Just so you know I call my Grandmother my Savta, here‘s why.
She’s not generally a great cook for two main reasons
1) she only started cooking when she emigrated to Australia (from Egypt via Italy, England, Brazil and Canada) at age 30.
2) she has better things to do like go tobogganing, or do yoga, or help out her neighbours who just gave birth or are very ill.
However, there are a couple of dishes that she makes super well. One is her famous dairy-free coffee ice-cream.
The other, is her kreplach (for details on this dish see here.)
Here’s how you do it.
Oh, you don’t understand her recipe?
Well it goes like this.
Fry up mince-meat with onions and then mix through an egg.
The basic ratio for the dough is 1.5 cups of flour to each egg. We quadrupled the recipe though to make approx 75 kreplach.
Mix it up, then knead it then divide the mixture into 2 (or more) then with a rolling pin roll out each section till it’s about 5mm thick.
Take your kreplach maker (as seen above) and lay one sheet of the dough on it. Then fill each crescent with half a teaspoon of the meat mixture. Then lay another sheet of dough on top. Go over it with a rolling pin to seal the kreplach.
Then you take off the excess dough, pick up the kreplach maker and give it a good tap so all its delicious goodies fall out.
Put them on a plate and freeze them till Rosh Hashana (details see this).
When the time is ready, defrost them and boil them, then pop them in the delicious chicken soup that you learnt to make from this post.
Shana Tova! (stick this – שנה טובה – into google translate – Hebrew to English – to understand)
Have a Sweet Jewish New Years!