Friday, April 10, 2009
I'm giving you the secret to my semi-normal life during Passover. If you can have a turkey sandwich on this quite food-restricting holiday, you know it can't be too bad. And with this roll recipe, it's all possible!
There are actually a lot of different Passover roll recipes out there, and I chose this one because it had half the number of eggs as most of them. I also saw some versions that called for a tablespoon or so of sugar. The one below works just fine for me.
Because I shape my rolls pretty small, I might make myself two or three mini turkey sandwiches for one meal, and they're perfect to bring to work. You could also make Swiss cheese, tomato, and lettuce sandwiches, or even snack on the rolls plain. They're my brother Zachary's absolute favorite Passover food item. Consider this secret of mine, well, not so secret anymore!
Recipe by Judy Zeidler in The Gourmet Jewish Cook
2 cups matzo meal
1 teaspoon salt
1 cup water
1/2 cup vegetable oil
In a bowl, combine the matzo meal and salt and set aside.
In a medium saucepan, bring the water and oil to a boil. Pour in the matzo meal mixture and stir until blended. Transfer to a large bowl of an electric mixer. One at a time, add the eggs, beating well after each addition until completely blended. Let rest for 10 minutes.
Preheat the oven to 375 degrees.
With well-oiled hands, shape the dough into 3-inch balls or ovals and place 2 inches apart on a well-greased baking sheet. Bake for 40 to 50 minutes, or until golden brown. Transfer to racks and cool. Split and fill with your favorite mixture.
Step-by-Step in Pictures
Make the dough and let rest for 10 minutes before shaping into balls...
Shape the dough into balls and space evenly apart on the cookie sheet...
Bake for 40-50 minutes in a 375 degree F oven...
Turkey Sandwich on Passover! Yes We Can!