Ingredients Jump to Instructions ↓

  1. 4 Matzos

  2. 1/2 cup 118ml Cold water

  3. 2 tablespoons 30ml Schmaltz

  4. 1 tablespoon 15ml Onion (medium)

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 6 Prunes - soaked, pitted and 1 Cinnamon

  7. 1/4 cup 23g / 0.8oz Slivered almonds

  8. 2 Eggs

  9. 1 tablespoon 15ml Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Break 4 matzos into small pieces, add 1/2 a cup of cold water and leave them to soak it up. In 2 tablespoons schmaltz (chicken fat) cook 1 medium onion, finely chopped, until golden. Meanwhile, squeeze excess water from the matzos and mix together the matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a dash of cinnamon, quarter of a cup of slivered almonds, and 2 eggs. Mix well then turn into the pan of fried onions. Stir over moderate heat until the stuffing is light and fairly dry. Let cool a little then add 1 tablespoon chopped parsley. Use mixture to stuff a large chicken and roast as usual. From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93.


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