Fry the dough? Surprising Recipe From Tomer Ajayi (Santa Katrina)

8-10 servings | an hour and a half | easy | Kosher for Passover Chicken Soup

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Chicken soup begins with browning the chicken legs and throat, adding rich flavors and caramel color to the soup. Fry the dough in a short frying pan, closing it and giving it a crust. Locking in with an initial heat stroke is exactly the secret to french fries and a few other good things in the world.

Kneidlech (30 units)

to fry the dough

Tomer Ajayi (Photo: Assaf Karla)

to prepare

Consumer preparation


Season to the brim with salt and black pepper. Heat the schmaltz (or olive oil) in a large, wide saucepan and fry the loin and thighs over high heat for 6 minutes on each side, until browned. We raise it from the pot and leave it aside. Do not extinguish the flame.


Add all the vegetables (including green garlic), sage, bay leaf, allspice and cumin seeds to the pot, and sauté, stirring, for 6-7 minutes over medium heat (do not let the vegetables brown). Return the loin and throat to the saucepan, add the wine, stir and cook for 5 minutes until the alcohol evaporates.


Add 3 liters of water and bring to a boil. Apply the foam formed to the surface of the liquid, reduce the flame and cook for 30 minutes (unfolded). Add a bunch of herbs and cook for another 15 minutes.


Cover the colander with a diaper cloth, drain the soup and keep the chicken and vegetables separately in the refrigerator until serving. Soup can be prepared 3 days in advance.

Meanwhile, the dough is being prepared


Beat the proteins with a pinch of salt until they become a stable foam. In a separate bowl, mix the rest of the ingredients into a homogeneous mixture and stir in the proteins. Cover the bowl and put it in the fridge for half an hour.


Transfer half a liter of soup to a tall, wide saucepan, add half a liter of water and bring to a boil. Reduce the flame to medium, form small patties from the kneading mixture into more pingpong balls, and cook them in the boiling water for 2 minutes. Transfer to tray with perforated spoon.


Before serving, heat the oil about 3/4 the height of the pancakes and fry the dough for 3 minutes on each side, until browned. Transfer to a wide plate.

Warm it up and serve it


Transfer the soup to a medium saucepan. If you want to loosen up your knees and throat and get rid of the bones. Add the cooked vegetables and let it boil. Cook for 3 minutes, then remove from heat. Pour the soup with some vegetables and chicken into serving plates, add 2-3 kneaded dough to each plate, and serve hot.

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