• 1½ tsp. salt
  • ¼ cup lukewarm water
  • 2 tbsp. sugar
  • 4 eggs
  • 2 tbsp. oil
  • 8 cups sifted all-purpose flour
  • 2 cups hot water
  • 2 cakes compressed yeast or

Add salt, sugar and oil to hot water; stir to dissolve. Dissolve yeast in lukewarm water, then add to slightly cooled first mixture. Add 3 of the eggs (well beaten), and stir in the flour, ½ cup at a time. Blend well, then turn dough out on lightly floured board or counter top and knead steadily for at least 10 minutes: press dough away with the palms of your hands, then fold over, press down, roll and work with fingers until dough is smooth and elastic and no longer sticks to your hands or the board.

Place dough in greased bowl, brush oil over top, cover with waxed paper or cloth towel, and set bowl in warm place (about 80°F) until tripled in bulk. Knead down again, allow dough to rise once more, then divide dough in half; cut each half into three equal parts. Roll these lengthwise to about 1 ½ inch thickness. Make braids of the three rolls, pinching together at the ends to seal. Place both braids on an oiled baking sheet and again allow to rise until more than doubled in bulk. Beat the fourth egg, brush over top of braided dough, then sprinkle with poppy or sesame seeds and bake in an oven preheated to 400°F for 20 minutes. Reduce heat to 375°F and continue baking an additional 40 minutes until crust is golden and crusty.

Before forming the loaves, take off a small piece of dough, and pronounce the appropriate blessing. Burn this portion in the oven. BLESSING FOR CHALLAH Baruch atah Adonai, Eloheinu melech ha-olam asher kidishanu b’mitz’votav v’tzivanu lehafrish challah. \

Blessed art Thou O Lord our G-d, King of the Universe, who hast sanctified us by His Commandments, and commanded us to separate challah from the dough.



  • 6 lbs. whole fish (freshwater variety such as whitefish, carp, yellow pike) or 3 ½ lbs. filleted mixed fish.
  • 1 large onion, minced
  • 1 medium carrot, grated
  • 1 tbsp. oil
  • 2 tsp. sugar
  • Salt & pepper to taste
  • 3 eggs
  • 1 cup ice-cold water

Fillet the fish, saving bones, skin, and head for the stock. (If using filleted mixed fish, ask butcher or fishmonger for 1 small whole fish or several fish heads for the stock).Chop fillets very fine or put through food grinder. Add the onion, grated carrot, oil, sugar, salt, and pepper to fish, blending well. Beat in eggs and cold water. Chill this mixture in refrigerator while preparing the stock, then form the mixture into balls, enclosing a small piece of carrot in each.


Place in a large kettle the reserved bones, skin, and head of fish along with 1 large onion, sliced, a diced carrot, 2 stalks of celery and 1 tablespoon of salt. Add 4 cups of water, bring to a boil and continue boiling for 5 to 10 minutes; simmer while preparing the fish balls. Remove skin, bones, and head from stock and discard them. Carefully drop fish balls into boiling stock, cook uncovered over low heat for 2 hours, adding 1 cup of cold water after the first hour. Cool slightly before removing fish balls to a bowl or platter. Stock may be strained over the balls and chilled. Serve either as an appetizer or entrée