Altered Matzoh Dipping Sauce
A Dirty Little Secret in Jewish Southern Cooking: Dirty Matzoh Dressing
Hear ye, hear ye! Straight from the heart of New Orleans, Louisiana comes a scrumptious twist on a traditional Passover side – Dirty Matzoh Dressing! Recounted by Anne Zoller Kiefer, this delectable dish was concocted by her mother, Myrtle Zoller, and their housekeeper, Vinie Williams. Want to make it vegetarian-friendly? Here's your game plan!
For a meatless version, skip the liver or giblets and sauté 2 cups of sliced flavorful mushrooms in the olive oil. Use vegetable broth instead. This veggie-friendly "yummy, not bland dish" is a must-have for any Passover feast...except when serving your vegetarian daughter, of course!
Marcie Cohen Ferris, in her book Matzoh Ball Gumbo, compiled a mouthwatering collection of Jewish Southern recipes. This dish is one of them, showcasing the delightful fusion of religion and region that defines Southern cuisine.
Our Southern Seder menu wouldn't be complete without this culinary gem!
- Serves: 8 to 10 soulful portions (7 cups)
- Total Time Required: 1 hour 40 minutes
- Active Time Required: 40 minutes
Ingredients List: (12 items to spice up your Passover feast)
- 1 tablespoon olive oil (omit if using cooked giblets)
- 1 cup chicken livers (or finely chopped cooked giblets, if preferred) or 2 cups mushrooms for the veggie version
- Salt and pepper to taste
- 9 unsalted matzohs, broken up
- 1 stick (8 tablespoons) unsalted butter or pareve margarine
- 1 large onion, chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1/2 cup chopped fresh Italian parsley
- 3 to 4 teaspoons creole seasoning (such as Tony Chachere's)
- 1/2 cup chicken or turkey broth
- 1 large egg
Instructions Manual:
- Preheat your oven to 350°F (175°C). Generously grease a 9 × 9-inch glass baking dish or casserole.
- If using the livers, heat the oil in a heavy medium skillet over medium heat. Salt and pepper them, and cook, turning often and scraping the bottom of the pan, until livers are browned but still pink in the center – about 4 minutes. Transfer to a small bowl (be sure not to wash the skillet). Let livers cool slightly, then chop them.
- Soak the matzohs in a large bowl filled with cold water. Allow them to soften, pressing them down into the water for approximately 10 minutes. Drain them in a fine-mesh strainer, pressing out the water and breaking them up with your hands. Dry the bowl; return matzohs to the bowl.
- Resuming the magic in the same skillet, over medium heat, melt all but 1 tablespoon of the butter. Add the onion, celery, and garlic and cook, stirring frequently, until tender – about 8 minutes. Stir in the parsley, creole seasoning, 3/4 teaspoon kosher salt, and 1/2 teaspoon pepper. Cook, stirring, for 1 more minute. Transfer this heavenly mixture to the prepared matzohs.
- Add the livers or giblets (or mushrooms), broth, and egg and mix well. Transfer this miraculous mixture to the prepared baking dish. Dot with the remaining 1 tablespoon butter.
- Cover with foil and bake for 45 minutes. Uncover and bake until the surface turns a delicious golden-brown and becomes crispy – about another 15 to 20 minutes. Serve hot and enjoy this delectable dish, perhaps with turkey gravy (but not for your vegetarian daughter!).
Share your Passover feast with friends and family, and may the "Dirty Matzoh Dressing" bring laughter, happiness, and shared memories to your loving table!
This recipe appears in MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Permission granted by the University of North Carolina Press.
Enjoy a delightful fusion of regions and traditions with this Passover favorite, Dirty Matzoh Dressing. For those seeking a vegetarian option, swap liver or giblets with sautéed mushrooms and use vegetable broth instead. This vegetable-friendly dish, a must-have for any Passover feast, can be found in Marcie Cohen Ferris' book Matzoh Ball Gumbo. Add it to your Southern Seder menu for a memorable and flavorful celebration.
