Five Towns Jewish Home - 3-11-21

Page 110

110 72

MARCH 11, 2021 | The Jewish Home OCTOBER 29, 2015 | The Jewish Home

A Taste of My Pesach Kitchen

RECIPES BY FAIGY MURRAY

Yields 6-8 servings / Meat / Freezer Friendly / Gebrokts option

I was introduced to Mushroom Kibbe by a Sephardi friend of mine. I made it week after week and on Pesach I did not want to miss out on the dish, so I created a Pesach version. I like to serve this as a meat main dish at the meal, but it’s also delicious served as an appetizer. INGREDIENTS Meatballs » 2 lb. ground beef » ¼ cup fresh parsley, chopped » 1 egg » 1 tsp kosher salt » ½ tsp black pepper » ¼ cup store-bought Pesach crumbs or matzo meal Mushroom Sauce » 1 medium onion, diced » 1 (10-oz) box mushrooms, sliced » 1 Tbsp potato starch » ¾ cup chicken stock » 1 tsp kosher salt » ½ tsp black pepper PREPARATION Preheat oven to 400°F. Line a baking sheet with parchment paper. In a bowl, combine all meatball ingredients; shape into small meatballs. Place on prepared baking sheet. Bake for 30 minutes, then transfer to an oven-to-table baking dish or pan.

Roasted Meatballs in Mushroom Sauce

Prepare the mushroom sauce: Heat a frying pan over medium-high heat. Add onion; sauté for 5-7 minutes or until it starts to brown. Add mushrooms; sauté for an additional 10 minutes. Add potato starch, mixing well to combine. Add stock, salt, and pepper. Bring to a simmer to thicken. Pour sauce over meatballs before serving.


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.