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Jewish Recipes --> Recipes --> Jewish Holidays --> Yom Kippur --> Before the Fast

Attention: Consult your Rabbi and Doctor on Fasting. All questions on how to Fast and how to break a Fast should be directed to a reliable source.

Dishes served at the meal before the fast should be bland, without spices, herbs, or salt, so that they will not induce thirst during the fasting hours.

Dinner before the Fast

  • Goldene Yoich with Kreplach

  • Plain Boiled Chicken Mehren Tzimmes

  • Green Salad with Bland Dressing

  • Apple Sauce Tea

Goldene Yoich with Kreplach
(Golden Chicken Broth)
Recipe Ingredients:
  • 4 to 5 pound soup chicken
  • Boiling water to cover
  • 1 tablespoon salt
  • 1 cup carrots, diced
  • 1 onion
  • 1/2 cup celery, diced
  • parsley root or parsnip
  • sprig of dill, if desired
  • salt and pepper
Wash and clean the chicken. Use, gizzard, heart, and feet. (To clean feet, scald in boiling water for a minute or two; remove the skin and cut off the nails.)

Place chicken, halved or quartered, into the soup pot with gizzard, heart, and feet. Add boiling water to cover, and the salt. Bring to boiling and add the vegetables, and dill, if desired.

Cover and cook gently until chicken is tender--about 2 or 3 hours. Do not remove scum, a valuable protein food. To serve, remove the chicken, and some of the fat if desired. Season with salt and white pepper, and serve with or without the vegetables and with noodles or other soup garnishes. Makes 6 to 8 cups.

Note: The soup chicken can be made into a variety of appetizing dishes; broiled, served in a rich sauce, or baked in a casserole.

Homemade Noodles

Recipe Ingredients:

  • 4 cups all-purpose flour

  • 1 teaspoon salt

  • 4 eggs

Mix the flour and salt. Make a well in the flour and drop in the eggs. Stir gently with a fork, gradually working eggs into the flour to make a stiff dough, but one that can be handled. Knead on a lightly floured board--as nearly without flour as possible--until soft and elastic. This takes 5 minutes or longer.

Divide dough into portions easy to handle, and roll out to paper thinness, again with as little flour as possible. Hang these sheets to dry slightly--only until not sticky. If it is at the proper stage of dryness, the dough will neither stick nor crack. Then carefully roll up, one sheet at a time, into tight, precise little rolls. It can then be cut into neat, fine noodles, or into graded sizes of broader ones. (It was the privileged daughter of the family who was permitted to "shake out" each little tightly wound noodle scroll and see that uniform-sized noodles were put together for storage.)

Noodles that are not to be used immediately must be well dried before storage. Makes about 3 quart storage jars of noodles.

To prepare for serving drop 1 cup noodles into about 2 quarts of boiling soup or boiling salted water, and cook until tender--7 to 10 minutes. Noodles cooked in boiling water should be drained before serving.
Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods