Best Passover Derma Recipes

PASSOVER DERMA image

Number Of Ingredients 10

1/2 cup grated carrot (about 1)
1 large onion, grated
1/2 cup celery, chopped fine
4 cloves of garlic, minced
3 cups crushed egg matzoh, pieces about 1/2inch- - about 4-5 sheets
2 eggs, beaten
3/4 cup margarine, melted
2 tsp salt
pepper
1 tsp poultry seasoning

Steps:

Preheat oven to 350 degrees. Measure out a 20 inch length of aluminum foil and place it on a cookie sheet. Saute vegetables in melted margarine. Combine all ingredients in large bowl and mix well. Spoon mixture onto aluminum foil and shape into a roll that is 16 inches long. Bring the long sides of the wrap over the derma and fold loosely in overlocking folds leaving airspace for heat circulation just above the derma. Fold short ends up and over and seal, enclosing the derma completely in the foil. Bake for 45 minutes. After removing from oven, leave enclosed in wrap, steaming for several minutes. The steaming time makes it easier to remove from the foil. Then unwrap and cut into half inch slices while still hot. Remove carefully from foil, peel off or use spatula, so as not to break the slices. Transfer to a clean sheet of foil. At this point it can be served or frozen/ refrigerated and reheated at serving time.

Passover Derma image

Provided by mandabears

Categories European

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Steps:

Preheat oven to 350 degrees.
Combine all ingredients in a large bowl and mix well.
Place 20 inch long piece of aluminum foil on a cookie sheet.
Spray well with cooking spray.
Shape mixture in a 16 inch roll.
Bring 2 sides of foil over derma.
Fold down loosely in a series of locked folds, allowing for heat circulation and expansion.
Fold up short ends in a series of rolls.
Cook for 45-50 minutes.
Unwarap and cut while hot into 1/2 inch thick slices.
Leftovers are terrific sauted on both sides until crispy brown.