Tuesday, January 21, 2020

Mamouras (Turkish) | Passover Dish | Kosher Diet Food Recipe

Mamouras (Turkish) | Passover Dish | Kosher Diet Food Recipe

Mamouras (Turkish) | Passover Dish | Kosher Diet Food Recipe

MAMOURAS (TURKISH)


Dip in boiling salted water for one minute, one matzoth for each person to be served. 


Put the soaked matzoth in a dish, pour over it a little olive oil and grated cheese and repeat this until you have made as many layers as you have persons to serve; 


Cut in slices and serve. 


Use Hashkeval—Greek Cheese.


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Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

Matzoth Spice Cake | Passover Dish | Kosher Diet Food Recipe

Matzoth Spice Cake | Passover Dish | Kosher Diet Food Recipe


Matzoth Spice Cake | Passover Dish | Kosher Diet Food Recipe


MATZOTH SPICE CAKE

To every egg add one-half tablespoon of matzoth meal and one tablespoon of sugar. 


Sift meal five times, mix with sugar, one-half tablespoon of ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of cloves; 


Mix with the well-beaten yolks and cut and fold in gently the stiffly-beaten whites.



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Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum

How To Set The Table For The Service Of The Seder On The Eve Of Pesach | Passover Dish | Kosher Diet Food Recipe


How To Set The Table For The Service Of The Seder On The Eve Of Pesach | Passover Dish | Kosher Diet Food Recipe

How To Set The Table For The Service Of The Seder On The Eve Of Pesach | Passover Dish | Kosher Diet Food


Set the table as usual, have everything fresh and clean; a wineglass for each person, and an extra one placed near the platter of the man who conducts the seder.


Then get a large napkin; fold it into four parts, set it on a plate, and in each fold put a perfect matzoth; that is, one that is not broken or unshapely; in short, one without a blemish.


Then place the following articles on a platter: One hard-boiled egg, a lamb bone that has been roasted in ashes, the top of a nice stick of horse-radish (it must be fresh and green), a bunch of nice curly parsley and some bitter herb (the Germans call it lattig), and, also, a small vessel filled with salt water.


Next to this platter place a small bowl filled with [Hebrew **] prepared as follows: Pare and chop up a few apples, add sugar, cinnamon, pounded almonds, some white wine and grated lemon peel, and mix thoroughly.


Place these dishes in front of the one that conducts the seder, and to his left place two pillows, nicely covered, and a small table or chair, on which has been placed a wash-bowl with a pitcher of water and clean towel. In some families hard-boiled eggs are distributed after the seder.



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Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum