COMPILED APRIL 2008
Rec.food.cuisine.jewish is an internet online forum for the discussion of various aspects of Jewish food. These include: sharing of recipes from Jewish ethnic streams (Sephardic, Ashkenazic, Yemenite, etc.) and communities around the world; adaptation of classic Jewish recipes to current lifestyle demands, such as the problems often faced by vegans and vegetarians during Passover; adaptation of new recipes to the requirements of keeping a kosher kitchen; Sabbath, holiday and holy day cooking and cuisine; recipes and menus for life-cycle celebrations; Jewish cooking history, traditions, cookbooks and related reference materials.
While Jewish food is not implicitly kosher, the entire cuisine has been influenced by kashruth (the Jewish dietary laws of keeping kosher). Discussions may, thus, also include tips on setting up a kosher kitchen, kosher-food preparation, recipes, ingredient substitutions in non-kosher recipes, techniques, existence of rabbinic approval or labeling of specific food products, keeping kosher when traveling, kosher restaurants, caterers and hotels. Since levels of kashruth observance and authority vary, interpretation of the religious laws is beyond the scope of this newsgroup. Such questions should be taken up with one's own religious halachic authority.
Boubalech (Matzah-Meal Pancakes) pareve
Cottage-Cheese-Apple Pancakes dairy
Matzah-Farfel Latkes pareve, dairy
Margaret Entis's Matzah Brei dairy
Matzah Brei with Asparagus dairy, pareve
Matzah Brei with Mushrooms & Peppers dairy
Matzo Brei Parmigiana dairy
Masa Tiganitas (Sephardic Matzah Brei) dairy
Arrope (Sephardic Raisin Syrup for Matzah Brei) pareve
Cheggtom (Eggs with Matza, Onions & Tomato) dairy
Frieda’s Fancy Feinkuchen pareve
al Limone (Lemon-Stuffed Eggs from
Kukusabzi (Persian Leek Omelette) pareve
Sephardic Brown Eggs pareve
Huevos Haminados (Sephardic Eggs) pareve
Eggs in Bechamel dairy
Boubalech (Matzah-Meal Pancakes)
This is based on the recipe from the Manichewitz matza-meal box. They're absolutely delicious! I think I'd try doing them on a griddle, rather than frypan, in the hopes of cutting oil.
For me, you can forget "your favorite pancake topping" and just give me a light sprinkling of sugar.
2 eggs, separated
3/4 cup water
1/2 cup matza meal
1/4 - 1/2 teaspoon salt
2 Tablespoons sugar (also okay without)
1. Add the water to the egg yolks. Beat lightly and add dry ingredients, mixing well. Refrigerate until well chilled (recommend preparing in evening, to have ready for breakfast).
2. Beat whites to stiff peaks. Fold into prepared mixture. (If the matza meal you're using is coarse, the batter may be toorunny; add more matza meal, a tablespoon at a time, until of correct consistency.)
3. Pour oil into frypan to cover surface. Ladle batter into pan; approximately a cooking-spoon full (I use a 1/3-cup measure). Fry until golden brown on each side. Avoid turning more than once.
4. Enjoy with your favorite pancake topping.
3 matzoh crackers
2 Tablespoons currants
2 Tablespoons almonds,chopped
2 Tablespoons apricots,dried,chopped
1/4 cup matzoh meal
1/3 cup sugar --Use Substitute or to taste
1 lemon rind,grated
1 Tablespoon lemon juice
1. Soak matzoh in water to cover 3 to 5 minutes. Squeeze dry. Mix matzoh, currants, almonds, apricots, yolks, matzoh meal, sugar, lemon rind and juice in bowl. Beat egg whites in bowl until stiff, not dry. Fold into matzoh mixture.
2. Heat 1/4" vegetable oil in electric wok or deep fryer to 375'F. Drop mixture by measuring tablespoons into oil; cook gently 2-4 minutes, turning when first side is golden. Drain on paper toweling.
3. Serve at room temperature.
Or, if you prefer, to serve crisp, arrange the cooked chremslach in single layer on baking sheets lined with paper towel and bake in 350'F oven 5 minutes.
Posted by Lita Lotzkar
2 large apples, peeled, chopped
1 pound cottage cheese
3 Tablespoons sugar
2 teaspoons cinnamon
1-1/2 cups matzah meal
Combine all ingredients. Drop by Tbs. in hot oil and fry until golden brown on both sides.
Posted by Ruth Heiges
A lot of people rhapsodize over matza brei, and each of them has the sine-qua-non recipe. ;) I prefer matza-farfel latkes. The following quantities are approximations. You'll have to experiment a bit, but it's all very forgiving.
Serves 2 moderately hungry people
1 cup matza farfel or 1 to 1-1/2 matzas, broken into small pieces
1 large egg
salt, pepper to taste
1 splash water or milk
oil for frying
1. Soak the matza farfel/pieces until soft. Drain, then squeeze out excess water.
2. Scramble the egg and season. Mix into the matza.
3. Heat the oil in a frying pan. Drop mixture (about a heaping soup-spoon full)into oil and flatten to form pancakes. Fry until golden on each side.
4. Top with a sprinkling of sugar, fruit preserve, or other favorite topping.
7 matzos, broken into small pieces
8 eggs, lightly beaten
kosher salt to taste
3 Tablespoons butter
Place the matzo pieces in a large bowl. Cover with cold water and set aside for 5 minutes. Squeeze the water out of the matzo and place the moist matzo in a separate bowl. (Some of the matzo pieces will still hold their shape.) Add the eggs to the matzo and mix to combine. Season to taste with salt.
For the scrambled version: Melt the butter in a 12-inch, nonstick frying pan. Add the matzo mixture and cook over medium-high heat, stirring continuously to scramble. When the matzo brei is cooked through and fairly dry, serve at once with maple syrup or other favorite topping.
For the pancake version: Melt the butter in a 12-inch, nonstick frying pan. Add the matzo mixture and cook over medium-high heat until brown at the bottom, about 5 to 10 minutes. If at any point the matzo brei begins to brown too quickly, lower the heat. Using a spatula, slice the pancake into quarters. Carefully turn each piece and brown on the remaining side. Serve at once with maple syrup or other favorite topping.
This recipe from the recently published The New York Times Passover Cookbook (William Morrow & Co., $25) appeared on Wednesday, March 24, 1999, in the San Jose Mercury News.
Fair bet that no one's great-grandmother made this in the shtetl!
— Ruth Heiges
1/2 pound medium asparagus
3 Tablespoons butter or olive oil
1 cup thinly sliced onions
6 large eggs, beaten
salt and freshly ground black pepper
freshly grated Swiss cheese (optional)
1. Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in 1-inch lengths. Place the asparagus in a steamer basket or in a pot of simmering water, and steam or cook about 3 minutes until they are just tender and still bright green. Drain the asparagus, if necessary, and refresh under cold running water. Dry well.
2. Heat 1 tablespoon of the butter or oil in a large non-stick skillet over medium-low heat. Cook the onions until golden, about 6 minutes. Remove the onions from the pan and mix in a bowl with the asparagus.
3. Crumble the matzos and soak them in a bowl of hot water about 30 seconds. Drain well and squeeze out as much water as possible. In a bowl, mix the eggs and matzos together. Season with salt and pepper. Stir in the onions and asparagus.
4. Heat the remaining 2 tablespoons butter or oil in the skillet over medium-high heat. Add the matzo mixture and cook several minutes until the mixture sets on the bottom and around the edges. Cover the skillet with a large plate and, holding both plate and skillet together, flip them over so the matzo brei is cooked side-up on the plate. Slide it back into the pan and cook the second side. Cut it in wedges and serve with a sprinkling of grated cheese, if desired.
3 Tablespoons butter
1/2 pound white mushrooms, coarsely chopped
1 red pepper, cored, seeded, and coarsely chopped
1 clove garlic, finely chopped
4 matzos, crumbled
3 eggs, lightly beaten
2 Tablespoons chopped fresh oregano
kosher salt and freshly ground black pepper to taste
1. In a large saute pan, melt 1 tablespoon of the butter. Add the mushrooms and pepper and saute over medium heat for 10 minutes, stirring often.
2. Add the garlic and saute 1 minute longer.
3. While the vegetables are cooking, place the matzo in a colander. Pour hot water over it and let stand 1 minute.
4. Squeeze the liquid out of the matzo and place in a large bowl. Add the eggs, oregano, salt, and pepper, and stir to combine. Stir in the cooked vegetables.
5. Using the vegetable pan, melt 2 tablespoons of butter. Add the matzo mixture and cook, stirring often, until it is scrambled and cooked through. Serve at once.
— Karen Selwin
2 cups water
1 onion, chopped
1 clove garlic, minced
1 Tablespoons oil
2 cups tomato sauce
1 Tablespoons freshly chopped parsley
salt and black pepper to taste
grease for the casserole
½ cup diced hard cheese of your choice
1. Soak the matzos in the water until soft. Drain and squeeze out the excess water. Set aside.
2. In a large skillet over low heat, saute the onion and the garlic in the oil until golden. Add the tomato sauce and the parsley.
3. Simmer for 15 minutes.
4. In a large bowl beat the eggs with the salt and pepper.
5. Combine the reserved matzos with the eggs. Stir to blend.
6. Pour half of the egg/matzo mixture into a 2 quart greased casserole. Sprinkle with half of the diced cheese. Top with the remaining matzo mixture and then with the remaining cheese.
7. Pour the prepared tomato sauce over all. Bake uncovered into a preheated 325 degree F oven for 25 minutes.
— Posted by Joel W. and Mirjam D.
This Sephardic variation of matzoh brei is much richer and creamier than the Ashkenazic dish. The method is also totally different. Masa tiganitas is a little like French toast made out of matzoh.
4-6 whole matzot
4 Tablespoons olive oil
whole milk to soak matzoh
4 large eggs, well beaten
1/4 cup yogurt
sunflower oil for sautéing
arrope (see next recipe) or honey
1. Place the whole matzoh into a wide, deep mixing bowl or a square baking pan that can accommodate them all without breaking them. Pour the milk over them to cover. Soak the matzot in the milk until they soften enough so that they can be cut but are not so soft that they will disintegrate
2. While the matzot are soaking, beat the eggs in a mixing bowl together with the 1/4 cup yogurt. Finely chopped walnuts
3. When the matzot are soft enough, gently remove them, one at a time, and lay them on paper towels. Cut each matzoh into four quarters. Stack the squares on top of one another on paper towels or on a plate.
4. Pour enough oil into a 12-inch skillet to come up the sides 1/4 inch. Heat the oil over medium-high heat until it is sizzling but not smoking
5. Dip one square of matzoh from each stack into the beaten egg. Allow the excess to drip back into the mixing bowl. Place the square in the skillet. A 12-inch skillet will hold 2-3 tiganitas (squares) while they are frying.
6. Fry the tiganitas until goldenbrown on both sides. Keep the tiganitas warm in a 250 degree oven until all are ready. Apportion the tiganitas onto serving plates. Serve with Arrope or honey poured over the tiganitas and sprinkle with chopped walnuts.
Preparation time: 30 minutes
— Recipe from The Sephardic Kitchen by Rabbi Robert Sternberg
This recipe is from THE SEPHARDIC KITCHEN by Rabbi Robert Sternberg. Sternberg describes arrope as an alternative to honey or any other syrup for matzo brei or matzo meal pancakes.
1/2 cup sugar
5 cups cold water
1 pound sweet dark raisins
1 Tablespoon freshly squeezed lemon juice
1. In a saucepan, bring the sugar and water to a boil, stirring occasionally to dissolve the sugar. Add the raisins and reduce the heat.
2. Simmer uncovered for 2 hours. The liquid should cook down to half the original amount.
3. Using a fine mesh sieve, strain the liquid, pushing as much of the raisin pulp through as possible. You may have to pour the strained juice back through the sieve 2 or 3 times. After the process is completed, discard the raisins.
4. Return the liquid to the saucepan and stir in the lemon juice. Bring to a boil and cook until the syrup is thick enough to coat the back of a spoon. Serve warm with matzo brei or pancakes.
Any leftover syrup can be stored in a glass jar in the refrigerator.
Yield: Makes about 2 1/2 cups
Source: "For Passover, matzo brei makes breakfast"
By Julie Riven
1 onion, chopped
olive oil for frying
1 can tomato puree or peeled tomatoes [no idea what size!]
salt, pepper, basil and garlic to taste
1. In a shallow pan, fry onions in olive oil till golden.
2. Add tomato puree and half a matza which has been soaked in water and well-squeezed.
3. Gently cook and stir till excess liquid has evaporated. Add seasonings.
4. Break eggs into pan and cover. Cook over low flame for 5 minutes.
5. Sprinkle grated cheese on top and place under grill until cheese melts.
6. Serve with green salad and vinaigrette.
More from "Taste of Passover"
published by the
[My impression is that a medium can of chopped tomatoes would be preferable to puree. It might also need a touch of sugar. — Ruth]
The recipe below is the author's family recipe. He describes it as follows: "One dish my family makes at Passover is a little like a souffle. We separate a bunch of eggs, whip the whites into a frenzy, fold in the yolks and some matzo meal and fry the batter to create what we call feinkuchen."
2 teaspoons butter or oil, or nonstick cooking spray
6 large eggs
1/4 cup crumbled matzo meal
2 teaspoons cinnamon
1 pinch salt
sugar or maple syrup for serving
1. Before starting, prepare 2 large frying pans - one a little larger than the other. Using butter, oil or cooking spray, coat the entire innersurface of both pans - all the way up the sides. Have the pans hot but not smoking.
2. Separate the eggs, placing the whites into a large bowl. Beat the whites until soft peaks form. Beat the yolks separately, then fold into the whites.
3. In a separate bowl, mix the matzo meal, cinnamon and salt.
4. Fold the dry ingredients into the egg mixture. Make sure the ingredients are evenly distributed - with no lumps.
5. Pour the batter into the smaller of the frying pans. Gently shake the pan until the batter is even. Use a spatula to smooth the top if it's very uneven. Cook until the bottom is a golden brown.
6. Here's the hardest part: Take a knife or spatula and release the edges of the half-cooked batter. Take the larger pan, invert it and place it over the smaller pan.
7. Carefully flip the 2 at the same time, so the batter falls into the larger pan. This takes manual dexterity and a well-greased pan to execute properly.
8. Cook until the other side is also golden brown, then release the edges with a knife or spatula and flip the pan over a plate large enough to hold the entire feinkuchen. Again, it should fall right out of the pan,if properly greased.
9. Slice into pie-shaped wedges. Sprinkle with granulated sugar. Or have maple syrup at the table. The texture should be firmer than a souffle - cooked all the way through.
Makes 4 large portions.
"Cooks find ways to perk up Passover tradition"
By Jeffrey Weiss
Uova Farcite al Limone
6 hard-cooked eggs, peeled
1/4 teaspoon grated lemon rind
3 Tablespoons olive oil
1 Tablespoon fresh lemon juice
freshly ground pepper
1 dash cayenne pepper
36 capers, drained
1. Cut eggs lengthwise into halves. Lift out the yolks, and mash them with a fork until smooth.
2. Blend in lemon rind, olive oil, lemon juice,
salt and pepper to taste, and
Posted by Brian Mailman
Kukusabzi is Persian vernacular for a rather green omelette.
large sprigs of parsley, dill, coriander and spinach
a few celery leaves
several leeks or 1 large onion, chopped
2 large eggs
salt and pepper to taste
1 potato, grated
matza meal for binding
oil for frying
Chop up all green ingredients (if possible, mash with copper mortar and pestle). Combine remaining ingredients and fashion into large flat pancakes. Fry in hot oil till brown on both sides. Serve with green salad. Good either hot or cold.
More from "Taste of Passover"
This is a tradition I learned from my in-laws. The Sephardics eat these during the Seder, just before the meal.
lots of eggs
salt and pepper to taste
Boil the eggs in water for 4-6 hours. Watch them carefully, as you will need to add water often. Boiling the eggs for so long causes the white of the egg to turn a light brown color, and the yolk to turn almost green. It also causes your windows to steam up, but, hey, you're doing so much cooking for Passover that it doesn't make any difference! The eggs have a very distinctive flavor.
Cool the eggs in the refrigerator before eating.
Now, there is a process to eating them:
1. Peel your egg and slice it in half lengthwise, then place it so the cut sides are facing up.
2. Spinkle it with salt and pepper to taste.
3. Squirt a little lemon juice on.
4. Drink a shot of Ouzo, then eat the egg.
Sun, 28 Mar 1999 13:25:19 CST
This year, I'm going to volunteer to supply the eggs for the seder because I want to experiment with making Huevos Haminados. The introduction to the recipe in both Copeland Marks' SEPHARDIC COOKING and Rabbi Robert Sternberg's THE SEPHARDIC KITCHEN wax rhapsodic about the creamy texture of the egg. Sounds like an improvement to me. Of course, maroon colored eggs may freak out everyone else at the seder since the eggs take on the color of the liquid in which they are cooked.
Perhaps compromise is called for and I'll do both regular hard-boiled eggs and Huevos Haminados.
— Karen Selwyn
8-10 large raw eggs in the shell, at room temperature
skins of onions from 10-12 onions
2 Tablespoons coffee grounds
1. Crockpot method: Set crockpot on lowest temperature. Put everything into the pot and let it cook for a minumum of 12 hours.
2. Oven method: Preheat oven to 175 degrees. Put everything into 2-quart ovenproof casserole. Cover tightly. Put cassrole in oven and allow undisturbed cooking for at least 12 hours.
3. To peel: remove the eggs from the pot with a slotted spoon. Allow them to cook slightly, until they can be handled. Peel.
Source: THE SEPHARDIC KITCHEN
By Rabbi Robert Sternberg
Daniel Magill writes:
N.B. These are usually made for shabbat lunch. I make a yemenite dish called jachnun that involves nesting the eggs in a short dough called ajin (this is the same dough used for Melawach). The eggs take on the coffee color not form the liquid but from the cooking process. At least in the case of jachnun there are no onions for them to absorb color from.
1 ounce potato starch
1-1/4 ounces butter
1 cup milk
2 Tablespoons grated cheese
2 eggs, separated
salt, pepper and nutmeg to taste
4 eggs, hard boiled
1. Make a light roux of the starch and butter.
2. Remove from heat. Add cold milk, stirring constantly.
3. Return to heat and stir till thick.
4. Remove from heat and add grated cheese, salt, pepper and nutmeg.
5.. When cold, add 2 egg yolks and mix well. Then add 2 stiffly beaten egg whites.
6. Halve hard-boiled eggs and place them in buttered Pyrex dish with yolk up.
7. Pour roux over eggs. Sprinkle with grated cheese.
8. Place in medium oven 15 to 20 minutes till brown on top.
— Dr. Erika Shaffer, Herzliya
from "Taste of Passover,"
published by the