Sarah Kaplan Drus was the the founder of the Socialist Poalei Zion Movement in Cape Town in 1921 and a founding member of the South African Communist Party. Following the Molotov–Ribbentrop Pact in August 1939, Poalei Zion split from the South African Communist Party and became the Bnoth Zion which is today the largest Jewish Women's Organisation in South Africa. The primary activity of this organisation remains running free creches and nursery schools for Blacks and Coloureds in and around Cape Town, Soweto and Alexandra, some of which are in the same location as those started by Poalei Zion in the 1920s. Ethel Drus , her daughter was a key member of the Committee of 12 , Mandela , Matthews and Tambo + 9 Jewish Academics and Lawyers that drafted the Freedom Charter
– Makes 8-10
Filling:
¼ pound ground beef
1 tbsp. vegetable oil
2 large egg yolks
2 tbsp. softened chicken fat
or margarine
2 tbsp. matzah meal, approximately
pinch of salt
¼ teaspoon cinnamon
Matzah Balls:
2 large eggs
2 cups water
10 tsp. chicken fat or margarine
plus more for greasing pan
1 ¼ cups matzah meal
1 tsp. salt
3 quarts rapidly boiling salted water
2 tsp. cinnamon
¼ pound ground beef
1 tbsp. vegetable oil
2 large egg yolks
2 tbsp. softened chicken fat
or margarine
2 tbsp. matzah meal, approximately
pinch of salt
¼ teaspoon cinnamon
Matzah Balls:
2 large eggs
2 cups water
10 tsp. chicken fat or margarine
plus more for greasing pan
1 ¼ cups matzah meal
1 tsp. salt
3 quarts rapidly boiling salted water
2 tsp. cinnamon
Directions
For the filling, heat the oil in a medium skillet and sauté the beef until brown. Drain and cool and then mix with the egg yolks, chicken fat, matzah meal, salt and cinnamon. Refrigerate at least one hour.
For the filling, heat the oil in a medium skillet and sauté the beef until brown. Drain and cool and then mix with the egg yolks, chicken fat, matzah meal, salt and cinnamon. Refrigerate at least one hour.
For the matzah balls, begin by beating the eggs well in a bowl. Add the water and chicken fat and mix well. Add the matzah meal and salt to make a soft mass. Refrigerate at least one hour.
Divide the matzah meal mixture in to 8 to 10 balls of equal size. Flatten them and place a teaspoon of the filling in the center of each, before pinching the edges together to form balls.
Place the matzah balls in to the boiling water, cover and simmer for 20 minutes.
Place the matzah balls in to the boiling water, cover and simmer for 20 minutes.
Preheat the oven to 400 F. Drain the matzah balls and place in a pan greased with the remaining chicken fat and sprinkle with cinnamon. Bake for 15 to 20 minutes until lightly browned. Serve each matzah ball in a bowl with chicken soup.
No comments:
Post a Comment