Passover dishes are probably the most interesting of any in the Jewish cuisine because of the lack of leaven and the resulting challenge to fine cooks. There are all kinds of torten and almond cakes and puddings, and an infinity of uses for mazzah or matzos: matzo klos, or dumplings, cakes and puddings of the matzo meal. Everything is doubly rich, as if to compensate for the lack of leaven, and clarified goose and chicken fat, and beef drippings, carefully excluding suet, are used most artfully.
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