Svinge – Fried Sweet Dough

Svinge – Fried Sweet Dough

Credit:Stephen Ritchie

Directions

Mix all ingredients together.  Let the batter sit for three hours until it has doubled or tripled in size.  Heat oil in a frying pan.  Wet your hands and tear off plum-sized pieces of the dough.  Stretch them a bit and form a hole in the middle.  Fry both sides.  Drain on paper towels and then sprinkle with confectioners’ sugar.  Serve immediately.

Ingredients

  • 1-1/2 cups of flour
  • 1/2 teaspoon salt
  • 1 teaspoon instant yeast
  • 7/8 cup of warm water

Matzah Ball Soup

Matzah balls are more traditionally known as knaydelach (Yiddish for dumplings). Matzah ball soup is generally a very thin chicken broth with two or three ping-pong-ball sized matzah balls (or sometimes one very large matzah ball) in it. Sometimes, a few large pieces of carrot or celery are added. Matzah balls can be very soft and light or firm and heavy -- sometimes the two types are referred to as "floaters and sinkers." Matzah ball soup is a staple at all Jewish holidays.

Apple Kugel (Apple Pudding)

Apples are a traditional food and is accompanied by a prayer recited just before eating them. Additionally, apples are traditionally incorporated into the recipes of the festive meal itself

Ashkenazi Haroset

Haroset is a mixture of fruit, nuts, and wine, which are finely chopped or blended into a paste-like consistency. Haroset is meant to look like the mortar that the enslaved Israelites were forced to use to build Egyptian cities. However, Haroset tastes sweet, which reminds us that even in bitter times, we can always find something sweet in our lives and that bitter times are eventually followed by the sweetness of salvation.

Subscribe to our Newsletter

Stay informed about issues affecting Israel, the Jewish people, Jewish-Christian relations, receive daily devotionals, and more.