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Herbed Passover Noodles
Chef Avi Steinitz

Easily made at home, these pretty noodles will upgrade a clear chicken soup and also make a nice side dish for meat or fish.

 Ingredients (serves 6-8)

  • 4 eggs
  • 4 tablespoons cold water
  • 2 tablespoons thin matzo meal
  • Salt and freshly ground black pepper
  • 3 heaping spoons chives, thinly chopped
  • Oil for frying
  1. Whisk all ingredients, except the oil, until smooth.
  2. Heat a nonstick crêpe pan and brush it with a little oil.
  3. Ladle 2-3 spoonfuls of batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess to the bowl.
  4. Return the pan to the heat and cook for 1 minute, or until the top appears almost dry. Turn over and cook the other side lightly. Transfer to a plate. Make crêpes with the remaining batter in the same manner, brushing the pan lightly with oil as necessary. Roll each crêpe in a tight roll and slice thinly. Refrigerate until ready to serve.

To serve Add to boiling chicken soup before serving or toss in a skillet with some olive oil until hot and crispy.

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Herbed Passover Noodles
Photo: Danya Weiner ( from Fresh Flavors from Israel



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