Coconut Rice Bunuelos
These fritters were served for breakfast after the first Seder in Bulgaria.
• 4 or 5 matzos
• 2 cups sugar
• 2 large eggs
• ¼ tablespoon salt
• Oil for frying
Break the matzo into small pieces, and soak overnight. In the morning, squeeze out as much of the water as possible.
Prepare sugar syrup by boiling sugar and 1 ½ cups water together, cooking and stirring for 10 minutes, then set syrup aside.
In a large bowl mix together the matzo, eggs and salt. Heat enough oil in a frying pan or electric fryer to cover the bottom. Drop mixture by teaspoonfuls or tablespoons into a round shape. Fry and turn until brown on both sides, then drain well on paper towels. Serve with the hot sugar syrup. Makes 12 to15 large bunuelos.
Apere di Pesach
These unusual pastries are a specialty of the Jewish community in Venice.
• 5 eggs
• 1 ½ cups sugar
• 1 teaspoon anise extract
• 1 teaspoon freshly grated lemon rind
• 2 cups Passover cake flour
Beat the eggs with the sugar, anise extract, and lemon rind. Gradually add enough flour to form a not too loose batter.
Spoon over a nonstick baking sheet, holding the spoon vertically to obtain round medallions. Bake in a preheated 300˚ oven for 10 minutes, or until the cookies are lightly golden. Let cool on the baking sheet at room temperature before storing. Yields approximately 48 cookies.
Torta di Datteri
The Jewish community in Livorno, in Italy, had an ancient trading connection with Tunis. There is a Tunisian influence in this classic Livornese Passover cake.
• ½ lb. dates, pitted and finely chopped
• 1 cup sugar
• 1 cup blanched almonds, finely chopped
• 4 eggs, lightly beaten
• Oil and matzo meal for the cake pan
Thoroughly mix all the ingredients. Line a loaf pan with greaseproof paper or use a nonstick springform cake pan, rubbed with oil and dusted with Passover cake flour or matzo meal. Pour in the cake mixture and bake in a preheated 350˚ oven for about 45 minutes. Serves 10.
