High Holiday Recipes

Recipes

High Holidays

Participate in one of our renowned, interactive High Holiday Beginners Service programs or workshops this holiday season.  We’ll help you host a program with our comprehensive materials and videos or find one to attend.

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Rosh Hoshana

The Jewish New Year starts with a celebration of the very creation of the world and a recognition of humankind’s relationship to the Creator.

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Yom Kippur

The High Holidays culminate with The Day of Atonement.
There is a mysticism in that almost all Jews recognize the holiness of the day.

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Articles

Browse our collection of High Holiday Jewish Treats, filled with interesting stories and articles about Jewish histories and traditions.

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Classic Cheesecake

Traditional

Classic Cheesecake

Serves 14-16

Recipe submitted by Jane M. of Challah Connection.
The recipe comes from The Wonderful World of Freezer Cooking by Helen Quat.

Crust Ingredients:
1 ¼ cup graham cracker crumbs
4 tablespoons ground almonds or walnuts
2 tablespoons sugar
1 teaspoon ground lemon peel
½ cup melted butter

Filling Ingredients:
1 ½ pounds soft cream cheese
1 cup sugar
1 teaspoon vanilla
3 teaspoons lemon juice
1 teaspoon lemon rind
4 eggs

Directions:
1. Preheat oven to 350 degrees
2. Combine the crust ingredients (graham cracker crumbs, nuts, sugar and lemon peel) while stirring in butter till thoroughly blended.
3. Press mixture firmly against bottom of 9” spring form. Bake in 350 degree oven for 10 minutes.
4. In a large bowl or mixer, beat cheese until creamy. At medium speed, add sugar gradually, then vanilla, lemon juice and rind. Blend well. Add eggs, 1 at a time, and beat at medium speed for 10 minutes, until fluffy. Pour into pan on top of crust.
5. Bake at 250 degrees for 35 minutes. When 35 minutes is up, turn off the oven and leave the oven door ajar.

Topping Ingredients:
1 pint sour cream
½ cup sugar
½ teaspoon vanilla

Directions:
1. Combine sour cream, sugar and vanilla and whip for 10 minutes until foamy. Spoon over top of cake. Bake in 250 degree oven for 10 minutes. Sprinkle with cinnamon. Cool*. Wrap. Freeze.
Serving Day: Remove from spring form and thaw in refrigerator for 4 to 5 hours.
* To serve without freezing, refrigerate for 2 hours or more before un-molding.


Marble Pumpkin Cheesecake

Marble Pumpkin Cheesecake

Marble Pumpkin Cheesecake from Lucy K.

Crust
1 ½ cups graham crackers, crushed finely (approximately 9-10)
2 tbsp unsweetened applesauce
1 tsp ground ginger
2 tbsp melted butter

Filling
2 8 oz. containers reduced fat cream cheese, softened
3/4 cup raw sugar plus 2 teaspoons
2 eggs
2 1/2 tsp vanilla extract
1 1/4 tsp ground cinnamon
1 1/8 tsp nutmeg
1 can of 15 oz. pumpkin (do not substitute pumpkin pie filling!)
1/4 tsp apple cider vinegar

Preparation
Preheat oven to 350 degrees. In a medium bowl, mix together the crushed graham crackers, butter, applesauce, and ground ginger. Press into the bottom, and about 1 inch up the sides of a 9-inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, ½ cup raw sugar, and vanilla until smooth. Mix eggs in one at a time, blending well after each. Set aside 1 cup of the mixture. Blend ¼ cup raw sugar, pumpkin, cinnamon, apple cider vinegar and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Bake 1 hour in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow the cake to cool before removing pan rim.

Chill for at least 4 hours before serving.


Maine Lemon Blueberry Cheesecake

Maine

Lemon Blueberry Cheesecake

Recipe from @Shachar21970 Shachar G. from Whiting, ME

Crust
3 tablespoons unsalted butter, melted
20 Nilla wafer cookies crushed

Filling
1 1/2 pounds cream cheese
2 cups organic cane sugar
2 teaspoons lemon zest
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon salt
6 large eggs
1/2 cup fresh lemon juice
1 cup fresh blueberries

Preparing the crust
Preheat oven to 250 degrees F. Place a 9-by-1 1/2-inch cake pan partially filled with 4 cups of hot water on the bottom rack of the oven (the bottom rack should be at least 3 inches below the center rack). Coat the inside of a 9-by-3-inch spring form pan with 1 tablespoon melted butter. Set aside. In a food processor fitted with a metal blade, chop the cookies in two batches. Pulse each batch until all the cookies are in crumbs (the total should yield 2 cups crumbs). Transfer the crumbs to a 2-quart bowl. Combine the cookie crumbs with 2 tablespoons melted butter. Mix by hand until the crumbs bind together. Press the crumbs around the buttered sides of the spring form pan, then onto the buttered bottom of the pan. Place the pan in the freezer until needed.

Make the Lemon Blueberry Cheesecake:
Place cream cheese, sugar and lemon zest in the bowl of an electric mixer fitted with a paddle. Beat on low until smooth, about 3 minutes. Scrape down the sides of the bowl. Add flour, cornstarch, vanilla, and salt. Beat on medium for 2 minutes. Scrape down sides of bowl. Add 2 eggs and beat on low speed for 2 minutes. Scrape down the sides of the bowl. Add the remaining 4 eggs and beat on medium for 2 minutes. Once again, scrape down the sides of the bowl (all this mixing and scraping creates a beautifully smooth cheesecake), Add lemon juice and mix on low for 1 minute. Remove the bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour the cheesecake batter into the prepared spring form pan, spreading evenly. Place the spring form pan onto a baking sheet with sides (the pan will remain on the baking sheet throughout the baking and cooling). Sprinkle 1 cup blueberries over the top of the batter. The weight of the blueberries should cause them to sink to various depths in the batter (if the berries do not sink, distribute them with a little more force – somewhere between a sprinkle and a pitch). Place the baking sheet with the spring form pan on the center rack of the preheated oven and bake for 1 hour. Lower the oven temperature to 225 degrees F. and bake for 1 hour. Reduce the oven temperature to 200 degrees F. and bake the cheesecake until the internal temperature of the cheesecake filling reaches 175 degrees F., about 1 1/2 hours. (The timing depends on how frequently you peek at the cheesecake. If you open the oven door more often than necessary, it may take an additional 30 minutes or more for the filling to reach the desired temperature.) Remove the cheesecake from the oven and cool on the baking sheet at room temperature for 1 hour. Refrigerate the cheesecake for 12 hours (do not remove the cake from the pan) before proceeding.


Hamantashen Recipe

Traditional

Hamantashen Recipe

From the kitchen of Roz Krieger z’l

Ingredients:

  • 3 Eggs
  • ½ Cup Shortening or margarine (not oil)
  • 1 Cup Sugar
  • 2 teaspoon Baking Powder
  • 1/4 Cup Orange Juice
  • 3 Cups Flour

Filling of your choice: chocolate chips, poppy seeds, strawberry jam…etc.

Blend eggs, shortening, sugar, baking powder, and orange juice together in a large bowl. Gradually add flour while using hands to work the dough until a soft ball forms and the dough comes away from the side of the bowl. Add flour as needed. While working with the dough, keep hands floured.
Roll out small pieces of the dough on a floured board. Take an average-size glass to use as cookie cutter and cut out circles. The uncut dough can be used for another batch of circles.

Place a small amount of filling into the middle of each circle and fold into a triangle. Be sure to pinch triangle edges together so that they stay closed.

WARNING: Too much filling will cause the hamantashen to “explode.”
Place hamantashen on a cookie sheet and bake at 350 until golden brown.


Dietetic Carrot Cake from Beryl Levenson

Dietetic

Carrot Cake

Although Rosh Hashanah is a time for eating sweet foods (in the hope of having a sweet new year), this Carrot Cake is a delightful treat!

Recipe Submitted by: Beryl Levenson

Ingredients:

    • 1 cup grated carrots
    • ½ cup chopped walnuts
    • ½ cup raisins
    • 2/3 cup Sugar Twin
    • ½ cup vegetable oil
    • 2 eggs
    • 1 cup flour
    • ½ tsp cinnamon
    • ½ tsp salt

Directions:

Combine Sugar Twin, oil, and eggs in a bowl and beat until blended.

Add flour, baking soda, cinnamon, salt, carrots, nuts and raisins. Stir well.

Pour mixture into pan and bake at 350 for 35-40 minutes.

Allow cake to cool completely before frosting.


Applesauce Kugel

Traditional

Applesauce Kugel

Ingredients:

    • 1 lb noodles (wide is better)
    • 4 eggs (beaten)
    • 2 Tbsp sugar
    • ½ tsp vanilla extract
    • ½ cup melted margarine
    • ½ cup raisins
    • 2 cups applesauce
    • ½ can pineapple pieces (Drained)
    • cinnamon and sugar mixture

Directions:

Cook noodles until nearly tender and drain.

Mix all ingredients except cinnamon and sugar mixture.
Mix well.

Pour into a large greased baking dish.

Sprinkle cinnamon and sugar on top.

Bake at 350 for 1 hour or until brown on top.


Carrot and Sweet Potato Tzimmes

Traditional

Carrot and Sweet Potato Tzimmes

Ingredients:

  • 1 bunch carrots, peeled and cut into 1″ pieces
  • 6 sweet potatoes (large) peeled and quartered
  • ½ cup pitted prunes
  • 1 cup orange juice
  • ½ cup honey
  • ½ tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup margarine

Directions:

Cook carrots and sweet potatoes in boiling, salted water. Cover until firm yet tender. Line a 2-quart, shallow casserole dish with heavy foil. Drain carrots and potatoes and place in dish with prunes. Stir gently.

In a separate bowl, mix orange juice, honey, salt and cinnamon. Pour mixture evenly over potatoes- carrots-prunes. Dot with margarine. Bake covered (with foil) in preheated 350 oven for 30 minutes. Stir gently and bake for another 10 minutes uncovered.


Tammy Reid’s Sweet Challah

Traditional

Sweet Challah

Recipe submitted by Tammy Reid

Ingredients:

  • 6 cups flour
  • 3 eggs
  • 3 Tbsp honey
  • 1/3 cup sugar
  • 2 envelopes dry yeast
  • 4 Tbsp oil
  • drop vanilla
  • ½ cup raisins

Directions:

Mix dry ingredients. Add wet ingredients. Knead in raisins. If it seems too wet, add flour. If seems too dry add juice or water.

Allow to rise for 1 hour.

Knead down.

Mold dough into thick strands and curl into circular loaves. Allow to rise for another hour. Bake at 350 for 20 minutes, or until golden brown.


Chremslach (Latkes) Traditional

Traditional

Chremslach (Latkes)

Yield 10 to 12 Servings

Ingredients:

  • 6 to 8 Cooked Potatoes, grated
  • 1 Raw Onion, grated
  • 8 Eggs
  • 2 to 3 tbsp potato starch
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp onion powder (optional)

Directions:
Mix all Ingredients together thoroughly in a large bowl. (Fries better if left for 1/2 hour to 1 hour in refrigerator.)
Heat 1/4 inch deep oil on high heat. Drop batter by rounded tablespoon into hot oil.
When starting to cook, lower heat to medium.
Flatten latkes with a fork. Fry for 2 minutes on one side until light brown; turn and brown on other side.


Passover Sponge Cake

Traditional

Passover Sponge Cake (pareve)

Recipe submitted by Shirley Sobel.

Ingredients:

  • 9 large eggs
  • 1 cup sugar
  • 3/4 cup of orange juice
  • 1 teaspoon of lemon juice
  • 3/4 cup of mazoh cake meal
  • 1/4 cup of potato starch
  • pinch of salt

Directions:

Beat egg yolks; add sugar, beating until thick and lemon colored. Gradually add the orange and lemon juice. Add the matzah cake meal, potato starch and salt. Beat for 5 to 8 minutes on low speed.

In a second bowl, beat egg whites until they stand in peaks. Gently fold in the egg yolk mixture.

Bake in a 350 oven for 1 hour using a tube pan. Do not grease pan or cake will not rise.

When the cake is done, remove immediately, turn upside down on a soda bottle to cool. When cake is completely cooled, cut around the edges with a knife and remove the inner pan. Using knife loosen bottom and slice.


Passover Apple Cake

Traditional

Passover Apple Cake (Pareve)

Ingredients:

  • 3/4 c. of cake meal
  • 3/4 c. of potato starch
  • 2 1/3 c. of sugar
  • 5 eggs (separated)
  • 1 c. of orange juice
  • ½ teaspoon of salt
  • 4 apples (peeled and thinly sliced)
  • 2 teaspoons of cinnamon
  • 1 teaspoon of vanilla

Directions:

Preheat oven to 325. Mix cake meal, potato starch and 1 ½ cups of sugar in one bowl. Make a well in the center, and drop in the egg yolks. Add orange juice and vanilla, beat until smooth.

In another bowl, beat the egg whites and salt until stiff. Gradually beat in ½ cup of sugar, and continue beating until very stiff. Fold into batter and pour into greased 9×13 inch baking pan. Arrange apple slices on top. Combine the remaining 1/3 cup of sugar and the cinnamon. Sprinkle over apples, bake 45 min-1hr or until done.


Matzo Brei

Traditional

Matzo Brei (pareve)

Ingredients:

  • 4 matzot
  • warm water
  • 1 onion
  • 4 eggs
  • salt and pepper

Directions:

Soak Matzot in warm water. Drain and squeeze out excess water. Beat eggs and seasonings, mix well with matzot. Heat oil, dice & saute onion, mix with matzoh mixture, form into patties, fry in oil. For a lower fat version, bake the patties.


Passover Crepes with Mushroom Sauce

Traditional

Passover Crepes With Mushroom Sauce (pareve)

Recipe submitted by Rachel Goldberg.

Ingredients:

    • 5 eggs
    • 1/2 cup of potato starch
    • pinch of salt
    • 3 tablespoons of water

Mix all ingredients. Heat a small circular skillet with a bit of oil. Pour in some of the batter. Pick up the pan and rotate it, so the crepe leaf is thin. Once it has cooked through (about 40 seconds to 1 min) pick up the pan and bang the leaf out on to a clean dish towel. Repeat until all batter is used up.

Filling: Boil 4 potatoes, mash with fried onions and salt. Fill leaves with potato mixture, fry.

Mushroom Sauce:

    • 2 onions
    • 2 cups of diced mushrooms
    • 2 heaping tablespoons of potato starch
    • 1 teaspoon of sugar
    • 1 cup water
    • 1/4 cup of dry white wine
    • salt and pepper to taste

Directions:

Saute 2 onions, add 2 cups of diced mushrooms. Add salt and pepper to taste + 1 teaspoon of sugar. Slowly stir in 3/4 cup of water + 1/4 cup of dry white wine. Add 2 Tablespoons of potato starch mixed with 1/4 cup of cold water. Stir constantly until mixture thickens (about 2 minutes). Pour over crepes and serve immediately. Garnish with fresh parsley, if desired.


Charoset

Traditional

Charoset (Pareve)

Suibmitted by: Rosalind Rosenbaum

This delicious combination of wine, nuts, and apples is eaten at the Seder to commemorate the mortar which the Jews were forced to build with in Egypt. You can spread it on Matzoh, or eat it straight from the jar. (No double dipping!) There are many variations, here is a basic one.

Ingredients:

  • 1 C. nuts (finely chopped)
  • 1 apple (grated)
  • dash of ginger
  • 1 tablespoon of brown or white sugar
  • sweet red wine
  • cinnamon to taste

Directions:

Mix together nuts, apple, cinnamon, ginger and sugar. Add wine slowly until the mixture has reached a paste-like consistency. Adjust seasonings to taste.


Chanukah Recipes

Recipes

Chanukah

On Chanukah, Jewish families around the world gather together in their homes and light the Chanukah candles. Chanukah, the Festival of Lights, celebrates the great miracles that happened during the Maccabee revolt in the time of the Second Temple period.

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Programs and Classes

Host or attend the exciting Chanukah programs and classes provided by NJOP and find out how you or your community can participate.

Resources

Discover, read and download our comprehensive guides and walkthroughs, watch videos and learn about the various aspects of Chanukah.

Articles

Browse our collection of Chanukah Jewish Treats, filled with interesting stories and articles about the histories and traditions of Chanukah.


Cottage Cheese Pancakes

Traditional

Cottage Cheese Pancakes

Makes 16 2" pancakes

Submitted by: bgoldberg
Reprinted with the permission of Kosherfinder.com

In honor of Yehudit, many people have the custom of eating dairy foods. A popular combination of the custom of dairy and oil is Cottage Cheese Pancakes.

Cheese latkes use the same basic ingredients as cheese blintzes, minus the milk in the batter, but they are considerably easier to prepare. Measure, stir, cook, and enjoy these golden, crisp cheese pancakes. Top the latkes with cinnamon and sugar, applesauce, or sour cream. Fresh fruit, either sliced strawberries or sliced ripe peaches, make a good topping as well.

Ingredients:

  • 1 cup (8 ounces) cottage cheese
  • 1 cup unbleached white flour
  • 2 tablespoons sugar (optional)
  • 1/4 teaspoon cinnamon
  • 4 eggs (graded large)
  • 1/4 cup (1/2 stick) butter for frying, approximately

Optional accompaniments described above

Directions:

In a medium bowl, use a large spoon to beat together the cottage cheese, flour, sugar and cinnamon, and the eggs. In a 10-inch skillet, melt part of the butter over moderate heat until sizzling but not brown.Using 2 tablespoons of batter per pancake, spoon the batter into the hot butter.Fry until set and brown on one side, then turn and brown the other side. Add more butter to the skillet, continue cooking.Serve immediately with any accompaniments you like.


Sufganiot - Doughnuts

Traditional

Sufganiot - Doughnuts

Submitted by: bgoldberg
Reprinted with the permission of Kosherfinder.com

Because of the significance of oil in the miracle of Chanukah, it has become customary to partake of foods fried in oil during the holiday.

Ingredients:

  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup canola, soybean, or other oil
  • 1/4 cup orange juice or brewed coffee
  • 2 1/2 cups flour 2 teaspoons baking powder
  • Extra flour for the work surface
  • Oil for deep frying Glaze:
  • 1/2 cup confectioners’ sugar
  • 2 teaspoons orange juice or brewed coffee, approximately

Directions for doughnuts and fritters:

In a medium size mixing bowl, use an electric mixer to beat the eggs with the sugar and oil until well mixed. Beat in the juice or coffee, the flour, and the baking powder.

FOR DOUGHNUTS:

1. Spread a thin layer of flour on a clean, dry work surface. Turn the dough out onto the flour. Coat your fingers with flour. Flatten the dough a little, then flip it over to coat the other side lightly with flour. Gently roll the dough out to a thickness of 1/2 inch.
2. Using a doughnut cutter dipped in flour, cut the dough into as many doughnuts and doughnut holes as you can. Reroll scraps, cut the remainder.
3. In an electric skillet or a large deep pot, heat an inch of oil until it is hot but not yet smoking. Carefully drop as many doughnuts and holes as will fit comfortably in the skillet or pot. Fry a few minutes on each side until nicely browned. Drain well on paper towels.
4. For the glaze, place the confectioners’ sugar in a small shallow bowl that will be large enough to accommodate a doughnut for dipping. Blend in orange juice or coffee half a teaspoon at a time, until smooth and just thick enough to run off the spoon. While still warm, dip the doughnuts into the glaze. If you prefer, sprinkle the fried doughnuts with plain confectioners’ sugar.

FOR FRITTERS:

Omits steps one and two above. Heat the oil as in Step 3 above. Carefully drop the dough (which will be sticky) by rounded teaspoons into the hot oil. Fry until golden all over. Drain well on paper towels. Sprinkle with confectioners’ sugar, dip into a glaze, or serve with a little bowl of honey for dipping.


Latkes - Potato Pancakes

Traditional

Latkes - Potato Pancakes

(Makes 16 3" latkes)

Submitted by: bgoldberg
Reprinted with the permission of Kosherfinder.com

Because of the significance of oil in the miracle of Chanukah, it has become customary to partake of foods fried in oil during the holiday.

Ingredients:

  • 1 medium-size onion, grated fine (1/3 cup approximately)
  • 2 eggs, slightly beaten
  • 2 pounds potatoes (approximately 6 medium)
  • 2 tablespoons flour
  • 1 teaspoon salt (omit or reduce if on a salt-restricted diet)
  • 1/2 teaspoon pepper
  • Vegetable oil for shallow frying

Directions:

1. If you are using a hand grater, place the onion and eggs in a large bowl. Peel the potatoes, then shred or grate them directly into the bowl. Stir in the flour, salt, and pepper.
2. If you are using a food processor, grate the onion, then peel all the potatoes and grate or shred as many as you can at once. Place the potatoes and onions in a large bowl, mix in the eggs, flour, salt, and pepper.
3. In a large skillet, heat 1/8 inch of oil until it is hot but not yet smoking. For each latke, spoon about 1/4 cup of potato mixture into the oil, flattening slightly with the back of the spoon to make a 3-inch pancake. Cook until crisp and brown on one side, then turn and brown the other side. Add oil as necessary to cook all the latkes.
4. Drain well on paper towels. Serve hot.
Many people serve Latkes with applesauce or sour cream.


Passover Recipes

Recipes

Passover

The holiday of Passover commemorates the Exodus of the Jews from Egypt which led to the birth of the Jewish nation at Sinai. The Passover Seder, which is held on the first (and second night outside of Israel) of Passover, is perhaps the most widely observed Jewish practice. This outline will provide you with the basics of the Passover holiday, laws and customs.

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Programs and Classes

Host or attend the exciting Passover programs and classes provided by NJOP and find out how you or your community can participate.

Resources

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Gourmet Shabbat

Recipes

This compilation of delicious recipes are all you’ll need for an incredible gourmet Shabbat meal everyone will love.

​​​​​​​​​​​​​​​​​Print the Gourmet Shabbat booklet or use the interface on this page to view or download.

Shabbat

The Jewish Sabbath has been called an “oasis in time.” This heavenly gift is a unique opportunity for spiritual and psychological renewal that comes every week!

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Programs and Classes

Host or join one of our renowned Shabbat programs, and find out how you, your family and your community can participate.

Resources

Discover, read, share and download our Jewish Treats Guide to Shabbat, a fantastic resource to the Day of Rest.

Articles

Browse our collection of Shabbat Jewish Treats, filled with interesting stories and articles about Shabbat.


Shavuot Cheesecake Recipes

Recipes

Shavuot

The Festival of Weeks, Holiday of the First Fruit, Time of the Giving of the Torah – the many names of Shavuot describe it well.

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Shavuot Essentials

Browse our collection of Jewish Treats on Shavuot, find recipes and learn about the holiday of many names.

Resources

Read or download our guide to the Ten Commandments, watch videos and discover Shavuot resources.

Articles

Browse our collection of Shuvuot Jewish Treats, filled with interesting stories and articles about Shavout.


Passover Squash Kugel

Traditional

Passover Squash Kugel (Pareve)

Recipe submitted by Debby Goldman.

 Ingredients:

  • 1½ green squash, peeled
  • 1 med. onion
  • 4 eggs (separated)
  • 1 cup of potato starch
  • salt and pepper to taste

Directions:

Grate the squash and onion; there should be approximately 1 to 1 ½ cups of grated squash. Add squash to beaten egg yolks, and stir in potato starch. Beat egg whites until stiff and add to squash mixture. Season with salt and pepper, bake in greased 8×8 pan at 350 for 50 minutes.


Kreplach

Kreplach

Reprinted with permission from “Jewish Art Calendar”.
Published by A cable to Jewish Life www.cablejew.com

Dough Ingredients:
2 cups flour
½ tsp. salt
3 Tbsps. oil
2 egg yolks
½ cup water
1 ½ tsps. baking powder or baking soda

  1. Combine flour, salt, and oil.
  2. In a separate bowl, beat egg yolks, water and baking powder (or soda).
  3. Add to flour mixture.
  4. Knead and rollout, thinly, on floured surface.
  5. Cut into 3 inch squares or circles.

Filling Ingredients:
1 onion, diced
2 Tbsps. oil
1 cup ground cooked meat or chicken
1 tsp. salt
1/4 tsp. pepper
1 egg
1 Tbsp. matzoh meal

  1. Saute onion in oil. Add chopped meat and brown for 5 minutes. Remove from heat and cool.
  2. Add salt, pepper, egg and matzoh meal, and mix well.
  3. Fill center of each square or circle of dough with meat mixture. Fold into triangles, or bring both sides and bottom together towards center, pinching together, and thus forming a triangle.
  4. Place folded triangles in lightly salted boiling water for approximately 20 minutes until kreplach float to top.
  5. When ready, remove from pot and serve in soup or as a side dish.
    For firmer kreplach, fry in heated oil in skillet over medium flame until golden brown on both sides.