Happy Healthy Holidays!
Simple, traditional Passover popovers for Passover made with vegetable oil, water, salt, Matzo meal, a little sugar and eggs.
1/2 cup vegetable oil
1 cup water
1/2 teaspoon salt
1 cup Matzo meal
1 tablespoon sugar, or to taste
Preheat oven to 375 degrees. Grease a cookie sheet. Bring the oil, salt and water to a boil. Add the matzo meal and stir with a spoon. When it becomes sticky, remove from heat and allow to cool.
Add the sugar and eggs, beating well after each addition. Dipping your hands in cold water first, take dough about the size of a tennis ball and mold into a sphere. Place on the cookie sheet.
Repeat until all the dough is used, wetting hands before making each popover. Bake 15-20 minutes, or until puffy. Turn the oven down to 325 degrees and bake another 30 minutes until golden brown.
Yields: 12 Popovers.
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The most iconic of all of the foods is Matzo, or flat, unleavened bread, symbolizing the speed with which the slaves had to leave Egypt - no time for bread to rise. In the Haggadah it is called the "bread of affliction." A piece of Matzo - called the Afikomen - is usually hidden for after the meal. The children have to find it, and then get presents.