I cannot believe I haven’t given this recipe before. I have given you matzo kleis, which requires quite of bit of preparation. This kneidlagh recipe, however, is really simple. Also definitely, much easier.
I used it for 5 years, in the 70”s at my hotel in Brighton, UK.
I used it at my Pesach program for 24 years.
I have used it for the last 29 years on 6 of the 7 continents.
So, enjoy.
Ingredients:
- 3 eggs
- 4 oz chicken fat or soft margarine (much tastier to used chicken schmaltz).
- 5 fluid oz warm chicken soup
- Salt & pepper
- 1 oz ground almonds
- 250 gm matzo meal.
Method:
- Whisk eggs add ingredients in list order.
- Leave in refrigerator for minimum 30 minutes.
- Take out and roll into balls. There will not be a lot of swelling (as opposed to instant kneidlagh), so roll to the size you usually eat them.
- Try a couple of balls in a small amount of chicken soup to make sure they don’t platz.
- Place the rolled balls back in the fridge for another 30 minutes.
- Place in gently boiling soup until soft (20-30 minutes).
- Gently stir a few times whilst cooking
I have made kneidlagh 100’s of times, but the mix itself comes out differently each time. So, if above, they start platzing (falling to pieces) add more meal etc until they are firmish to the touch
Chag kasher v’sameach.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
