Chef Avram Wiseman of The Center for Kosher Culinary Arts in New York prepares this recipe for Passover because it pushes the limits of creativity of what is typically served at this time.
- 3 ounces clarified margarine or olive oil
- 8 ounces onions, small dice
- 4 ounces shiitake mushroom, stems removed and cut into thin shreds
- 1/8 teaspoon sage
- 3 ounces shallots, finely chopped
- 4 tablespoons garlic, finely minced
- 4 ounces finely diced celery
- 3 ounces dried apricots, minced
- 1 ½ cups matzoh farfel or crushed matzoh
- Salt and pepper, to taste
- 2 tablespoons finely cut fresh dill
Melt the margarine (or olive oil) in a heavy-bottomed skillet. Add the onions and sweat over medium heat. After a few minutes, add the mushrooms and then the sage, shallot, and garlic and continue cooking without color. Add celery and apricots.
Place crushed matzoh or farfel in a small bowl. Pour 1 cup of boiling water over the matzoh and immediately cover. Let matzoh steam for 5 minutes. Uncover matzoh, add to the cooked vegetable mixture and remove from heat. Mix all ingredients together well. Season well with salt and pepper and chill thoroughly. Add dill when cool.