Ingredients (serves 6):
Delicious Episode 20 - Arais kosher for Passover
(Video: Ben Shpayer, Camera: Yaron Brenner)
For the faux dough:
1 cup matzah meal
1 ½ cups broken matzot, crushed by hand
2 eggs
2 tbsp olive oil
2 tbsp oil for frying
1 tsp fine salt
¾ cup cold water
1 tsp ground black pepper
For the filling:
350 g (about 12 oz) fresh ground beef, 30% fat (lamb also works well)
1 tsp fine salt
1 tsp freshly ground black pepper
1 white onion, finely chopped
½ bunch parsley, finely chopped
½ tsp baharat (optional)
Equipment:
High-quality non-stick frying pan (no scratches)
Plastic spatula
Preparation:
For the filling – In a mixing bowl, combine all the filling ingredients and knead for about 2 minutes. Form into balls, each weighing approximately 60 grams. Place them on a baking sheet or a greased tray.
For the dough – Mix all the dough ingredients thoroughly until you get a pliable texture. If needed, add a bit more water or matzah meal—water will loosen the mixture, while matzah meal will firm it up.
To assemble – Similar to making kubbeh: take a portion of dough and, using wet hands, shape it into a circle. Place a meatball in the center and seal it closed with the edges of the dough or by adding another piece. Shape it into a round patty with your fingers and set aside.
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Heat a wide non-stick skillet over medium heat. Add a tablespoon of olive oil. Carefully place the prepared patties into the pan and listen for a gentle sizzle.
Using a spatula, gently press the patties to flatten them slightly, helping the fat render out.
Lower the heat and fry for 4–5 minutes. Flip the patties, add another tablespoon of olive oil, flatten again gently, and continue frying over low heat for another 4–5 minutes, until the patties are nicely browned and crispy.