recipes
Filed Under: jewish  

- Recipe:
- Lax(Salmon)
- Nova Scotia style
- *
- One slab of fresh salmon with skin
- One part sea salt
- Two part brown sugar
- Two fresh lemons
- Small bunch of fresh basil
- Small bunch of fresh dill
- **
- 3 days of your time: for this you need 72 hours to cure the salmon to bring it to Lax states.

- 1 cup warm water (105–
- 115°
- F)
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 teaspoons sugar
3 1/2 cups all-purpose flour
2 1/2 teaspoons salt
3 tablespoons vegetable oil
2 medium onions, finely ch

- 3 celery stalks, sliced
- 1 large egg, beaten to blendFor brisket
- 1 tablespoon chopped fresh thyme
- 3 tablespoons olive oil
- For stuffing
- 2 cups chopped onions
- 1 4-pound flat-cut brisket 2 pounds onions, thinly sliced
- 2 whole matzo sheets, finely crumbled (about 1 cup)
- 5 garlic cloves, peeled
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 2 1/4 cups canned chicken broth 3 large carrots, peeled, cut into 1-inch pieces
- 4 garlic cloves, finely chopped
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry

- 1 cup chopped onion
- 1/2 teaspoon ground allspice
- Lemon wedges
- 1/2 cup unsalted matzo meal
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper 5 tablespoons (about) olive oil
- 2 bunches Swiss chard, stems cut away, leaves rinsed, chopped 4 large eggs, beaten to blend

- 1/4 cup pine nuts
- 2 tablespoons chopped fresh mint
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 12 8-ounce tomatoes 1 1/2 pounds ground lamb
- 1 large egg
- 1/2 cup chopped fresh parsley
- 1 large onion, chopped
- 3/4 cup unsalted matzo meal
- 1 teaspoon ground turmeric

- 1 cup matzo cake meal
- 6 large eggs
- 1/2 teaspoon ground allspice
- 1/4 cup fresh lemon juiceFor cake
- 2 cups sugar
- 1 cup matzo meal
- For syrup
- 2/3 cup water
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1 cup honey
- 2 cups almonds
- 1 tablespoon grated lemon peel
- 1 teaspoon ground cinnamon

- Green Onion-Dill Matzo Balls
- 1 1/2 cups chopped green onions
- 1 thin round of peeled fresh ginger
- 2 cups finely chopped peeled parsnips (about 12 ounces)
- 1 large garlic clove, chopped
- 6 cups (or more) homemade chicken stock or canned low-salt broth 1/2 cup finely chopped celery leaves
- 6 tablespoons (3/4 stick) unsalted pareve margarine
- 9 cups thinly sliced celery stalks (about 2 bunches)