Three Authentic German-Jewish Recipes Right From Oma’s Kitchen

If you are looking for a few authentic, German-Jewish recipes, you are in the right place. I grew up in a German-Jewish household in America and, as a child, I never realized many of the dishes my great-Oma Hally served were unique. I’d never seen a matzah ball that didn’t sink to the bottom and I assumed everyone served a sweet wine sauce over Passover kugel. Nope.

Here are three recipes right from my great-grandmother’s recipe book. Originally from Hannover, Hally settled in Krefeld from 1923 to 1939 to raise a family, so I imagine these recipes originated from the northern/ western areas of Germany.

I hope you enjoy them.

1. Oma Hally’s Sweet Matzah Kugel with Wine Sauce

This is a delectably simple recipe for a matzah kugel, which she called “matzah luchchen.” A kugel/ luchchen can be sweet or savory and is often made from noodles or potatoes. This version is made with matzvah and is somewhat similar to an apple cake. Oma Hally served it for Passover dessert. I’ve tried many matzah kugels, but what made hers different (and way more delicious) was her scrumptiously sweet wine sauce poured on top.

Matzah Luchchen

• Matzah (8 pieces) *you can also substitute gluten-free matzah, just make sure it soaks well
• Juice of 1 lemon
• 2 large, diced apples
• 1 cup raisins
• 3 large eggs
• 1/2 cup sugar (add ¼ cup more for a sweeter luchchen)

Soak matzah for 15 minutes. Dry out very well (squeeze by hand or press through a small-holed colander). WARNING! IT GETS MESSY! Mix all ingredients together in a bowl. Scoop into greased pan. Bake at 350 degrees for 45 minutes – 1 hour.

See… easy.

While the luchchen is baking, you can make your wine sauce.

Wine Sauce

• 1 cup wine
• 1/2 cup water
• Juice of 1/2 lemon
• 5 tablespoons sugar (or more – you can sweeten to taste)
• 1 tablespoon of potato starch

Combine all ingredients. Bring to simmer and turn down heat. Do not boil.

After luchchen has finished baking, cut in squares, pour sauce over the top, and serve. YUM! It’s delicious hot or at room temperature. Enjoy!

2. Oma Hally’s Lentil Soup

This is a seriously good soup. Healthy and hearty, it’s perfect on a chilly night. Oma Hally used to serve it with homemade dumplings. These are optional, but super easy and delicious.

Lentil Soup

• 2 large chicken legs   
• ½ pound washed, pre-soaked lentils
• 2 large potatoes
• 3 chicken bouillon cubes
• 1 chopped carrot
• ½ of a chopped, large onion
• 2 stalks chopped celery
• 4 cloves chopped garlic
• ½ cup red wine
• 1 teaspoon thyme
• Salt and pepper (to taste)
• Wine vinegar (to taste)
• *Modern Addition: Hebrew National hotdogs or turkey bacon. Once Hally emigrated to the US, she made this recipe with Hebrew National hotdogs. Turkey bacon can also be substituted.

Add all ingredients in large pot. Cover with water. Boil until chicken legs and potatoes are cooked through. Remove chicken from bones, cut up and place back in soup. Tip: At the end of cooking, if the soup is too watery, quickly blend some in a food processor or blender (without the chicken bones!) to thicken and then return it to the pot.

Optional Dumplings for Soup

• 1/2 spoon baking powder
• salt
• 2 cups flour
• 1 egg
• Splash of water to make dough

Towards the end of cooking the soup, drop dough from spoon into soup. Cook for about ten minutes until they rise to top. Enjoy!

3. Oma Hally’s SINKER Matzah Balls

Sinkers versus floaters. You’ve probably heard the debate. So, which matzah balls are better? I personally think this recipe for German matzah balls is the best, but many (my husband included) disagree. People like what they’re used to, and that’s usually what was made in their childhood kitchen. I grew up on rich tasting, dense matzah balls. They are heavier and lumpier than the larger, fluffier kind that you often find in American delis.

So, please read on if you’d like to try an authentically German-Jewish matzah ball. They are somewhat similar to a German dumpling.

Ingredients

• 4 pieces crumbled matzah
• 1/2 cup matzah meal
• 1 teaspoon salt
• 1 medium onion, very finely chopped
• 4 eggs
• 3 tablespoons melted schmaltz (you can substitute oil, but try to use schmaltz – It makes a big difference in authenticity and taste)
• 1 tablespoon minced fresh dill
• 3-4 quarts soup broth

Soak matzah for 15 minutes. Dry out very well (squeeze by hand or press through a small-holed colander). WARNING! IT GETS MESSY! Melt schmaltz (or oil) in frying pan.  Sauté until onion softens. Add matzah.  Stir for a couple minutes. Transfer mixture to bowl and cool. Add beaten eggs, matzah meal, salt and dill. Roll balls in well-greased hands into spoon-sized balls. Cook for 20-30 minutes in broth until cooked thoroughly. If you cook in water instead of broth, add some chicken bouillon.

Enjoy!