Ingredients Jump to Instructions ↓

  1. 2 Matzot; regular*

  2. 1 1/2 c Chicken broth;cold

  3. 1 1/2 lb Ground turkey breast -OR:

  4. 1 1/2 lb Turkey breast; cubed*

  5. 1/2 c Olive oil

  6. 1 ts -salt

  7. 1/4 ts -freshly ground black pepper

  8. 1 ds Nutmeg

  9. 1 Bay leaf

  10. 1 ts Sage; dried -OR:

  11. 2 -large fresh sage leaves

  12. 1 Garlic clove;large

  13. 1/2 ts Rosemary;dried, wrapped in

  14. -cheesecloth 1/4 c Pine nuts

  15. 2 Eggs;slightly beaten

  16. Matza meal* 3 Egg yolks

Instructions Jump to Ingredients ↑

  1. *Matzots and mastza meal may be bought in Jewish grocery stores and many supermarkets *The recipe calls for cubes of turkey breast to be ground; however I think a substitution of pre ground turkey would be acceptable Break matzot directly into a shallow bowl and pour broth over them. In a large saucepan, place meat and oil and season with salt, pepper and nutmeg. Add bay leaf, sage, garlic and rosemary and saute, stirring frequently until meat is dark brown on all sides. (If dried sage is used, enclose it in the cheesecloth with the rosemary.If you using ground turkey, add garlic and bay leaf to this cheesecloth bundle). Transfer meat to a dish to cool. Remove and discard bay leaf, sage, garlic and rosemary. Add nuts to saucepan with oil and saute for 2 to 3 minutes. Drain excess liquid from the matzot, but do not squeeze dry. Add soaked matzot to the saucepan and turn heat off. If using cubed turkey breast, grind it now and return to the saucepan. Add beaten eggs and mix thoroughly. Oil a 9 inch cake pan and sprinkle with matza meal. Pour meat mixture into it; level it with a spatula. With a small ladle, make three depressions near the centre and place 1 egg yolk in each depression. Bake in 375F oven for 1/2 hour.


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