Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (26 page)

The three points of these triangular stuffed pasta dumplings symbolize the three Patriarchs: Abraham, Isaac and Jacob. They are often served at festive meals.

SERVES 4

225g/8oz/2 cups plain (all-purpose) flour, plus extra for dusting

2 eggs

rendered chicken fat or vegetable oil (optional)

salt

whole and chopped fresh chives, to garnish

FOR THE MEAT FILLING

90ml/6 tbsp rendered chicken fat or vegetable oil

1 large or 2 small onions, chopped

400g/14oz leftover, pot-roasted meat, minced (ground) or finely chopped

2–3 garlic cloves, chopped

salt and ground black pepper

1
To make the filling, fry the onions in the fat or oil for 5–10 minutes until soft. Add the meat, garlic, salt and pepper and stir.

2
Combine the flour with the eggs and a pinch of salt. Gradually add 15–30ml/1–2 tbsp water until the dough holds together and mix until it forms a non-sticky ball. Place in a covered bowl and leave for 30 minutes.

3
Break off walnut-size pieces of dough and, on a lightly floured surface, roll out as thinly as possible. Cut the dough into squares measuring 7.5cm/3in.

4
Working one at a time, dampen the edges of each square, then place a spoonful of filling in the centre. Fold the edges of the dough to form a triangle and press together to seal. Toss in flour, then leave for 30 minutes.

5
Cook the dumplings in a pan of salted boiling water for 5 minutes until just tender, then drain. Serve, garnished with chives.

Nutritional information per portion: Energy 666kcal/2788kJ; Protein 41.4g; Carbohydrate 51.6g, of which sugars 6.5g; Fat 34.2g, of which saturates 8.5g; Cholesterol 186mg; Calcium 125mg; Fibre 3.2g; Sodium 91mg.

This traditional potato accompaniment can be prepared with butter but this recipe uses vegetable oil, which gives a much lighter, healthier result.

SERVES 6–8

2kg/4
1
/
2
lb potatoes

2 eggs, lightly beaten

120ml/8 tbsp medium matzo meal

10ml/2 tsp salt

3–4 onions, grated

120ml/4fl oz/
1
/
2
cup vegetable oil

ground black pepper

1
Preheat the oven to 200ºC/400ºF/Gas 6. Peel the potatoes and grate finely.

2
Place the grated potatoes in a large bowl and add the beaten eggs, matzo meal, salt and ground black pepper. Mix together until well combined. Stir in the grated onions, then add 90ml/6 tbsp of the vegetable oil.

3
Pour the remaining 30ml/2 tbsp oil into a baking tin (pan) that is large enough to spread the potato mixture out to a thickness of 4–5cm/1
1
/
2
–2in. Heat the tin in the oven for about 5 minutes until the oil is very hot.

4
Spoon the potato mixture into the tin, letting the hot oil bubble up around the sides and on to the top a little. (The sizzling oil helps to crisp the kugel.)

5
Bake the kugel for 45–60 minutes, or until tender and golden brown and crisp on top. Serve immediately, cut into wedges.

Nutritional information per portion: Energy 361kcal/1516kJ; Protein 8g; Carbohydrate 56.2g, of which sugars 6.8g; Fat 12.8g, of which saturates 1.8g; Cholesterol 48mg; Calcium 38mg; Fibre 3.7g; Sodium 538mg.

Cheese latkes were probably once the most revered foods in Russia, though flour, buckwheat and matzo meal latkes were more common. The cottage cheese and matzo version here was made by Russian émigrés. The cottage cheese adds a tangy flavour and slightly gooey consistency.

MAKES ABOUT 20

275g/10oz/1
1
/
4
cups cottage cheese

3 eggs, separated

5ml/1 tsp salt

250g/9oz/2
1
/
4
cups matzo meal

1 onion, coarsely grated, or 3–5 spring onions (scallions), thinly sliced

2.5ml/
1
/
2
tsp sugar

30ml/2 tbsp natural (plain) yogurt or water

ground black pepper

vegetable oil, for shallow frying

thinly shredded spring onions (scallions), to garnish

1
In a bowl, mash the cottage cheese. Mix in the egg yolks, half the salt, the matzo meal, onion or spring onions, sugar, yogurt or water, and pepper.

2
Whisk the egg whites with the remaining salt until stiff. Fold one-third of the whisked egg whites into the batter, then fold in the remaining egg whites.

3
Heat the oil in a heavy frying pan to a depth of about 1cm/
1
/
2
in, until a cube of bread added to the pan turns brown immediately. Drop tablespoonfuls of the batter into the pan; fry over a medium-high heat until the undersides are golden brown. Turn carefully and fry the second side.

4
When cooked, remove the latkes from the pan with a slotted spoon and drain on kitchen paper. Serve immediately, garnished with shredded spring onions, or keep warm in a low oven.

Nutritional information per portion: Energy 97kcal/405kJ; Protein 4.1g; Carbohydrate 10.3g, of which sugars 1g; Fat 4.6g, of which saturates 0.8g; Cholesterol 31mg; Calcium 40mg; Fibre 0.4g; Sodium 210mg.

Latkes are as much a part of the Ashkenazi Chanukkah as are the candles, the dreidels, the whole celebration. Eating foods fried in oil is the tradition for Chanukkah.

SERVES 4

3 large baking potatoes, total weight about 675g/1
1
/
2
lb, peeled

2 onions, grated

60ml/4 tbsp matzo meal

5ml/1 tsp baking powder

2 eggs, lightly beaten

2.5ml/
1
/
2
tsp sugar

5ml/1 tsp salt

1.5ml/
1
/
4
tsp ground black pepper

vegetable oil, for shallow frying

sour cream, to serve

FOR THE SAUCE

5 green cooking apples

1 cinnamon stick

1
/
4
lemon

about 90g/3
1
/
2
oz/
1
/
2
cup sugar

225g/8oz/2 cups cranberries

1
To make the sauce, peel, core and chop the apples and place them in a heavy pan with the cinnamon. Pare the rind from the lemon, then squeeze the lemon juice over the apples and add the lemon rind to the pan. Add the sugar, cover and cook over a low-medium heat for about 15–20 minutes, until they are just tender. Stir occasionally.

2
Add the cranberries to the pan, cover and cook for 5–8 minutes more, or until the berries pop and are just cooked. Taste for sweetness and leave to cool.

3
To make the latkes, finely grate the potatoes. Put in a sieve (strainer) and push out as much of the liquid as possible. Transfer the potato to a bowl and combine with the onions, matzo meal, baking powder, eggs, sugar, salt and pepper.