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

1

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.

2

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.

3

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.

4

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

5

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.

6

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.

7

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

8

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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