Swisskaese

You want to brown the onions until they are brown. The browned onions add a nice nutty flavour to the matzah balls. Then you add the matzah, salt, pepper and nutmeg. Saute until mixed thoroughly and the mixture is dry. Remove from the heat and add the parsley. Sorry for the blurry picture This is the mixture after I have placed it in a bowl to cool. I added the eggs and the matzah meal. Then I rolled them in to walnut size balls and rolled them in a little matzah meal. Here is the finished product.

I am not sure. I have never used matzah farfel. I don't even know how big the pieces are.

I know it is a little late for the seder, but they are good all year long. I made my family's recipe that has been passed down from generation to generation. These matzah balls are made with the whole matzah and look and taste entirely different from matzah meal ones. My paternal grandmother is from Nord-Rhein Westphalian (German-Dutch border) and these matzah balls are from this area and the Alsace. I haven't met anyone outside of my family that makes this type of matzah ball. Are your matzah balls different from the standard? I thought I would show you how I make mine. I am not a professional cook nor do I play one on TV . My family recipe is in RecipeGullet I start with the ingredients: Whole matzah, eggs, onion, salt, pepper, nutmeg, goose and chicken fat, and parsley Place the matzah in a colander Run cold water over the matzah just until it is moist, not water logged. Break it up into chunks. Drain over the sink or a bowl. Melt the goose and chicken fat and remove in any solids before adding the onions. Fry the chopped onions until brown. I will be back with more photos later.....

Congratulations! Well done. Now, I can send you some bread recipes to play with.

Wow Pam, I am exhausted just reading your list. You and the rest of your family definitely deserve a rest this weekend. I wish you had catered my cousin's affair last night. It was not very good this year. Oh, well, the guests made up for the food.

I wish you would explain your expertise in Middle Eastern food. How can you make such a blanket statement that you can only find good Tabouleh in Lebanon? The acid test of any Middle Eastern restaurant is its meze.

Here are my desserts from Passover last night: Orange and Ginger Cake Valharona 70% chocolate-covered Weesper Moppen

Since Gifted Gourmet showed off her beautiful seder plate, I thought I would show mine. It is from a local Israeli Artist: You are going to think I am nuts, but I dreamt about this seder plate before I bought it. I always wanted a seder plate, but I could never find one that I liked and I had an idea that it would be nice if I could find one that had green or blue glass vessels, for some reason that appealed to me. On my first visit to Israel, I went to a museum in Jerusalem and there was my seder plate in the gift shop. I bought it on the spot.

It is very difficult to find limes here. Lemons are everywhere. Where did you get the idea that lemons are unheard of in the Middle East? I think our citrus is the best in the world, maybe with the exception of Italian blood oranges. Reddevil, where are you from in the Middle East? Could it be that you thought your tree was a lime tree and in fact it was a lemon tree. There are green lemon trees. I love tabouleh. In fact there is a new Lebanese restaurant that opened in my neighborhood. We are going to go eat there after Passover. And, I will definitely have tabouleh. I like it because is tastes great and also because it is usually made without tomato. I am allergic to raw tomato.

Klary, Our Passover seder was quite the international affair and it was unanimous that the chocolate-covered Weesper Moppen are outstanding! The guests consisted of two Philipinos, one Dutch, two Germans, two Israelis, a Brit, an Italian, an American and a South African. These cookies will be definitely be included in future Passover seders. Thanks again for the recipe.

This brownie recipe looks a bit more cakey. Passover Brownies

I made the Weesper Moppen for Passover, sans the flour. They are not as high as yours, but they taste yummy. I decided to cover the entire cookie in 70% Vahlarona chocolate. The picture is here.

Tapenade and I have finished all of the things we are bringing to my cousin's seder tonight. I also made the chicken soup for the two of us. I will show you a demo of matzah ball making on Thursday or Friday. A chocolate covered variation of Chufi's Weesper Moppen Orange and Ginger Cake Tapenade's world famous Venetian Haroset Pesach Kasher v' Sameach everyone. Next Year in Jerusalem. We will be in Jerusalem tonight.

I went through this problem of trying to bake bread in Israel. I do not have central heating and air conditioning in my house. The flour is different from the type I was using in the States and Europe. I used to lightly knead my breads until I moved to Israel. I have to knead more than I am used to and I the dough cannot be too wet or it spreads out. It spreads out in a cloche, it spreads out in a bagette pan and on a baking sheet. I have to get the gluten working by doing a fair amount of kneading. I knead and then give it rest, knead and then give it a rest as Jack is suggesting above. I also find that I have better success with a yeast cake as opposed to dry yeast. Here is an example of bread I made after many failures here: After the second rise Final product Maybe you are having the same problem I had. One works in one place does not always work in another. I would talk to your local bakery and ask them for advice in regards to climate, flour types, etc.

I have had M'hanncha with pumpkin instead of almond paste. M'hanncha is phyllo pastry or warka leaves that is filled with almond paste or in this case pumpkin, and rolled up like a snake. We also have pumpkin jam here and we have pumpkin marmalade, which is similar to real jam and can be spread on bread.

Do not use cake meal. Cake meal is ground matzah. Potato starch does not work that well in sauces. It tends to get gummy or lumpy. I would not recommend it. Try thickening by cooking slowly and try to reduce the liquid a bit.

Tapenade finished the Haroset today. I am baking the Orange and Ginger Cake tonight and drying out Chufi's cookies in the oven. I will bake them in the morning. I am making the Matzah Balls in the morning. I will take pictures of the process since they are different from matzah meal matzah balls and post them tomorrow. I am also making the soup tomorrow. We are not going to be having my soup until Thursday because we are going to my cousin's for the seder tomorrow.

Could you cook it a little bit to thicken it. The only thing I can think of is a little ko-jel.

Good luck with all of your baking today Pam, I know you are you family are probably ready to pass out from all of the cooking. Have a happy and Kosher Passover!

I am not a professional baker, but maybe you could suggest making this for the top tier and they could have it for their 1st anniversary or when they get back from their honeymoon. I hope you suggested frosting with something other than coolwhip. I would be concerned that not all of the guests will like rootbeer as I stated above.

And they assume that everyone will like a rootbeer cake.

Hi Pam, Do you carry this brand of bagele? They are very good. http://www.abadibakery.co.il/ I can still ask this question before tomorrow.

I freeze my matzah balls uncooked, but I make mine with whole matzah, not matzah meal.

You could make Hungarian Porkolt with the brisket meat. It is a type of Hungarian stew. For 5lbs of meat you will probably want to use about 10 medium onion and 1 head of garlic. You can also use a mixture of red and green peppers. Use a generous quantity of smoked paprika. Tapenade browns the meat in a mixture of goose fat and olive oil. You could also make Classic Provencal Daube or White Wine Summer Daube

From my office I can hear two customers talking with my father right now. I haven't said a word, but a recent Israeli immigrant jsut said that he was amazed to see the non-kosher for Passover matzo. Michelle - do they sell these chometz ones in Israel? ← Yes, they do. So, naturally they are removed from the shelves and replaced with the ones for Passover.