{"id":7950,"slug":"filled-matzoth-kleis","title":"FILLED MATZOTH KLEIS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Matzoth dough (as for soup kleis)","Cooked prunes (kernels removed)","Salt water","Goose fat","An onion","Cheese mixture (optional)","Butter (optional)"],"ingredients_norm":["matzo dough","cooked prune","salt water","goose fat","onion","cheese mixture","butter"],"steps":["Prepare a matzoth dough as for the soup kleis.","Make round flat cakes of it with your hands, and fill with cooked prunes (having previously removed the kernels).","Put one of the flat cakes over one that is filled, press the edges firmly together and roll until perfectly round.","Boil them in salt water--the water must boil hard before you put them in.","Heat some goose fat, cut up an onion in it and brown; pour this over the kleis and serve hot.","The kleis may be filled with a cheese mixture. Use butter in that case."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w110:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"96b2bc302ba353f7e0a3a21527319e878558396cc4f1cf08443b361d9318cf93","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/filled-matzoth-kleis"}