Source:CLASSIC KOSHER COOKING by:Sarah FINKEL Yes there is such a thing as a Pessah bagel. Very easy to make, I start to serve them even 1 or 2 days before pessah. In a saucepan , bring to a boil water + salt + oil Lower heat and add matzo meal all at once, stirring well until the mixture leaves sides of the pan. Remove from heat. Add whole eggs one at a time, stirring vigorously after each addition ( I use a hand mixer). Stir in the peper and sugar .With greased hands, roll into 2 inch balls and place 2inches appart on a greased baking sheet, For bagels, flatten balls slightly and make a hole in center. Bake in a preheated 400 deg. oven for approximately 35-40 minutes until golden. Let cool. Yields about 12 rolls or bagels. Variation: For Pessah soup nuts, pinch off marble sized pieces of mixture. Place on a greased baking sheet and bake in a preheated 400 deg. oven for 15 minutes. Posted to JEWISH-FOOD digest V97 #071 by "Viviane & Israel Barzel"
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|Serving Size: 1 Serving (1210g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1550 (73%)|
|Amt Per Serving||% DV|
|Total Fat 172.3g||230 %|
|Saturated Fat 36.4g||182 %|
|Monounsaturated Fat 84.1g|
|Polyunsanturated Fat 34.2g|
|Cholesterol 4230mg||1302 %|
|Sodium 1406.2mg||48 %|
|Potassium 1417mg||37 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 22.5g|
|Protein 126.5g||181 %|
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Calories per serving: 2136
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