Shkedei marak

Small almond-shaped pasta traditionally added to soups in Israeli cooking and in Central European homes. They give the broth a soft, comforting texture.

30 min
4 servings
Medium
Moderate
🇮🇱 Israel

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Ingredients

Spices & seasoning

Salt
White pepper

Optional extras

50 g Carrots in small dice

Nutrition facts

303 kcal per serving

Protein: 10.7 g
Carbohydrates: 45.2 g
of which sugars: 0.7 g
Fat: 8.1 g
of which saturated fat: 2.1 g
Fiber: 2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, mix the semolina, salt and beaten eggs with the olive oil until you get a crumbly dough.
Gradually add the warm water, kneading, until you have a firm, smooth dough.
Cover and leave to rest for 30 minutes at room temperature so the semolina can absorb the liquid.
Divide the dough into small pieces, then roll them between your palms into thin logs about 1 cm in diameter.
Cut the logs into small pieces and shape each piece into an almond shape, gently pressing with your fingertips.
Heat the stock over medium heat, add the shkedei and cook for 8 to 10 minutes at a gentle simmer, until they float to the surface.
Season with white pepper and serve hot in bowls.