Category jewish

fritters in syrup

Fritters in Syrup (Zalabia)

Source : Los Angeles Times 11-27-02

Sugar Syrup
5 cups granulated sugar
2 cups water
Juice of 1/2 lemon
1 tablespoon rose or orange blossom water

Batter
2 teaspoons active dry yeast
1 teaspoon sugar
1/2 cup hot water (120 to 130 degrees F)
3 1/2 cups flour
1/2 teaspoon salt
2 1/2 cups warm water
Oil (for frying)

For the Sugar Syrup: Place the sugar, water and lemon juice in...

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sweet kugel

Sweet Kugel

1/4 pound melted butter
1/2 pound fine noodles, cooked and drained
3 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup cottage cheese
2 cups milk
1/2 cup raisins
Cinnamon and sugar for topping

Preheat oven to 375 degrees F. Melt butter in an 11 x 9-inch baking pan. Put drained noodles in pan with melted butter. Stir until butter is absorbed.

Blend milk, cheese, sugar and vanilla...

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scalloped matzos

Scalloped Matzos (Milchig)

This makes an excellent luncheon dish.

4 eggs
6 matzos
1 pound cottage cheese
2 tablespoons butter, melted
1/2 teaspoon salt (optional)
1 tablespoon granulated sugar (optional)
1/2 teaspoon cinnamon (optional)
1/4 cup raisins (optional)

Beat 2 of the eggs until light, then break matzos into quarters which can be dipped into the eggs...

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beef with kraut

Beef with Kraut

2 to 3 pounds stew beef, flanken or ground meat (made into mini-meat balls)*
1 (32 ounce) jar fresh sauerkraut
1 (16 ounce) can tomato sauce (or an equal quantity of tomato mushroom sauce)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder (additional if making meat balls)
1 tablespoon caraway seeds (optional)
Lemon juice or sugar (to taste) for adjustment of season...

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schmaltz

Schmaltz

1 pound fatty skin and chicken fat (from 3 pound chicken)
2 cup onions, peeled and chopped
1 potato, chopped and peeled

Cut fatty skin and yellow pieces of fat into small bits. Place in heavy pot; cover with cold water. Cook, uncovered, until almost all water has evaporated.

Lower heat; add onion and potato...

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