Most of you know "Matzah Balls" when they are served in soup. After having tested that delicious way of preparing "Matzah Balls" and falling in love with those tasty dumplings, I thought that it would be a good idea to fry them and serve them as I would do with meatballs...
I elaborated this simple recipe one evening when I was craving for my "Matzah Balls", but didn't want to eat soup.This invented dish came out very well!
"Matzah Balls", also known as "Knaydlach" in Yiddish, are similar to what the German call "Klösse" and the Austrians "Knödel"; they are the Jewish version of those dumplings. The only difference resides in the fact that instead of being made with stale bread, they are prepared with Matzah flour (ground Matzah sheets)... "Matzah Balls" are generally eaten for Passover when flour is replaced with Matzah meal, but they are also served all year long on the occasion of Shabbat.
Joan Nathan's "Matzah Balls" (recipe taken from "Jewish Cooking In America" and adapted by myself) are very moist and ever so fine! Although there is no meat in a "Matzah Ball", those dumplings have a very pleasant meaty taste (a cross between chicken and veal) that is even more pronounced when they are fried and processed like meatballs. With the zucchinis and the bell peppers the combination gets even more flavourful and the added soy sauce confers that little "smokey" something to the whole dish.
I must say that I am very pleased with this recipe which has been adopted by both my boyfriend and me! I find this way of preparing "Matzah Balls" quite unique and highly recommendable for any adventurous cook...
Serves 2-3 people.
4 Tbs Olive oil
1 Big bell pepper, cut into thin strips
2 Medium zucchinis, cut in half moons
1 Big onion, halved and sliced
2 Cloves garlic, very finely chopped or crushed
1/2 Tsp Paprika powder
1 Tbs Castor sugar
2-3 Light Soy sauce
3-4 Tbs Dark balsamic vinegar
Salt, to taste
Pepper, to taste
Matzah balls (by Joan Nathan):
4 Eggs (~50g)
2 Tbs Vegetable oil
1/4 Cup Chicken broth
1 Cup Matzah meal
1/4 Tsp Garlic powder (optional)
Salt, to taste
Pepper, to taste
1. Mix the eggs with a fork. Add the oil, chicken broth, matzah meal, garlic powder, salt and pepper and mix well until blended.
2. Cover and refrigerate for several hours.
3. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls. 4. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water.
5. Cover and simmer for about 10-15 minutes or until soft.
6. Remove from the water and drain.
7. Heat a non-stick frying pan over high temperature.
8. Add 3 Tbs olive oil and add the matzah balls.
9. Fry the balls until nice and golden brown.
10. Set aside in a warm oven.
11. Heat a non-stick frying pan over medium high temperature.
12. Add 1 Tbs olive oil, the onions and garlic.
13. Stir-fry until the onions are translucid.
14. Add the bell pepper and stir-fry for about 5 minutes.
15. Add the zucchini and continue stir-frying for 3 minutes.
16. Add the paprika and sugar. Stir-fry for 2 more minutes.
17. Sprinkle the soy sauce and balsamic vinegar over the vegetables. Stir-fry again for 4 more minutes.
18. Salt and pepper to taste.
19. Add the matzah balls.
If you wish, you can use smoked paprika powder.
Instead of light soy sauce, you can use "Thai Seasoning Sauce" (Golden Mountain brand).
The vegetable oil for the matzah balls can be replaced by chicken fat.
If you don't have any matzah meal, then take three matzah sheets (3 sheets matzah = 1 cup matzah meal) and blend them until they look like fine semolina (see infos here).
The matzah can be made ahead and frozen in their liquid (it keeps them fluffy).
Eat with a beetroot, a celeri salad or with coleslaw.
(Shabbat Table -Pic by www.lucienkrief.co.il)
(Cooking Matzah Balls -Pic by www.cookingforengineers.com)
Très belle poêlée! Tu m'as mise en appétit... ;-)ReplyDelete
Very interesting and delicious looking recipe! Never tried these ,a must try!! Thanks Rosa!ReplyDelete
j'aime bien ces gros beignets, tu me surprends toujours agréablement!ReplyDelete
on fait le meme chose, mais d'habitude a la fete de pessah (la paques juive). on les prepare avec une sauce aigre-douce. vous pouvez aussi mettre une farce de poulet ou boeuf au milieu ou preparer la pate avec les fines herbes.ReplyDelete
i have that exact same box of yehuda matzah in my pantry at the moment.
ELVIRA: Merci, Elvira! Oui, ça donne envie...ReplyDelete
FOODIE'S HOPE: Thanks! Yes, I really recommend you to try Matzah Balls as they are simple, but delicious!
BRIGITTE: Merci, Brigitte, ça me fait plaisir d'entendre que je te surprends ;-P!
BUREKABOY: Mmmh, votre recette aigre-douce me semble très prometteuse! Oui, il faudrait que je les prépares avec de la viande et des fines herbes au milieu. D'ailleurs, je crois que j'ai une recette comme celle-ci dans mon livre de Joan Nathan...
It's funny to hear that you have the same matzah box in your pantry! We all share the same food ;-)))! I wonder how much you pay for one of those... Here, it is quite expensive (6 CHF).
OMG that's a rip off! i pay like 1.99 or less for one box. i can't believe it; well, yes i can. my family lives in zurich so i know the prices are crazy. and how much do u pay for a cup of coffee??!! LOL.ReplyDelete
yes, joan nathan's book has a recipe for the matzo balls which have a stuffing. it is good and it works, i have tried it. it is different in that it has cinnamon mixed with the meat which is really a sephardic thing however the matzo balls are ashkenazi.
the sweet and sour dish is also very good as a non-meat meal. u add pineapple, green peppers, etc. or whatever you like and bake it with the sauce.
BUREKABOY: You are right!!! Here, we really have to spend a lot of money on food (and other things as well). I can't believe that they are so cheap in Canada. Incredible! A cup of coffee costs about 3.90 CHF (way too much)...ReplyDelete
I'll have to try that Joan Nathan recipe as this version of Matzah Balls interests me. Which herbs do you have to add in order to make them in the ashkenazi way?
Your sweet and sour recipe is very similar to the Chinese one, except for the fact that the meat is replaced by the Matzah Balls. It sounds delicious!
How did you know I love Matzah balls SO much?.. My mom makes them BUT only 1 time each year ..
Thanks for this tasty post :-)
Do try them the way Nathan makes them, they are very good ... and different. Ashkenazi-type herbs would include finely chopped italian parsley and dill [l'aneth], basically those found in central and eastern europe. it is not VERY common to stuff the matzo balls or to put herbs in them. the herbs would be mixed into the dough, not really the stuffing but that does not mean u cannot do that. i am sure it would be equally as good. most of the time you will find them unadorned and plain made with matzo only. i like them all different ways.
yes, the sweet and sour version i mentioned is almost the same as yours. i didn't realize that when originally posted. i was too excited to see u had this same idea!! LOL. sometimes we make tuna balls (mixed with mazto) and regular matzo balls, all very small, and add them to the sauce with the vegetables and bake it. just a variation. do a search for knaidlach or kneidl and u shall see the world of varieties of this dumpling.
in all cases, enjoy!!
rosa, where can you buy matzah in zurich? at coop city?ReplyDelete
ANONYMOUS: You can find Matzah sheets in any biggish Coop, Manor, Globus or Migros (under the name "Pain Azyme")... Thanks for passing by!ReplyDelete
You are simply amazing. I have eaten matzah balls, all my life but never like this and I love what you did with them. I have to start experimenting with them.ReplyDelete
They are called kneidlach and we usually have them in chicken soup. Some like them light and fluffy but we like them heavy and hard. Mine would work well with your recipe.
In the states, we can buy matzah meal, ready to use. I process extra matzahs to make meal, as well.
Thanks for being so creative.
I Love this recipe it's sound very interesting & would like to try it...
I have one question:what can I use instead of "Matzah meal"???
Have a good day :D
I LOVE KNEIDLACH! Ma mère s'est juré de ne plus en manger, tellement elle en a mangé dans sa vie! Moi j'en mange, et en mange... Je l’adore dans la soupe mais avec aussi comme ta recette avec des petits légumes! J'en fais même d'une façon Asiatique avec du curry et du coco, mmm trop beau tout ça!ReplyDelete
@ Zainab: Matzah meal is like "bread crumbs" so you could use mixed bread crumbs.