1,000 Jewish Recipes (81 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
For Passover, matzo meal is used instead of flour and crumbs and the result is very tasty. I learned this technique from the Israeli army. When my husband was in the service, his unit went on a camping trip to the southern resort town of Eilat and the men were allowed to bring their wives. Everyone took turns cooking, and when it was our turn, our job was to dip turkey breasts to make schnitzel. Although it wasn't Passover, we were instructed to use matzo meal for the coating and we liked the result.
1
1
â
4
pounds turkey breast slices (about 8 slices), about
1
â
4
-inch thick
1
â
2
teaspoon salt
1
â
4
teaspoon freshly ground pepper
Pinch of cayenne pepper
About 1 cup matzo meal
2 large eggs
1
â
3
cup vegetable oil
Lemon wedges (optional)
1.
Pound any thick turkey slices between 2 pieces of plastic wrap to an even thickness of
1
â
4
inch, using a flat meat mallet or rolling pin. Arrange turkey in one layer on plate. Mix salt, black pepper, and cayenne in a small bowl. Sprinkle mixture evenly on both sides of turkey slices.
2.
Divide matzo meal onto 2 plates. Beat eggs in shallow bowl. Lightly coat a turkey slice with matzo meal on both sides. Tap and shake slice to remove excess. Dip slice in egg. Last, dip both sides in matzo meal from the second plate, coating turkey completely; pat and press lightly so matzo meal adheres. Repeat with remaining slices. Set pieces side by side on a large plate. (Handle turkey lightly.)
3.
Heat oil in large, heavy skillet over medium-high heat. Add enough turkey to make one layer. Sauté about 1 minute per side, until golden brown on both sides. Turn carefully using two wide spatulas. If oil begins to brown, reduce heat to medium. Set turkey slices side by side on ovenproof platter and keep them warm in a low oven (275°F) while sautéing remaining slices. Garnish with lemon wedges, if using. Serve hot.
Spoon this savory stuffing inside chicken before roasting, or bake it as in the recipe below as a separate stuffing casserole to serve with roasted poultry or meat. If you wish to serve it with fish or at a dairy meal, substitute vegetable broth for the chicken stock.
4 matzos, crumbled
1 cup hot chicken stock
3 to 4 tablespoons vegetable oil
2 medium onions, finely chopped
Salt and freshly ground pepper, to taste
3 large cloves garlic, minced
3 pounds fresh spinach, stems removed, or two 10-ounce bags rinsed spinach leaves
Freshly grated nutmeg, to taste
3 large eggs, beaten
1.
Put crumbled matzo in a large bowl and pour chicken stock over it. Mix well. Let stand about 15 minutes. Heat 2 to 3 tablespoons oil in a large skillet and add onions, salt, and pepper. Sauté over medium heat, stirring often, about 10 minutes or until softened. Add garlic and cook 30 seconds.
2.
Preheat oven to 350°F. Grease a 2-quart casserole dish. Set aside.
3.
Meanwhile, rinse spinach well, especially if using a bunch of spinach. Cook spinach uncovered in a large saucepan of boiling salted water over high heat about 3 minutes or until tender. Rinse with cold water, drain, and squeeze out liquid by handfuls. Chop with knife or in food processor.
4.
Add onions and spinach to matzo mixture and season with salt, pepper, and nutmeg. Add eggs and mix well.
5.
Spoon stuffing into casserole dish. Spoon remaining oil over top. Bake for about 45 minutes or until set. Serve hot.
Matzo farfel, or little squares of lightly baked matzo, is convenient for using in stuffings and kugels because there's no need to break it into pieces. This delicate farfel stuffing is delicious with
Old-Fashioned Roasted Chicken
or with roast lamb or veal. I also like it as a side dish with fish or as an accompaniment for baked eggplant.
1
1
â
2
cups hot vegetable stock
5 cups matzo farfel
2 tablespoons plus 2 teaspoons vegetable oil
1 large or 2 medium leeks, rinsed and thinly sliced
Salt and freshly ground pepper, to taste
2 large carrots, coarsely grated
2 large eggs, beaten
Pinch of paprika
1.
Preheat oven to 350°F. Lightly oil a 2-quart casserole dish. Set aside. Pour vegetable stock over farfel in a large bowl. Let stand to soften.
2.
Meanwhile, heat 2 tablespoons oil in a large skillet. Add leeks, salt, and pepper and sauté over medium heat, stirring often, for 5 minutes. Cover and cook over low heat, stirring often, about 5 minutes or until tender. Remove from heat and stir in carrots. Add vegetable mixture to bowl of farfel and let cool. Taste and adjust seasoning. Stir in eggs.
3.
Spoon stuffing into casserole dish. Sprinkle with remaining oil, then with paprika. Bake about 45 minutes or until firm.
Note:
To prepare leeks: split leeks twice lengthwise and dip them repeatedly in a large bowl of water to rinse, then cut the white and green parts as needed.
Made of lamb or beef, cooked with plenty of vegetables, and thickened with matzo, this stew is prepared for Passover in Tunisian and Algerian Jewish homes. I first tasted it at a North African Jewish restaurant called Douieb in the Sephardic section of Paris near rue Montmartre. In Paris they use thick, round Tunisian matzo decorated with a lacy pattern to both add to the stew as well as to accompany it.
Some people use only spring vegetables like artichokes and fava beans in their msouki. Others omit the meat and simply cook a hearty vegetable stew and thicken it with matzo. Flavored abundantly with herbs, the stew is aromatic and delicious.
2 pounds lamb shoulder, excess fat removed, cut into 1-inch pieces
Salt and freshly ground pepper, to taste
1 teaspoon paprika
1 tablespoon olive oil
2 cups water
1 tablespoon tomato paste
2 large sweet onions, halved and sliced
4 large cloves garlic, chopped
3 carrots, diced
1 medium turnip, peeled and diced
2 ribs celery, trimmed and diced
One 10-ounce bag of rinsed spinach leaves
1
1
â
2
pounds fresh fava beans, shelled, or 2 cups frozen fava beans or lima beans
2 zucchini, diced
1 pound fresh peas, shelled, or 1 cup frozen
1
â
3
cup chopped fresh Italian parsley
1
â
3
cup chopped fresh cilantro
Harissa, other hot pepper sauce, or cayenne pepper, to taste
Freshly grated nutmeg, to taste
2 matzos, broken into 1-inch pieces
1.
Sprinkle lamb lightly with pepper and paprika.
2.
Combine oil, water, and tomato paste in a large enamel-lined casserole or stew pan and whisk to blend. Bring to a simmer over low heat. Add onions, garlic, carrots, turnip, celery, salt, and pepper, and mix well. Set seasoned lamb pieces on top. Raise heat and bring to a boil. Cover and cook over low heat, stirring from time to time, for 30 minutes. Add spinach, fava beans, and zucchini and return to a boil. Cover and cook 30 minutes or until meat is tender. Add peas and cook 5 to 10 minutes or until tender.
3.
Taste stew and adjust seasoning. Reserve 1 tablespoon parsley and 1 tablespoon cilantro for garnish. Add remaining parsley and cilantro to stew and cook 3 minutes. Add harissa and nutmeg. Taste and adjust seasoning. Put matzo pieces on top, stir gently, cover, and let stand 1 to 2 minutes to soften. Sprinkle with reserved parsley and cilantro and serve.
A touch of Yemenite spicesâcumin and turmericâliven up the stuffing. Serve this savory lamb with glazed carrots, zucchini in tomato sauce, or an eggplant stew.
4 matzos
1 cup hot chicken soup or stock
1
â
4
cup vegetable oil
2 large onions, chopped
Salt and freshly ground pepper, to taste
2 teaspoons ground cumin
1
â
2
teaspoon ground turmeric
2 large eggs, beaten
5
1
â
2
to 6 pounds lamb shoulder, boned, with a pocket cut for stuffing (about 4
1
â
2
pounds after boning)
1.
For stuffing: Crumble matzos into a bowl and pour chicken soup over them. Heat oil in a skillet and add onions, salt, pepper, 1 teaspoon cumin and the turmeric. Sauté over medium heat, stirring often, until onions are tender and golden brown. Add onions to matzo mixture and let cool. Taste and adjust seasoning. Stir in eggs.
2.
For roast: Preheat oven to 450°F. Stuff pocket in lamb shoulder with stuffing, packing it in firmly; you will need about half the stuffing. Close pocket with skewers or sew it closed with trussing needle and kitchen string. Set lamb in a medium sized roasting pan. Sprinkle lamb with remaining cumin and with a little pepper. Roast 15 minutes to sear lamb. Reduce oven temperature to 350°F and continue roasting lamb 1
1
â
4
hours.
3.
After lamb has roasted for 1
1
â
2
hours, spoon remaining stuffing into a greased deep 4- to 5-cup baking dish and put it in the oven. Continue baking 30 to 45 minutes or until stuffing is set and lamb is very tender; a meat thermometer inserted in lamb should register 160°F.
4.
Transfer meat to a cutting board and let rest for 15 minutes. Carve into about
1
â
2
to
3
â
4
inch slices, using a very sharp large knife. With a small knife, cut any excess fat from each slice. Use a broad spatula to transfer slice to each plate. Serve extra stuffing separately.
