2 Matzot; regular*
1 1/2 c Chicken broth;cold
1 1/2 lb Ground turkey breast -OR:
1 1/2 lb Turkey breast; cubed*
1/2 c Olive oil
1 ts -salt
1/4 ts -freshly ground black pepper
1 ds Nutmeg
1 Bay leaf
1 ts Sage; dried -OR:
2 -large fresh sage leaves
1 Garlic clove;large
1/2 ts Rosemary;dried, wrapped in
-cheesecloth
1/4 c Pine nuts
2 Eggs;slightly beaten
Matza meal*
3 Egg yolks
*Matzots and mastza meal may be bought in Jewish grocery stores and many
supermarkets *The recipe calls for cubes of turkey breast to be ground;
however I think a substitution of pre ground turkey would be acceptable
Break matzot directly into a shallow bowl and pour broth over them. In a
large saucepan, place meat and oil and season with salt, pepper and nutmeg.
Add bay leaf, sage, garlic and rosemary and saute, stirring frequently
until meat is dark brown on all sides. (If dried sage is used, enclose it
in the cheesecloth with the rosemary.If you using ground turkey, add garlic
and bay leaf to this cheesecloth bundle). Transfer meat to a dish to cool.
Remove and discard bay leaf, sage, garlic and rosemary. Add nuts to
saucepan with oil and saute for 2 to 3 minutes. Drain excess liquid from
the matzot, but do not squeeze dry. Add soaked matzot to the saucepan and
turn heat off. If using cubed turkey breast, grind it now and return to the
saucepan. Add beaten eggs and mix thoroughly. Oil a 9 inch cake pan and
sprinkle with matza meal. Pour meat mixture into it; level it with a
spatula. With a small ladle, make three depressions near the centre and
place 1 egg yolk in each depression. Bake in 375F oven for 1/2 hour.
Yields
6 servings