Herb Relish Schug And Matzo Recipes

HERB RELISH (SCHUG) AND MATZO

Herb Relish (Schug) and Matzo image

This traditional Yemeni relish is served throughout the year at lunch or dinner, as an accompaniment to roasted meats and vegetables and as a spread for falafel and other sandwiches.

Provided by Martha Stewart

Categories Holiday Planning & Ideas Passover Passover Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 jalapeno, halved (ribs and seeds removed for less heat, if desired)
1 clove garlic, smashed
1 bunch flat-leaf parsley, leaves and stems cut into 2-inch pieces (2 packed cups)
1 bunch cilantro, leaves and stems cut into 2-inch pieces (2 packed cups)
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
Matzo sheets, for serving

Steps:

Pulse jalapeno and garlic in a food processor until finely chopped. Add herbs, season with salt and pepper, and pulse until finely chopped. With motor running, slowly add oil, processing until mixture resembles a loose paste. Serve in a bowl, with matzo.

HERBY MATZO BALL SOUP RECIPE BY TASTY

Herby Matzo Ball Soup Recipe by Tasty image

Popping with fresh lemon and herb flavors, this matzo ball soup is perfect for early spring when the weather is still cool. Stay cozy!

Provided by Talia Goldstein

Time 3h

Yield 10 servings

Number Of Ingredients 20

Ingredients

4 bone-in, skin-on chicken thighs
4 chicken drumsticks
14 cups cold water
2 medium yellow onions, peeled and ends trimmed
6 large carrots, cut into 1-2-inch chunks on the bias
6 celery stalks, cut into 1-2-inch (2.54 - 5 cm) pieces
1 fennel bulb, bottom trimmed, sliced into half moons
2 tablespoons kosher salt
½ teaspoon freshly ground black pepper
2 dried bay leaves
½ bunch fresh italian parsley, plus ⅓ cup (10 g), finely chopped, divided
½ bunch fresh dill
2 teaspoons chicken bouillon
⅓ cup chives, chopped
⅓ cup fresh parsley, finely chopped
1 lemon, zested
2 tablespoons canola oil, or reserved chicken fat
2 large eggs
1 packet matzo ball mix
kosher salt, for boiling

Steps:

Make the soup: In a large, heavy-bottomed pan, arrange the chicken thighs and drumsticks skin-side down (depending on the size of the pan, you may need to work in batches). Turn the heat to medium-low and cook until the skin is golden brown and the fat has rendered, about 15 minutes. Flip the chicken pieces and cook until the fat has rendered from the other side, 7-10 minutes.
Transfer the chicken to a large stockpot and reserve the rendered fat. You'll need 2 tablespoons, add canola oil as needed if there is not enough chicken fat.
Pour the cold water into the pot with the chicken and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to medium-low and add the onions, carrots, celery, fennel, salt, pepper, bay leaves, bunch of parsley, dill, and bouillon paste. Cover and gently simmer for 1½ hours. Using tongs, remove the chicken from the soup and pull the meat off the bones. Return the meat to the pot and discard any skin and bones. Cover the soup to keep warm.
While the soup simmers, make the matzo balls: In a medium bowl, whisk together the chicken fat and eggs until combined. Stir in the matzo ball mix with a rubber spatula. Refrigerate for 30-60 minutes.
Bring a large pot of salted water to boil.
Using wet hands, roll the matzo ball mix into 1-inch balls.
Add the matzo balls to the boiling water, cover, and cook for 20 minutes, or until cooked through. Transfer the matzo balls to the soup.
Just before serving, stir in the chopped parsley, chives, and lemon zest. Ladle into bowls and serve hot.
Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 4 grams, Protein 25 grams, Sugar 6 grams

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