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Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
Try this for a twist; it is the unique combination of tastes and textures that you will love. This makes one 9” X 13” pan.
1 box farfel 6 pieces egg matzo, broken 3/4 c. apple juice 4 T. apple jelly 4 apples, cored and sliced thin 2 ripe bananas, mashed (this is the twist) 4 large eggs lightly beaten 1/2 c. sugar 1 tsp. cinnamon Dash of nutmeg 1/2 c. chopped pecans or walnuts (great! but optional) 1 c. raisins, craisins or prunes
Pour hot water over both farfel and matzo. Drain. Pour cold water over and drain. Add beaten eggs and remaining ingredients. Gently mix and fold into a greased (glass) pan. Bake at 350° for 40 minutes.
Variation
In this issue, I am please to have Joel Lafond, my sous chef and right arm, join me by contributing one of his Passover recipes. Joel is a very integral part of the Shaarey Zedek, and Robert thought it about time that he offer one of his favourite recipes for you to try. So, here’s Joel:
When I was asked to submit my first favourite recipe for the Shofar, I was surprised, to say the least, that it had to be for Passover. Being French, I can honestly say I don’t have a favourite Passover recipe. Having said that, potato knishes are one of my favourite Jewish foods. So, here is a Passover variation on an old favourite. I hope you enjoy it.
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