Name: Savory Herbed Matzoh Kleis
Yield: Yield: about 6 Servings
Cuisine: United States
Ingredients: 1 tablespoon finely snipped fresh dill; 3 tablespoons mild olive oil; 2 teaspoons grated lemon zest; 3 large eggs; 2 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; 2 teaspoons minced garlic; 6 whole plain matzohs; About 3 tablespoons ground blanched almonds or matzoh meal plus additional, if desired, for dredging kleis; 1 recipe Classic Chicken Soup or Almost Homemade Soup; Salt and freshly ground black pepper; 2 tablespoons finely snipped fresh chives; 2 cups finely chopped onions; 2 tablespoons finely chopped fresh parsley

Preparation info

Yield: about
6
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Homey dumplings have been a hallmark of German cuisine ever since the Middle Ages, and the Yiddish words, knaidl (a variant of knoedl) and kleis (which began as klosse) reveal their German ancestry. Jewish cooks in Central and Eastern Europe incorporated dumplings into their repertoire, fashioning them from bread, rolls, flour, and potatoes.

And for Passover, they made fluffy balls out of matzoh. I have found that the Alsatian, German, and Czech matzoh ba