This is a veggie dish from Eastern Uganda. I’m worried about even starting with calling it that because I don’t want this dish to end up being exoticized in the process. This is essentially just kale with tomatoes and a variety of those red and yellow spices like turmeric and paprika. Very flavorful as usual due to the spices and the warmth of the dish. I ended up using spinach, but would like to try it with kale or collard greens. Not sure how much would change though to be honest with you. 8.5/10
Someone sent me this link after expressing a desire for quicker sufganiyot, since potatoes may or may not be food-sensitivity-evil lately.
I used this recipe and I can say it does indeed make delicious, tasty, doughnuts. Though I am extraordinarily bad at attempting to pipe in any filling. Am now out of sufganiyot, lol.
4 tablespoons oil or 4 tablespoons melted schmaltz (fat)
2 teaspoons baking powder
For firm matzah balls the above plus:
4 tablespoons water or 4 tablespoons broth
OMIT - baking powder
Optional Ingredients — all some or none:
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1 tablespoon dried parsley (optional)
1 teaspoon dill weed (optional)
1⁄2 teaspoon pepper (optional)
Instructions
Follow these instructions carefully.
Measure and mix dry ingredients into a bowl.
Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
Add oil or schmaltz (and water or broth for firm matzah balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
Pour egg mixture into the dry mixture and gently mix with the fork. DO NOT OVER MIX.
Treat it like a muffin mixture; if you over mix they will be tough.
Place in the fridge for 1 hour.
Bring a large pot of water to a rolling boil on the stove.
After matzah ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzah balls will be ready. DO NOT STIR AT ANY TIME.
The matzah balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.
Jewish Book Council found this scrumptious recipe forApple-Stuffed Challah in Rosie Daykin’s collection of recipes for special occasions from Vancouver’s Butter Baked Goods, new cookbook. It’s the perfect twist to add to your repertoire and table for the Jewish High Holidays!
