There are some Jews, mostly hassidic, who do not eat any matzah products that have been exposed to liquid on Passover. for fear that if there is a bit of unbaked flour in the mixture, the liquid might cause it to become leavened. This is called avoiding "gebroks" in Yiddish and "shruya" in Hebrew.
It is really not such a sacrifice to limit oneself to unmoistened matzo - except that it means no kneidlach, those divine matzah (yes we spell it with an "h" on A7) balls that turn chicken soup, always a Jewish favorite, into a heavenly dish.
However, there is an art to the kneidl. Do your kneidlach come out like cannon balls instead of matza balls? If so, this article is for you. And if you are a seasoned matza ball chef, the pointers below may still help.
The tips in the video can be used with any recipe. However, we have included a tried and tested one for you to try:
Recipe
Ingredients:
6 Eggs
1 cup Oil
1 cup Water
½ tsp Baking Powder
1 pinch Salt and Pepper
18 oz (or 500 gram) fine Matzo Meal
Directions:
1. Mix all the ingredients with a fork. Adding the matzo meal gradually until the mixture is thick but not too hard. Add more matzo meal if too soft.
2. Let harden in fridge for an hour.
3. With wet hands form into about 60 balls and drop into boiling water or boiling soup. Boil for 15 min.
And about those non-"gebruks" eaters - on the eighth day of Passover, which is a Diaspora phenomenon, they, too, eat kneidlach.
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A happy and kosher Passover to all!