This class is devoted to making a selection of very more-ish Passover dishes.  Many of these have become popularised and are no longer confined to Passover eating but found on sale year round in delis and bakeries all over the world.

You will learn to make:

  • potato kugel
  • fried gefilte fish balls – a British take on an Ashkenazi staple that was boiled
  • traditional chicken soup made from scratch – often described as Jewish penicillin because of its curative properties
  • kneidlach (matzo meal balls) – a USA deli favourite
  • Passover nut cake

Upcoming Classes

  • At Cookery School London
    near Oxford Circus
  • Wednesday 24 March 2021
  • 5.30pm - 7pm