Navigate to Food section

Siberian Chremsel

March 21, 2021
Anita DavidsonAnita Davidson

When I visited Eleanor Elbaum’s home in Providence, she served Siberian chremsel. It’s a matzoh fritter of sorts, probably based on a blinchiki, eaten in Siberia and perfect for breakfast during Passover. I have eaten chremsel before, made out of fried potato and matzoh meal and stuffed with meat. I’ve also made a doughnut-like chremsel with nuts that I serve for dessert at Passover. I had never seen one like this before, made from matzoh meal and stuffed with tart blueberry, cranberry, or any other fruit jam, then browned and baked with a little more jam, fresh blueberries or cranberries (it should be a little tart), and honey.

Featured in: Trans Siberian

Great for: Passover

Ingredients

  • 1 ¼cup matzoh meal, about
  • 3large eggs
  • 5tablespoons honey
  • Vegetable spray or oil for frying
  • 1cup blueberry jam, prune or apricot lekve, or cranberry sauce (you want a little tart and sweet together)
  • 1cup fresh blueberries or cranberries
  • 1cup sour cream
Yield: about 12 chremslach

Preparation

  • Note: I recommend making this dish the night before and baking it before breakfast.

  • Step 1

    Bring 1 cup of water to a boil in a saucepan. Put the matzoh meal in the water, remove from the fire, and beat as you would for a gougere or put it in the food processor. Let cool slightly.

  • Step 2

    Beat in or process 1 egg at a time, mashing well to eliminate lumps.

  • Step 3

    Remove to a bowl, and add 1tablespoon of the honey. Let rest overnight in the refrigerator.

  • Step 4

    Put vegetable spray on your hands and on a board or counter-top. Take a tablespoon of dough and press in your hand into a large circle, keep moving from one hand to the other because it sticks. Put a heaping teaspoon of the jam in the center. Then, taking a knife, carefully enclose the jam to make a ball, making sure it is completely sealed. As you finish the chremslach, put them on the greased board.

  • Step 5

    Put a little oil or spray a frying pan and heat to medium. Add the chremslach and fry them, adding more oil if needed. Drain on a paper towel and put in a Pyrex pan large enough to hold them in one row.

  • Step 6

    Preheat the oven to 325 degrees and then put ½ cup jam and the blueberries or cranberries, the remaining 4 tablespoons of honey and ¼ cup water in a bowl and mix well. Pour over the chremslach and bake in the oven for 20 minutes. Serve immediately with sour cream on the side.

Similar Recipes


Join Us!

All of Tablet’s latest stories—in your inbox, daily. Subscribe to our newsletter.

Please enter a valid email
Check iconSuccess! You have subscribed to the Tablet newsletter.