| 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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