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Name: Pessah Rolls or Bagels
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Vegetable oil; 1 ts Sugar; 1 c Water; 4 Eggs; 1 ts Salt; 1 pn Peper

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INGREDIENTS

1/2 c Vegetable oil
1 ts Sugar
1 c Water
4 Eggs
1 ts Salt
1 pn Peper

Servings

INSTRUCTIONS

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" on Mar 4, 1997.

NOTES

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Pessah Rolls or Bagels

1/2 c Vegetable oil
1 ts Sugar
1 c Water
4 Eggs
1 ts Salt
1 pn Peper

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"  <i_barzel@netvision.net.il> on Mar 4, 1997.

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Nutrition

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Serving Size: 1 Serving (1210g)
Recipe Makes: 1 Servings

Calories: 2136
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2136

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