Stuffed Miltz

Recipe provided by Mrs. Jack Turetsky of the Ralph Traurig Chapter.


1 lb. Miltz
1 medium Onion - grated
1 Egg
¼ cups Water
½ cup Matzo Meal
1 tsp. Garlic Powder
1 tsp. Paprika, Salt & Pepper to taste


Add grated onion to egg and beat in bowl, adding water gradually until blended. Combine matzo meal with garlic powder, paprika, salt and pepper to taste. Slowly blend into egg mixture until thick.

Kosher miltz in usual fashion. Have butcher cut out pocket, leaving one end open. Put stuffing into miltz. Close end with skewers.

Prepare gravy as follows: Put two cups water into a covered roasting pan, and bring to boil on top of stove. Add salt, paprika, and one small onion, sliced. Place the stuffed miltz into this preparation and bring to a high boil. Cut to a simmer and cover. Cooke for 1 1/2 hours, or until tender. Remove to a cutting board, and slice 1/2" thick. Return to gravy and simmer until ready to serve.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960