Teacher blog

Foto aufgenommen von RalfBurger2305, 13. September 2009, CC Lizenz

Ingrediens:

Foto aufgenommen von bionicgrrrl, 5. Juni 2013, CC Lizenz

Foto aufgenommen von Nate Gray, Februar 2010, CC Lizenz

Ingrediens:

Foto aufgenommen von Liz West, CC Lizenz

Ingrediens:

Students from Colegil Național ”Iulia Hasdeu” Lugoj (Romania) learn about Jewish life in the twentieth century using teaching materials created by other students inspired from materials provided by www.centropa.roromedia.at.

Foto aufgenommen von NiceBastard, 11. Oktober 2008, CC Lizenz

Ingrediens:

photo taken by FoodMayhem.com, on April 12, 2009, CC licensing

This article first appeared, in a slightly different form, in Jewish Woman Magazine, Spring 2012

            We’ve heard all their adjectives: ethereal, gossamer, featherweight. Lovers of the lightest matzoh balls are a smug lot.

photo taken by Joshua Bousel, on  April 12, 2006, CC licensing

For those who can’t make up their minds about using chicken fat and prefer a delicate matzoh ball, these are a great choice: the only fat here comes from the egg yolks. Eliminating the fat and separating the eggs make for a very light dumpling where the wheaty flavor shines through delicately.

Serves about 8

4 large eggs, separated

photo taken by Art Siegel, on October 13, 2007, CC licensing

A larger amount of fat or oil will give you richer-tasting, creamier matzoh balls  that are slightly denser and heavier; using less will yield dumplings that are lighter and  more delicate. So choose the amount of fat according to your preference.        

Exhibition organized by students from the National College "Iulia Hasdeu" Lugoj, Romania (January 27, 2013). Based on Eva Deutsch bio (from centropa.org) students from Hasdeu have created a series of drawings to tell her story.