Recipe - Pessah Rolls Or Bagels

1 cup Water
1 teaspoon Salt
One half cup Oil
4 Eggs
1 pn Peper
1 teaspoon Sugar

Source:CLASSIC KOSHER COOKING by:Sarah FINKEL

Yes there is such a thing as a Pessah bagel. Very easy to make, I start to
serve them even 1 or 2 days before pessah.

In a saucepan , bring to a boil water + salt + oil

Lower heat and add matzo meal all at once, stirring well until the mixture
leaves sides of the pan.

Remove from heat. Add whole eggs one at a time, stirring vigorously after
each addition ( I use a hand mixer).

Stir in the peper and sugar .With greased hands, roll into 2 inch balls and
place 2inches appart on a greased baking sheet, For bagels, flatten balls
slightly and make a hole in center.

Bake in a preheated 400 deg. oven for approximately 3540 minutes until
golden. Let cool.

Yields about 12 rolls or bagels.

Variation: For Pessah soup nuts, pinch off marble sized pieces of mixture.
Place on a greased baking sheet and bake in a preheated 400 deg. oven for
15 minutes.

Posted to JEWISHFOOD digest V97 #071 by "Viviane & Israel Barzel"
i_barzel@netvision.net.il on Mar 4, 1997.