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Chef Avi Steinitz

Herbed Passover Noodles

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

Whisk all ingredients, except the oil, until smooth.


Heat a nonstick crêpe pan and brush it with a little oil.


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.


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. 


photo: Danya Weiner ("Fresh Flavors from Israel")

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