Knaidlach

Preparation Time: 10 minutes plus 15 minutes refrigeration Cooking Time: 15 minutes
Serves: 6 people

Will freeze

If ever there was a traditional Jewish food it is Knaidlach. These famous , this small, round dumplings are made with matzo meal and are usually cooked and served in chicken soup. I tend to make my knaidlach on a Friday morning so that the fat from the chicken soup has risen to the top and can be strained, leaving the Knaidlach to soak up more of the natural goodness. Another good tip is to make more than you think you will need – even if you have no guests due on a Friday night. Together with Chollah dipped in chicken soup, it makes a substantial meal which can then be eaten by special request for Sunday lunch.

These knaidlach are light and fluffy as I have used fine Matzah meal but for a heavier version, substitute it for the medium variety. The other little secret for their success is to make sure the soup is hot before adding them. They are cooked when they rise to the surface.

Ingredients

• 2 tablespoons- ground almonds
• 250g (1 cup) fine matzah meal
• 250ml (1 cup) hot chicken soup
• 2 tablespoons chicken fat taken from the top of the chicken soup
• 1 egg
• Salt and freshly ground black pepper

Method

1) Mix all the ingredients together.
2) Refrigerate for 30 minutes.
3) With wet hands, make small balls with the mixture. Cover and refrigerate until ready to cook. ( You can freeze them at this stage)
4) Cook in simmering chicken soup for approximately 15 minutes.

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD