- This topic has 11 replies, 5 voices, and was last updated 12 years, 6 months ago by Anonymous.
March 20, 2009 4:43 pm at 4:43 pm #589624
2 cups matzah meal
1 teaspoon salt
1 Tablespoon sugar
1 cup of water
Combine matzah meal with salt and sugar. Bring oil and water to a boil. Add to matzah meal mixture and mix well. Beat in eggs thoroughly, one at a time. Allow to stand 15 minutes. With oiled hands shape into rolls and place on a well greased cookie sheet. Bake in 375 oven for 50 minutes or until golden brown. Yield 12March 20, 2009 5:10 pm at 5:10 pm #641377moish01Member
nothing to do with your recipe (i wouldn’t know the difference) but the idea of pesach rolls sounds way worse than matza. poor stomach!March 20, 2009 8:51 pm at 8:51 pm #641379
Moish, a really good Pesach “roll” is delicious, and a terrific alternative to making matzah sandwiches. My daughter makes incredible Pesach rolls, that are like Kaiser rolls. We eat gebrochts, so this really serves us well, especially on Chol Hamoed, when we go somewhere for the day. Believe me, it is not bad at all! But then again, I love matzah, too. I can’t wait for Pesach!March 22, 2009 12:39 am at 12:39 am #641380
When I was growing up I lived on these pesach rolls…even used them for bait for fishing on chol hamoed (probably you aren’t supposed to fish on chol hamoed but I didn’t know…) They are yummy. But now we keep shmurah so don’t make it if you keep shmurah cause it will come out like rocks!!!March 22, 2009 1:28 am at 1:28 am #641381
But now we keep shmurah so don’t make it if you keep shmurah cause it will come out like rocks!!!
Shindy my son-in-law only eats Shmurah, the whole yom tov, so last year I bought shmurah mehl and farfel, so I could make stuff that he would eat. I also made the regular non-shmurah stuff for the rest of us. Truthfully, there is a difference in taste, and anyone who says different is mistaken. I made enough batches of both items to know the difference. But I have to tell you, the shmurah rolls came out absolutely delicious! They were soft and fluffy. Maybe you need to make them a little larger or bake for a shorter time period. BTW, the shmurah farfel, onion, mushroom thingie that I made as a side dish drew rave reviews from ym whole family, especially from my son-in-law, who really loves his shviger for going to the trouble of making stuff like that especially for him, when there is so much other stuff to do!March 22, 2009 1:41 am at 1:41 am #641382
Please post your recipe for the pesach rolls if it is different from mine, thanks!March 22, 2009 3:09 am at 3:09 am #641383
I have it among the Pesach things, so I can’t post it until my kitchen is Pesachdig and I take out the cookbooks. I will try bli neder to post it a couple of days before yom tov, when I am cooking already.March 22, 2009 10:57 am at 10:57 am #641384
Thanks oomis1105. I have my pesach cookbooks in a special pesach cabinet in my basement, along with my special folder with my recipes and lists. I take it out before my kitchen is turned over for pesach in order to plan what I am cooking and what I need to buy.March 22, 2009 1:22 pm at 1:22 pm #641385tzippiMember
I found when making kneidlach with shmura matzah meal to use a little less than the recipe called for. May work in other recipes to.March 22, 2009 1:27 pm at 1:27 pm #641386
What I generally do is turn my kitchen over a few days before (this year I will probably do it on Motzai Shabbos Hagadol), and then spread out the cookbooks and recipe pages on my kitchen table. The funny thing is I make MOST of my stuff without recipes. The only things that really need recipes are the cakes. Everything else is by “feel.” And anyway, when cooking on yom tov, we are not supposed to measure things exactly, so I have gotten used to just throwing things in the pan by rote.
I am starting to get in Pesach mode now. Very excited. BTW, my mom O”H used to make the Pesach rolls with NYAFAT (Rokeach made it). I don’t know if they still make that anymore, but she used the ONION flavored one, and that really gives a geshmak flavor to it. I would recommend if you can stand to do it, squeezing onion juice from an onion, and adding it to the water called for in the recipe. She did that in her kneidlach also, and I can honestly say No one has ever made better kneidlach than hers, not even moi. (Sadly, I can not find her recipe, but I keep looking every eyar, hoping the lone paper will show up).March 22, 2009 1:30 pm at 1:30 pm #641387
I found when making kneidlach with shmura matzah meal to use a little less than the recipe called for. May work in other recipes to
That makes sense. I find the shmurah mehl to be “heavier” than the non-shmurah. It makes no sense that this should be so. After all, the shmurah should only be differnet in the time that it was guarded, it should have no effect on the type of matzah made from the wheat. Soemhow I feel like they leave more bran on the wheat, so it’s almsot like a whole wheat matzah, which of course is a heavier texture than regular matzah.March 22, 2009 1:59 pm at 1:59 pm #641388AnonymousInactive
Please continue this discussion in the pesach recipes thread.
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