A three-course Pessah meal

Green Pessah Chicken Soup with Dumplings, Leg of Lamb Stuffed with Haroset and Pessah Napoleon with Coconut Cream.

By .
March 21, 2010 16:45
4 minute read.
Leg of Lamb stuffed with haroset.

leg of lamb 311. (photo credit: Danya Weiner / Fresh Flavors from Israel)

 
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Green Pessah Chicken Soup with Dumplings

Clear chicken soup with matza dumplings (kneidlach) is the most popular starter for the Seder meal and one of the few Ashkenazi dishes to be adopted in practically every Israeli household. The following recipe takes a few liberties with this classic: The dumplings are enhanced with aromatic spices and cooked in a soup that welcomes the green vegetables of spring.

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Serves 8-10


1 kg. chicken and turkey parts and bones

2 onions, chopped

1 celery root, diced

3 celery stalks, diced



3 Tbsp. oil

1⁄3 cup dill, chopped

1⁄3 cup fresh coriander, chopped

1⁄3 cup fresh parsley, chopped

1⁄2 kg. fresh or frozen broad (fava) beans (optional)

2 potatoes, diced

2 leeks, white part only, sliced

1 level Tbsp. turmeric (optional)

Salt and freshly ground white pepper


Chicken Kneidlach

250 gr. chicken breast, ground

1 cup matza meal

2 eggs

2 Tbsp. oil

2 cloves garlic, crushed

3 Tbsp. fresh coriander, chopped

Salt and freshly ground white pepper

1⁄2 cup chicken stock or water



Prepare the soup: Brown the bones with the onions and celery root and stalks in a saucepan with some oil. Add 3 liters of water, the dill, coriander and parsley. Bring to a boil and cook for about one hour. Strain and retain the broth.

Add the beans, potatoes and leeks to the broth and bring to a boil. Season and cook for 45 minutes over a low-medium heat until the vegetables are tender.

Prepare the dumplings: Mix the ingredients and refrigerate for 30 minutes.

Before serving: Bring the soup to a boil, form small balls of the dumpling mixture using two spoons or your hands, and slide into the boiling soup. Cook for 20 minutes and serve.


Leg of Lamb Stuffed with Haroset / Chef Avi Steinitz

Haroset is an important part of the Pessah ritual. As this recipe shows, it also makes a terrific filling for another symbol on the Seder table – the leg of lamb.

Serves 6


11⁄2 kg. leg of lamb, shank bone left in, hip end of bone removed (have the butcher do this for you)

3 Tbsp. olive oil


The Haroset Stuffing:

250 gr. ground beef or lamb

2 tart baking apples, cored and diced

250 gr. date paste

11⁄4 cups walnuts

Salt and freshly ground black pepper

1⁄4 tsp. dry ginger

Leaves from 1 thyme sprig



The Spice Rub:

Salt and freshly ground black pepper

1 sprig rosemary, chopped

1 Tbsp. dry coriander seeds

1⁄2 tsp. ground chili pepper

2 cloves garlic, crushed

5 Tbsp. olive oil



Spread the leg of lamb on a work surface (the side with the bone facing up). Mix the stuffing ingredients thoroughly and spread along the center of the leg. Wrap the meat over the stuffing to make an elongated package. Tie with kitchen string.

Preheat oven to 180º.

Combine the spice rub ingredients and rub the meat on all sides.

Heat 3 tablespoons olive oil in a large skillet and brown the meat on all sides. Remove from the skillet and wrap loosely in aluminum foil. Roast for 50-60 minutes (a meat thermometer inserted inside the lamb should indicate 60º for medium. Let rest for 10-15 minutes before carving.



Pessah Napoleon with Coconut Cream / Adi Blumenfeld, Touch Food Cooking School, Ra’anana

This is the Pessah version of the classic French dessert. Caramel-coated matzot are a clever substitute for the puff pastry.


serves 8

The Coconut Cream:

800 ml. (2 cans) coconut milk

80 gr. (5 Tbsp.) corn starch

8 egg yolks

150 gr. sugar

3 tsp. rose water or a few drops rose essence



The Caramel Matzot:

5 matzot

Oil for frying

250 gr. (11⁄4 cups) sugar

240 ml. (1 cup) coconut milk



To Serve:

Fresh strawberries, halved lengthwise

Confectioners’ sugar



Prepare the coconut cream: Dissolve the corn starch in 1⁄2 cup of coconut milk, add the egg yolks and most of the sugar and beat well. Bring the remaining coconut milk with the remaining sugar to a boil and add gradually to the egg mixture. Pour into a pan and heat slowly, stirring constantly, until the cream thickens. Remove from the stove and add the rose water. Cool and transfer to a piping bag.

Prepare the caramel matzot: Wet each matza with water, wrap in a kitchen towel and set aside for 30 minutes. Cut the matzot into circles using a ring cutter, or into small squares, and fry in oil on both sides until golden. Remove from the pan and dry on paper towel.

Dissolve the sugar in a saucepan with a few tablespoons of water over low heat until a light caramel color. Bring the coconut milk to a boil and gradually pour into the caramel, stirring constantly. Cook for a few minutes until smooth and creamy. Dip the fried matzot in the caramel cream for 2 minutes, remove carefully and cool.

To serve: Place a matza disk or square on a serving plate. Pipe some of the cream over it and top with fruit. Cover with another matza, pipe more cream, top with fruit, and cover with another matza. Dust with confectioners’ sugar and serve.

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