1,000 Jewish Recipes (254 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
Our relatives of Yemenite origin like these noodles as the flavors remind them of their mother's curry-like spice mixture. These noodles add a lively taste and color to chicken, turkey, and vegetable soups. They're also great with sautéed vegetables and with tomato sauce.
2 large eggs
1 tablespoon ground cumin
2 teaspoons ground turmeric
1
1
â
4
teaspoons ground ginger
1
â
2
teaspoon cayenne pepper
2 teaspoons ground coriander
1
â
4
teaspoon salt
2 teaspoons vegetable oil (optional)
1
1
â
2
cups all-purpose flour
1 to 5 teaspoons water, if needed
1.
Combine eggs with cumin, turmeric, ginger, cayenne, coriander, salt, and oil, if using, in food processor; process to blend. Add flour. Process about 10 seconds until ingredients are well blended and dough holds together in sticky crumbs that can be easily pressed together. If crumbs are dry, sprinkle with water, about 1 teaspoon at a time, processing about 5 seconds after each addition, adding enough to ob- tain moist crumbs. Press dough together into a ball. Transfer to a work surface and knead a few seconds, flouring lightly if dough sticks to surface, until it is fairly smooth.
2.
Continue from Step 4 of
Homemade Egg Noodles
.
These tasty green-flecked noodles add an elegant touch to chicken and vegetable soups. They also make a lovely accompaniment for fish or for springtime vegetable stews.
3 medium cloves garlic, peeled
1
â
2
cup small sprigs fresh parsley
2 large eggs
1
â
4
teaspoon salt
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons vegetable oil (optional)
1
1
â
2
cups all-purpose flour
1 to 5 teaspoons water, if needed
1.
Mince garlic in food processor. Add parsley and process until it is minced. Add eggs, salt, basil, thyme, oregano, and oil, if using, and process until well blended. Add flour. Process about 10 seconds until ingredients are well blended and dough holds together in sticky crumbs that can be easily pressed together. If crumbs are dry, sprinkle with water, about 1 teaspoon at a time, processing about 5 seconds after each addition, adding enough to obtain moist crumbs. Press dough together into a ball. Transfer to a work surface and knead a few seconds, flouring lightly if dough sticks to surface, until it is fairly smooth.
2.
Continue from step 4 of
Homemade Egg Noodles
.
The fresh, green color of spinach noodles makes them inviting. They are a pleasant change from plain noodles, especially in dairy dishes. They're also terrific in vegetable soups.
8-ounce bunch fresh spinach,
3
â
4
of a 10-ounce bag spinach leaves or one 10-ounce package frozen leaf spinach
1 large egg
1
â
4
teaspoon salt
2 teaspoons vegetable oil (optional)
1
1
â
2
cups all-purpose flour
1 to 5 teaspoons water, if needed
1.
If using fresh spinach, remove large stems and rinse leaves well. Put fresh or frozen spinach in a saucepan containing enough boiling salted water to generously cover leaves. Boil uncovered over high heat, stirring, about 2 minutes or until wilted. Drain in a colander, rinse until cool, and squeeze dry. Puree spinach in food processor. Measure puree; return
1
â
2
cup to processor. (You can save extra puree for adding to sauces or soups.)
2.
Add egg, salt, and oil, if using, to spinach and process until blended. Add flour. Process about 10 seconds until ingredients are well blended and dough holds together in sticky crumbs that can be easily pressed together. If crumbs are dry, sprinkle with water, about 1 teaspoon at a time, processing about 5 seconds after each addition, adding enough to obtain moist crumbs. Press dough together into a ball. Transfer to a work surface and knead a few seconds, flouring lightly if dough sticks to surface, until it is fairly smooth.
3.
Continue from step 4 of
Homemade Egg Noodles
.
Kreplach are a classic of the Ashkenazic kitchen. They are known as Jewish ravioli or tortellini because like these Italian pastas, they are filled pockets of egg noodle dough. They can be triangular, square, half moon, or ring shaped. Cooked chicken or beef are the usual fillings but kasha or potatoes are also used.
Kreplach are most often served in clear chicken soup. I cook them in water first so their starch doesn't cloud the soup, then add them to the soup. Other ways to enjoy kreplach is to toss them with fried onions or to simply drizzle them with oil and heat them in the oven.
Uncooked kreplach do not keep for long in the refrigerator. You can make them about 6 hours ahead and keep them in one layer on a floured baking sheet or tray, lightly covered. If you freeze them, they'll keep for longer. Once you've cooked them, they'll keep for 2 days in the refrigerator. Cooked kreplach can also be frozen.
2
1
â
4
cups all-purpose flour, preferably unbleached
3 large eggs
1
â
2
teaspoon salt
1 tablespoon vegetable oil
About 1 tablespoon water, if needed
Chicken Filling for Kreplach
or
Meat Filling for Kreplach
1.
Combine flour, eggs, salt, and oil in a food processor. Process about 10 seconds or until ingredients are blended and dough holds together in sticky crumbs that can be easily pressed together. If crumbs are dry, sprinkle them with water, 1 teaspoon at a time, processing briefly after each addition; add enough water to make crumbs moist. Press dough together into a ball. Knead dough a few seconds on a work surface, flouring lightly if it sticks, until it is fairly smooth.
2.
Wrap dough in plastic wrap, or set it on a plate and cover it with an inverted bowl. Let stand for 30 minutes, or refrigerate up to 4 hours; if refrigerating dough, let it stand about 15 minutes at room temperature before using.
3.
Prepare a pasta rack; or generously flour 2 or 3 baking sheets for placing finished noodles. Cut dough into 6 pieces; leave 5 pieces wrapped.
4.
Turn smooth rollers of a pasta machine to widest setting. Flatten 1 piece of dough to a 4-inch square and lightly flour it. Run it through machine. Fold dough in thirds so ends just meet in center, press seams together, and flatten slightly. Run dough through machine again. Fold and roll dough, lightly flouring if it feels sticky, about 7 more times or until smooth.
5.
Turn dial of pasta machine 1 notch to next narrower setting. Without folding piece of dough, run it through machine. Turning dial 1 notch lower each time, repeat feeding dough without folding, flouring as necessary. Cut dough in half crosswise if it gets too long to handle. Stop when dough is 1/16-inch thick; usually this is on next to narrowest setting.
6.
Prepare dough through step 5. Prepare filling. Then, to form the kreplach, lay dough sheet on floured surface. Place filling in
1
â
2
teaspoon mounds 1
1
â
2
inches apart on sheet of dough. Cut into 2
1
â
2
-inch squares. Brush 2 adjacent sides of each square lightly with water. Fold over into a triangle, pressing moistened sides to dry sides; press edges firmly to seal. Put each on floured baking sheet as it is completed. Roll, shape, and fill remaining dough, one piece at a time.
7.
To cook kreplach: Add half of kreplach to a large pot of boiling salted water. Bring to a boil, reduce heat so water simmers, cover, and cook over low heat 15 minutes or until pasta is tender. Remove kreplach with slotted spoon and drain in a colander. Bring cooking liquid to boil and cook remaining kreplach.
8.
To serve, drain kreplach again if necessary and transfer to heated soup bowls or a shallow serving dish. Pour hot soup or sauce over kreplach.
These days it's easy to find won ton wrappers in kosher markets, and many shoppers know that they are good for making kreplach. Some of them even specify on the label that these wrappers are suitable for won tons or kreplach. They taste very good and certainly are faster than making and rolling your own noodle dough. Serve them in chicken soup, with tomato sauce, or with sautéed onions.
Chicken Filling for Kreplach
or
Meat Filling for Kreplach
About 30 won ton wrappers, thawed if frozen
1.
Prepare filling. Then, generously flour 2 or 3 trays or baking sheets. Keep won ton wrappers covered with a dampened towel or keep package closed to prevent drying, removing only the one you are shaping. Put 1 won ton wrapper on a work surface and mound 1
1
â
2
teaspoons of filling in center. Moisten 2 adjoining edges with water. Fold in half to make a triangle, pressing dry edges to moistened ones. Pinch edges together, pressing out excess air and sealing them well. Transfer kreplach to floured baking sheet. You can keep them, covered loosely with plastic wrap, 1 day in refrigerator.
2.
Oil a large baking sheet. To cook kreplach: Bring a large pot of water to a boil; add salt, then
1
â
3
to
1
â
2
of the kreplach. Reduce heat so water simmers and cook kreplach, stirring occasionally, about 2 minutes or until tender but firm to the bite. Remove with a large slotted skimmer or slotted spoon and drain very well. Transfer to oiled baking sheet.
