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Jewish Recipes --> Recipes --> Kosher Batters

Pasta Marinata
  • 2 ounces Semolina flour
  • 2 eggs (separated)
  • Salt to taste
  • 2 ounces melted butter [1] (or olive oil),
  • about 8 ounces water

The best to check for blood is to break each egg individual into a cup, lest blood be found, the egg in not kosher.

  • Does not need a hechsher: flour, egg
  • Need a hechsher: butter, oil
  • Do not mix dairy and meat products. For Kosher food and cooking you must separate meat and dairy products and have separate meat and dairy dishes. [1] Depending on the butter used, parve or dairy.  If dairy is used only dairy and parve side dishes can be served with the meal.

note: Processed foods generally require a hechsher / kosher symbol - consult your Rabbi

Mix the following ingredients well together: semonlina flour, the yolks of two eggs, a little salt, and melted butter.
  • Add the water so as to form a liquid substance.
  • At the last add the whites of two eggs beaten up to a snow.

This will make a good paste for masking meat, fish, vegetables, or sweets which are to be fried in the Italian manner, but if for meat or vegetables add a few drops of vinegar or a little lemon juice.

Marinata is Italian for "marinade dough" is a batter used when frying food.

Semolina is the gritty coarse particles of wheat left after the finer flour has passed through a bolting machine, used for pasta.

Recipes -- Kosher Recipes -- Appetizers -- Kosher Batters

 
Kosher Cuisine can come from any culture and any part of the world (Kosher Chinese food or Kosher American food) as long as it follows the kosher laws. Consult your Rabbi if you have questions.
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Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods