Name: Clear chicken soup with knaidlach
Yield: Serves 4
Cuisine: Israel
Ingredients: 100 g fresh root ginger, thinly sliced; 20 whole black peppercorns; 50 g bunch flat-leaf parsley; salt and freshly ground black pepper; 40 g margarine or chicken fat, melted and allowed to cool a bit; 1 large turnip, peeled, trimmed and cut into 8 segments (200 g in total); 5 whole allspice berries; 2 medium onions, cut into 8 wedges (350 g in total); salt; 2 large eggs; 50 g bunch coriander; 4 celery sticks, cut into 6 cm segments (300 g in total); 1½ tsp sunflower oil; 250 ml dry white wine; 2 carrots, peeled and cut into 2 cm slices (250 g in total); 1 free-range chicken, about 2 kg, divided into quarters, with all the bones, plus giblets if you can get them and any extra wings or bones you can get from the butcher; 75 g matzo meal; 5 thyme sprigs; 2 tbsp finely chopped parsley; 1 small rosemary sprig; 4 tbsp soda water; 3 bay leaves; 20 g dill, plus extra to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Knaidlach, matzo meal dumplings served in chicken or beef broth, appear on most Jewish tables in Jerusalem and around the world at Pesach (Passover) and often also at Rosh Hashana. Believe it or not but Sami, with not a Jewish bone in his body, is renowned for his knaidlach. So much so, that he has personally disclosed to many respectable North London housewives his hush-hush tips for making this ultimate Ashkenazi festive delicacy th