Yield: 4 Servings
|2 cans||Tuna packed in oil|
|1¼ cup||Matzo meal|
Date: Fri, 26 Jul 96 21:42:34 PDT I received this recipe from my friend's mother in Rehovot and I will never make a different type of geilte fish again! It is really tasty.
Using the metal knife of the food processor chop the carrots and onions until finely chopped. Add the tuna with the oil, and the rest of the ingredients. Process until well mixed. Refrigerate mixture.
Boil a large pot of water. Add 2 sliced onions to the water and ¼ cup of sugar, salt and pepper to taste (it needs to be a bit spicy or the fish will be tasteless). Form gelite fish shaped balls and add to boiling water.
You can run cold water on your hands if the mixture is a bit sticky. Lower the flame and cook for 45 minutes to an hour. Remove from water (drain well using a slotted spoon) and cool. Refrigerate. The taste improves overnight once it is well chilled so make in advance if you want to serve for Shabbat.
JEWISH-FOOD digest 283
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .