve matzo ball soup at the Passover seder and whenever someone has a cold, and arguments about 'floaters' versus 'sinkers' go back generations. Here the broth is golden and savoury without chicken: onions browned with their skins, carrots, celery, parsnip and a few dried mushrooms simmered with dill. The kneidlach are made with oil instead of chicken fat and a splash of sparkling water so they come out light and fluffy. Chef's tip: chill the matzo mixture for at least 30 minutes; it needs time to absorb the liquid or the balls fall apart in the pot.

90 minIsraeliSoups
by KrazyBadal 0 views

Goes well with matzo meal