Passover begins at sundown on April 8th and lasts for eight days. The holiday is in commemoration of the deliverance of the ancient Hebrews from slavery in Egypt,. There are two Passover seders or dinners that include ritual foods such as: matzoh, bitter herbs (horseradish), a roasted egg, a dish of salt, and a glass of kosher wine for the prophet Elijah. Three matzohs are placed on top of each other with a napkin, representing the three divisions of the Jewish people.
The Symbolism of Matzoh
No meal during the Passover holiday is complete without matzoh. There are various kind of matzohs and today they can be plain, flavored with onion, egg and even whole wheat for the health conscious. For those unfamiliar with matzoh, it is a square flat cracker with ribs and used as a bread substitute.
Matzoh is made without leavening. This is meant to signify the flight of the Jews who had to escape their enemy in such a hurry they did not have time to let their bread rise.
Flavorful Passover Bagels are a Nice Change from Matzoh
The use of yeast or leavening is forbidden during the holiday, but that does not mean that one cannot enjoy a delicious homemade bagel made with matzoh meal. The soft bagels are great with or without lox and cream cheese! They can be made a day ahead and, of course, can be served at the seder table although they should not be in place of matzoh that is always on the ritual plate. Packed in a lunchbox, a favorite filling can be spread between the halves or munched just as they are.
A Recipe Handed Down for Generations
Here is a no-fail, recipe adapted by Jean Sherman from her B'nai B'rith Recipe Roundup cookbook. The recipe is as good today as it was in 1964 when the recipe was first submitted by one of the B'nai B'rith members. Jean Sherman experimented with the recipe, added her own touches, and passed it on to her progeny.
Recipe for Passover Bagels or Rolls
Ingredients:
- 1 cup boiling water
- 1/2 cup of oil or Crisco
- 2 cups matzoh meal
- 1 tsp. salt, pinch pepper
- 2 tsp. sugar (may be omitted)
- 6 eggs
Directions:
- Mix oil and boiling water in a one-quart sauce pan; stir over low heat until boiling and then lower heat to simmer and add the dry ingredients a little at a time. Blend mixture until it leaves the sides of the pan. Remove from the heat and add 1 egg at a time, beating vigorously after each egg. The secret to success is to let the dough "sit" in the refrigerator for two hours.
- Take the dough out and form into balls and line them up on a well-greased cookie sheet. For bagels, grease one finger and make a hole in the middle of the ball.
- Bake at 350-75 degree for one hour. Makes approximately 8 rolls. If there are leftovers, do not refrigerate but keep them in a bowl covered with a towel. Another hint handed down by Jean Sherman who rarely, if ever, had leftover Passover bagels.
Source: Adapted from Recipe Roundup, B'nai B'rith Women, (Metropolitan Council,1964)
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