Traditional recipes

Orange and Raisin Matzo Meal Pancakes Recipe

Orange and Raisin Matzo Meal Pancakes Recipe

Ingredients

  • 1 1/2 cups whole-milk cottage cheese
  • 5 tablespoons orange juice
  • 1 tablespoon finely grated orange peel
  • 3/4 cup unsalted matzo meal
  • 4 tablespoons (1/2 stick) butter or margarine, divided

Recipe Preparation

  • Preheat oven to 300°F. Stir cottage cheese, egg yolks, and next 3 ingredients in large bowl. Mix in matzo meal and raisins (batter will be thick). Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually add sugar, beating until firm peaks form. Stir 1/3 of whites into batter. Fold in remaining whites in 2 additions.

  • Melt 1 tablespoon butter in large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Cook pancakes until brown on bottom, 1 to 2 minutes. Turn over (pancakes will be soft). Cook until brown on bottom, 1 to 2 minutes longer. Transfer to nonstick baking sheet. Repeat with remaining butter and batter. Bake pancakes in oven until slightly firm to touch, about 5 minutes.

  • Blend sour cream and honey in small bowl; serve with pancakes.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

Two pancakes contains the following: Calories (kcal) 297.3 %Calories from Fat 38.6 Fat (g) 12.7 Saturated Fat (g) 4.5 Cholesterol (mg) 122.3 Carbohydrates (g) 33.8 Dietary Fiber (g) 0.6 Total Sugars (g) 22.0 Net Carbs (g) 33.2 Protein (g) 10.3Reviews Section

Orange and Raisin Matzo Meal Pancakes Recipe - Recipes

1/2 cup unsalted butter or parve margarine

2 tablespoons sugar or sugar substitue

Preheat oven to 450 degrees

Generously grease the top and inside of ramekins or nonstick popover pan with cooking spray.

In a medium pot bring the water and butter or margarine to a boil over medium heat. Add the matzoh meal, matzoh cake meal, salt and sugar. Continue cooking, stirring until the batter no longer sticks to the sides of the pot.

Remove the pot from the stove and transfer the dough to the bowl of an electric mixer. Beat the batter ata high speed for 1 minute. Add eggs one at a time continue beating after each addition. Beat for another 1-2 minutes, scraping down the sides of the bowl. Transfer the batter to a large measuring cup for easy pouring.

Divide the batter among the 8 or 12 compartments. Bake for 20 minutes. Without opening the oven door, reduce heat to 325 degrees and bake for an additional 30 minutes or until puffed and golden. Remove from pan and serve.


Pancakes recipes

We have a glorious list of delicious pancake recipes, whether you enjoy them on Pancake Day or you're a regular on Saturday morning. The humble pancake is made from a batter of milk (or milk and water), eggs and flour which is then cooked in a frying pan or on a griddle until golden brown on both sides. You can buy special pancake pans which are shallow and non-stick with curved sides. French pancakes are made slightly thinner and are called crêpes. Scotch pancakes are small and thick, usually cooked on a griddle and sometimes flavoured with sultanas or raisins. American pancakes are normally served at breakfast. They tend to be light and fluffy, served in generous stacks with bacon and maple syrup. There is also the Russian blini, Chinese pancakes served with Peking duck, Italian crespelle and so on. Pancakes are traditionally eaten in the UK on Shrove Tuesday.

Trust Delia Smith to show you how to make the perfect pancake recipe – and enjoy Pancake Day without any flops.

Each pancake provides 88kcal, 7.5g carbohydrates (of which 0.9g sugars), 5g fat (of which 2g saturates), 0.4g fibre and 0.2g salt.


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Bee's Matzo Meal Bagels

I didn't have to look far for this vintage recipe card -- it's from my mother Bee's collection. She wasn't a particularly good cook or baker, but she made dinner six nights a week without fail and always made special food for holidays, these Matzo Meal Bagels among them.

I'm not fan of food hacks that use a substitute to imitate the real thing (Tofurkey, for instance), but even during Passover, some people will insist upon bagels, I suppose. And they are handy if observant folks need to have a sandwich during the holiday.

Even those these are called "bagels" they resemble them only in shape, not in texture or flavor. But, they are pretty good and take but minutes to make. The outside is crispy, while the inside is soft. My son-in-law said they taste like matzo balls, which is pretty accurate, since they have the exact same ingredients.

Let's get started. Mix the dry ingredients (matzo meal, salt and sugar) in a bowl.

Add the boiling liquid all at once, mix well, and add the eggs one at a time, mixing well after each addition.

Let the batter stand for about 15 minutes. Then, with greased, wet or gloved hands, form balls. Place on a greased or parchment-lined baking sheet.

Flatten each ball slightly, and use your index finger to create a center hole.

Bake for about 40 to 50 minutes, until the tops are golden brown.

Below is Bee's very stained recipe card, with rather incomplete instructions. Below that, is the recipe written out.


Carrot Cake Pancakes with Maple-Cream Cheese Drizzle

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon fine sea salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus more for the griddle
1/2 teaspoon pure vanilla extract
1 cup loosely packed finely grated peeled carrots, patted dry on paper towels (about 3 medium)
1 teaspoon grated orange zest
1/4 cup finely diced candied ginger
1/4 cup finely chopped toasted pecans or walnuts, plus coarsely chopped nuts for serving
3 ounces cram cheese, at room temperature
1 cup pure grad B maple syrup

Pro tip: Using Parchment Paper will help make less of a mess and will make clean up a breeze. You can order parchment paper online because I have found some stores do not carry it. And parchment paper is not the same as wax paper.

1. Whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Whisk together the eggs, buttermilk, butter, vanilla, carrots, and orange zest in a large bowl until smooth. Add to the flour mixture, fold in the ginger and finely chopped pecans, and mix with a rubber spatula until just combined. Cover and refrigerate for 30 minutes.

2. Preheat the oven to 250 degrees. Line a baking sheet with parchment.

3. Combine the cream cheese and maple syrup in the bowl of a stand mixer, fitted with the whisk attachment and whip until combined, about 1 minute. Transfer to a heatproof bowl and then pop in the oven until just warmed through and easy to drizzle.

4. Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.

5. Stack the pancakes on plates, drizzle with the cheese mixture, and sprinkle with coarsely chopped nuts.


Contents

Börek was a popular element of Ottoman cuisine, and may have been invented at the Ottoman court, [1] [2] though there are also indications it was made among Central Asian Turks [3] other versions may date to the Classical era of the eastern Mediterranean. [4] [5] [6]

The word börek comes from Persian بورک "Burak" [7] and refers to any dish made with yufka. Tietze proposes that the word comes from the Turkic root bur- 'to twist',. [8] [9] Sevortyan offers various alternative etymologies, all of them based on a fronted vowel /ö/ or /ü/. Tietze's proposed source "bur-" (with a backed vowel /u/) for büräk/börek (with fronted vowels) is not included, because sound harmony would dictate a suffix "-aq" with a harmonised, backed /q/. [10] Turkic languages in Arabic orthography, however, invariably write ك and not ق which rules out "bur-" which has a backed vowel /u/ at its core.

Börek may have its origins in Persian or Turkish cuisine and may be one of its most significant and, in fact, ancient elements of the Turkish cuisine, having been developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages, [2] [3] or it may be a descendant of the pre-existing Eastern Roman (Byzantine) Anatolian dish en tyritas plakountas (Byzantine Greek: εν τυρίτας πλακούντας) "cheesy placenta", itself a descendant of placenta, the classical baked layered dough and cheese dish of Ancient Roman cuisine. [4] [5] [6]

Recent ethnographic research indicates that börek was probably invented separately by the nomadic Turks of central Asia some time before the seventh century. [11]

Börek is very popular in the cuisines of the former Ottoman Empire, [12] especially in North Africa and throughout the Balkans. [13] also feature derivatives of the börek. Börek is also part of Mizrahi and Sephardic Jewish traditions. [14] They have been enthusiastically adopted by the Ottoman Jewish communities, and have been described -- along with boyos de pan and bulemas -- as forming "the trio of preeminent Ottoman Jewish pastries". [15]

Israel Edit

In Israel, bourekas (Hebrew: בורקס ‎) became popular as Sephardic Jewish immigrants who settled there cooked the cuisine of their native countries. Bourekas can be made from either phyllo dough or puff pastry filled with various fillings. The most popular fillings are salty cheese and mashed potato, with other fillings including mushrooms, ground meat, sweet potato, chickpeas, olives, spinach, mallows, swiss chard, eggplant and pizza flavour. Most bourekas in Israel are made with margarine-based doughs rather than butter-based doughs so that (at least the non-cheese–filled varieties) can be eaten along with either milk meals or meat meals in accordance with the kosher prohibition against mixing milk and meat at the same meal.

Israeli bourekas come in several shapes and are often sprinkled with seeds. The shapes and choice of seeds are usually indicative of their fillings and have become fairly standard among small bakeries and large factories alike. For example, salty cheese–filled as well as Tzfat cheese with Za'atar–filled bourekas are usually somewhat flat triangles with white sesame seeds on top. Less salty cheese–filled are semi-circular and usually made with puff pastry. Potato-filled are sesame-topped flat squares or rectangles made with phyllo and tend to be less oily than most other versions. Mushroom-filled are bulging triangles with poppy seeds while tuna-filled are bulging triangles with nigella seeds. Eggplant-filled are cylindrical with nigella seeds. Bean sprout–filled are cylindrical without seeds. Spinach-filled are either cylindrical with sesame seeds or made with a very delicate, oily phyllo dough shaped into round spirals. Bourekas with a pizza sauce are often round spirals rising toward the middle or sometimes cylindrical without seeds, differentiated from the bean sprout–filled cylinders without seeds by the red sauce oozing out the ends.

Bourekas can also be found with mashed chickpeas, tuna and chickpea mix, pumpkin and even small cocktail frankfurters. Another variation filled with meat (beef, chicken or lamb), pine nuts, parsley and spices are eaten mainly as a main dish but sometimes as meze. The North African version, Brik can also be found in Israel.

Bourekas come in small, "snack" size, often available in self-service bakeries, and sizes as large as four or five inches. The larger ones can serve as a snack or a meal, and can be sliced open, and stuffed with hard-boiled egg, pickles, tomatoes and Sahawiq, a spicy Yemenite paste. Supermarkets stock a wide selection of frozen raw-dough bourekas ready for home baking. Bakeries and street vendors dealing exclusively in bourekas can be found in most Israeli cities. Small coffee-shop–type establishments as well as lottery and sports betting parlors serving bourekas and coffee can also be found.

Meat bourekas are less common at bakeries and are considered something which is to be made at home. [ clarification needed ] Meat bourekas are made from lamb, beef or chicken mixed with onion, parsley, coriander, or mint, pine nuts and spices, They are served as hot meze.

The use of margarine in bourekas has caused some controversy in Israel due to a general trend of moving away from trans fats, which are found in many margarines. [16]

Bourekas have given their name to Bourekas films, a peculiarly Israeli genre of comic melodramas or tearjerkers based on ethnic stereotypes.

Şamborek or Shamburak is a pan-fried dough stuffed with minced meat. This traditional dish of the Kurdish regions of Iraq, Syria and Southeastern Turkey was brought to Israel by Kurdish Jews. [17]


THE BEST SPICY KUNG PAO CHICKEN RECIPE

Marinate 1 pound of grass fed Chicken Thighs for 10 minutes in 1 Tablespoon of Soy sauce,2 Tablespoons of Shaoxing Wine,1 minced Garlic clove,1 Teaspoon of grated Ginger,1 Egg White,1 Teaspoon of Rice Vinegar,1 Tablespoon of Corn Starch,1 Teaspoon of unrefined Sesame oil,1 Egg White Stir fry 2 minced Garlic cloves, 2 chopped Thai Chili Peppers ,1 minced Onion,1 half cup of Napa Cabbage,1 half cup of Shiitake Mushrooms,2 chopped Celery Stalks,1 pealed Carrot,cut into thin strips,1 chopped Red Bell Pepper,1 chopped Green Bell Pepper,1 half cup of Broccoli 4 chopped Scallions, 1 half a cup of Water chestnuts, 1 half a cup of Snap peas, 1 half a cup of Bean Sprouts,1 half cup of Peanuts,the marinated Chicken, 1 Tablespoon of grated Ginger, 1 Teaspoon of fresh ground Black Pepper.Sir fry everything in 2 Tablespoons of Peanut oil,and a splash of toasted Sesame oil for 4 minutes,turn the Chicken one time. Serve with 3 cups of Green tea.

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The German word brei refers to a "porridge-like mush". [1] In modern Yiddish, brei means "fry". [2]

Gil Marks in his Encyclopedia of Jewish Food asserts that matzah brei as a fried matzah-and-egg dish originated in North America. He notes the publication of a recipe for "Fried Matzos", consisting of soaked whole matzah fried in butter or schmaltz, in The Jewish Manual (London, 1846). [3] However, egg-based recipes began to be published in early Jewish-American cookbooks, including Aunt Babette's (1889 edition) and The Settlement Cook Book (1901). [3] These early recipes called for whole matzahs or large, broken pieces of matzah to be dipped in beaten egg and then fried. Marks credits the development of matzah brei – in which crumbled pieces of matzah and beaten egg are combined before frying – to the influence of Eastern European Jewish immigrants to the United States. [3] Marks adds that the introduction of machine-made matzah produced "a slightly thicker and flakier matzah than that made by hand", and is the ideal type of matzah to use for this dish. [3]

There are numerous ways to prepare the dish, as well as flexibility in ingredients. [2] [4] The basic ingredients are matzah, eggs, and a "softening" liquid for the matzah, such as hot water or milk. [2] Typically the dry matzah is broken into pieces, briefly softened in water or milk, mixed with beaten eggs, and fried in a skillet. The frying is done with oil or butter. [5] Alternately, the matzah is crumbled and then combined with beaten egg. The matzah and egg mixture may be scrambled, set to cook like a pancake, or fried like a tortilla. [2] [3]

Matzah brei can be made savory or sweet. Savory recipes add salt, pepper, onions, or sauerkraut to the matzah and egg, and the mixture may be fried in schmaltz. [2] [6] Sweet recipes add honey, cinnamon, cheese, or fruit to the matzah and egg. [2] [3] The cooked dish is often topped with any of the following: jam, honey, cinnamon and sugar, syrup, applesauce, sour cream, yogurt, salt and pepper, or garlic powder. [3] [6] [7]

Matzah brei is commonly eaten as a breakfast food during Passover by Ashkenazi Jews. [3] [8] However, Hasidic Jews do not eat matzah brei or other cooked matzah dishes (such as matzah balls) during Passover due to the stringency against eating gebrochts, matzah that has come into contact with water. [9] Those who avoid eating gebrochts will eat matzah brei and other cooked matzah dishes on the eighth day of Passover outside the Land of Israel, as the eighth day is of rabbinic and not Torah origin. [9] [10] Matzah brei can also be made without soaking the matzah in water, instead soaking it in beaten egg and then scrambling the matzah and eggs in a frying pan. [11]


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Watch the video: Molly and Adam Make Matzo Ball Soup. From the Test Kitchen. Bon Appétit (January 2022).