2 tbsp chicken fat or
1 any other shortening
2 each eggs, lightly beaten
1/2 cup matzoh meal
1 tsp salt
2 tbsp water or soup stock
Directions
Mix together shortening and eggs, add matzoh meal and
salt and blend the mixture well. Add water or stock.
Cover the mixture and chill it for at least 20
minutes. form into plum-size balls and drop them
gently in boiling salted water or soup. cook the
dumplings for 30 to 40 minutes and serve them in soup.
Makes about 16 K'naidlach.
VARIATION: For lighter, fluffier K'naidlach, separate
the eggs and beat the yolks and whites separately.
proceed as above, but fold the egg whites into the
yolks carefully before adding the matzoh meal.
/\/\ara Kent
Servings: 16 servings
K'naidlach (Matzoh Meal Dumplings) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Historians have tracked the existance of recipes way back into antiquity, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, these, early records were just basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians are some stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As our culinary historical trip moves on a few more years there were a couple of interesting cookery books which were published in the fourteenth century : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the curry that appears on menues today, but instead accounts of the types of meals enjoyed by the rich. Over the following few hundred years, the rich and powerful families of Wesstern Europe tried to serve the most extravagent meals, and consequentially the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes common in their social group. By the arrival of the 20th century, cookery books were increasing in popularity mostly as a result of better eduction, people having increased leisure time and having more money to spend. The introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this K'naidlach (Matzoh Meal Dumplings) recipe.
