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The Valenciennes Synagogue best recipes



Recipe Serves: 14

Ingredients for Chuck s Favorite Chewy Matzoh Balls Recipe

1 c Unsalted matzoh
1 ts Salt, scant
3 ts Salt, for cooking water
3 Pinches ground ginger
2 Pinches ground nutmeg
1 Pinch ground allspice
1 Tiny pinch cinnamon
4 Eggs
4 ts Schmaltz
(rendered chicken fat
Or melted clarified butter)
Warmed to liquify


Mix together the matzoh meal, 1 ts salt, ginger, allspice and cinnamon. : In a seperate bowl, whisk the eggs just to combime, then whisk in the liquid fat. Stir this into the dry ingredients, then add two tb plus 2 ts water (or soup) and combine with a few strokes. Cover and chill for 20 minutes. : With a teaspoon scoop up enough to roll between your palms into a large walnut size ball. Batter will be sticky, have a bowl of water to wet your hands. Place the dumplings on a baking sheet, cover with plastic wrap and chill again for 10 minutes. : In a 5-quart pot bring to a boil 3 quarts of water and 3 ts salt (or use soup). Place the matzoh balls in the liquid, cover and partially simmer for 20 minutes. Drain and store in the refrigerator, in a tightly closed container.



Blintzes are basically Jewish crepes. A blintz is a thin, flat pancake rolled around a filling. It looks a little like an egg roll. As a main dish or side dish, blintzes can be filled with sweetened cottage cheese or mashed potatoes and onion; as a dessert, they can be filled with fruit, such as apple, cherry or blueberry. They are usually pan fried in oil. They are generally served with sour cream and/or applesauce.

Cheese blintzes are the traditional meal for the festival of Shavu'ot, when dairy meals are traditionally eaten. Blintzes are also commonly eaten during Chanukkah, because they are cooked in oil.

The word "blintz" comes from a Ukrainian word meaning "pancake."



Cholent (the "ch" is pronounced as in "chair" -- an exception to the usual rules of pronunciation) is a very slowly cooked stew of beans, beef, barley and sometimes potatoes. It is the traditional meal for the Shabbat lunch or dinner, because it can be started before Shabbat begins and left cooking throughout Shabbat. A recipe for cholent is on the Shabbat page.



Holishkes are cabbage leaves stuffed with meatballs in a tomato-based sweet-and-sour sauce. They are known by many different names (galuptzi, praakes, stuffed cabbage), and are made in many different ways, depending on where your grandmother came from. It is traditionally served during the holiday of Sukkot, although I am not sure why. Below is my recipe.

  • 8-10 leaves of cabbage
  • Filling:
    • 1 lb. ground beef
    • 1/2 cup matzah meal
    • 1 large grated onion
    • 2 grated carrots
    • 1/2 tsp. garlic powder
    • a handful of minced parsley
    • 2 eggs
  • Sauce:
    • 16 oz. can of tomato sauce
    • 1/4 cup of lemon juice
    • 1/2 cup of brown sugar
Gently remove the cabbage leaves from the head. You want them to be intact. It may help to steam the head briefly before attempting this. Boil the leaves for a minute or two to make them soft enough to roll.
Combine the sauce ingredients in a saucepan and simmer, stirring, until the sugar dissolves (it will dissolve faster if you pour the lemon juice over it). Pour about 1/4 of the sauce into the bottom of a casserole dish or lasagna pan.
Combine all of the filling ingredients in a bowl. Make a ball out of a handful of the filling and roll it up in a cabbage leaf, rolling from the soft end to the spiny end. Put the resulting roll into the casserole dish with the sauce. Do this until you use up all of the filling, making 8-10 cabbage rolls. Then pour the remaining sauce over the top.
Bake approximately 30 minutes at 350 degrees.
If you don't like so much refined sugar in your diet, you can substitute about a cup of raisins or prunes for the brown sugar.