We’ll be hosting our last event of 2016 between Christmas and New Year.
Hopefully the date coincides with a need for some good “home” cooking in the period between the leftover turkey and the liquid excesses of New Year’s Eve (when Hungarians traditionally line their stomachs with lentils to usher in a prosperous and plentiful new year).
A meal without soup isn’t really a meal in Hungary and chicken soup made from a boiling fowl (tyúkhúsleves) is ubiquitous. Of course chicken soup with matzo balls is synonymous with the Jewish kitchen and so we’ll be serving our version at the event.
If you’re crazy enough to run a Jewish food business then you should accept that many guests will compare the chicken soup to their grandmother’s. Whilst we aren’t always able to compete successfully with the halcyon days of childhood memory, we do pay considerable attention to the quality and authenticity of everything we prepare.
The chicken broth is made from whole corn fed chickens and we serve it with chicken meat, soup vegetables, kneidels, kreplach, lokshen and mandel. Kneidel are dumplings made from matzo (matzo balls), kreplach are triangular ravioli containing chicken liver and garlic, lokshen are noodles and mandel a kind of crouton which we flavour with Russian tarragon.