Gremslish or Gremsjelies
A Dutch dessert for Chol Hamoed Pesach.
As I have mentioned before, my family, although originally from Germany, spent nearly 200 years in the Netherlands. When they emigrated to the UK in 1870 they brought various Dutch Jewish recipes with them. My father Z”L, would always bring these to excellence at Pesach. The simplest, but tastiest, of these, in my humble opinion Gremslish.
So here we have another recipe on the theme following the lead up to our Kosher River Cruise journey in the Netherlands, plus, the bonus of having a lovely treat for Pesach.
Ingredients
- 50 gm Dried mixed fruit
- 11/2 Whole matzo
- 3 Eggs, deperated
- A little salt
- 100g matzo meal
- ¾ cup of water
- 2 tbsp Candied citrus peel
- ½ Lemon, grated
- A little oil for frying
- ½ teaspoon of cinnamon
- 2 tbsp glace ginger (optional anf if kosher le Pesach)
Method:
- Cover dried fruit with warm water, to soften.
- Either crush the matzo with your hands or pulse the matzos in a food processor until they are in small pieces.
- Separate eggs.
- Beat whites till stiff peaks form and set aside.
- Place crumbled matzo and matzo meal in a large bowl with salt and ¼ of the cup of water. Add the egg yolks, dried fruit, peel, lemon zest, cinnamon and glacé ginger. Mix with a spoon. Add the remaining water, a quarter of a cup at a time till it feels like a pancake mix. Fold in the beaten egg whites.
- Place mixture in the fridge for an hour to firm up. Take 1 tablespoon of mix and shape into an oval patty, approximately 5cm long. Repeat with remaining mix.
- In a frying pan set over moderate heat, deep fry the donuts for 3–4 minutes, turning once, until golden brown. Sprinkle with icing sugar or powdered sugar and eat hot.
A Pesach WOW!
