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Chremslach (Mashed Potatoes Stuffed with Meat)

A holiday mainstay that works with ground beef, liver, turkey.

  • 2 pounds baking potatoes
  • 2 tablespoons grated onion
  • 3/4 cup ground beef, liver or turkey (we used ground beef)
  • 2 tablespoons vegetable oil, plus extra oil for frying
  • Salt and freshly ground pepper to taste
  • 2 large eggs, lightly beaten
  • 1/4 cup matzo meal (about)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground pepper, or to taste

Peel the potatoes, cut them into even chunks, and put them into a pot of cold, salted water. Bring the water to a boil and simmer until the potatoes are soft, about 15 minutes.

While the potatoes are cooking, saute the onion and meat in the 2 tablespoons of oil, stirring to break up any lumps until the meat is cooked. Season with salt and pepper and let cool.

When the potatoes are cooked, drain them and let them cool slightly. Then mash and mix with the eggs, matzo meal, salt and pepper. Mold the mashed potatoes into a pliable dough, adding additional matzo meal if necessary. Separate into 12 equal pieces on a board dusted with matzo meal.

Place a heaping tablespoon of the meat filling into 1 portion of the potato dough. After dusting your hands with matzo meal, enclose the meat carefully in the dough, forming a round about the size of a golf ball. Repeat with the rest of the meat and dough, placing the balls on a plate or baking sheet. Refrigerate for several hours or overnight.

Pour about 2 inches of vegetable oil into a wok or skillet and heat to 375 degrees. Deep-fry about 5 chremslach at a time, a few minutes on each side, turning carefully with a slotted spoon and cooking until golden. (To conserve on oil, we deep-fried in a medium saucepan and did three at a time.) Drain well and serve immediately. Makes 12 chremslach to serve 6.

Recipe from "The Foods of Israel Today" by Joan Nathan

Sunday, November 17, 2002

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