| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 | ts | Salt |
| 1/2 | c | Oil |
| 4 | Eggs | |
| 1 | pn | Peper |
| 1 | ts | Sugar |
INSTRUCTIONS
Source:CLASSIC KOSHER COOKING by:Sarah FINKEL Yes there is such a thing as a Pessah bagel. Very easy to make, I start to serve them even 1 or 2 days before pessah. In a saucepan , bring to a boil water + salt + oil Lower heat and add matzo meal all at once, stirring well until the mixture leaves sides of the pan. Remove from heat. Add whole eggs one at a time, stirring vigorously after each addition ( I use a hand mixer). Stir in the peper and sugar .With greased hands, roll into 2 inch balls and place 2inches appart on a greased baking sheet, For bagels, flatten balls slightly and make a hole in center. Bake in a preheated 400 deg. oven for approximately 35-40 minutes until golden. Let cool. Yields about 12 rolls or bagels. Variation: For Pessah soup nuts, pinch off marble sized pieces of mixture. Place on a greased baking sheet and bake in a preheated 400 deg. oven for 15 minutes. Posted to JEWISH-FOOD digest V97 #071 by "Viviane & Israel Barzel" <i_barzel@netvision.net.il> on Mar 4, 1997.
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