6 eggs, separated
1 cup butter, melted
1 1/2 cup slivered or chopped almonds, divided
3 medium apples, finely chopped
2 cups grated carrot (use blender or food processor)
1 cup raisins
1 cup matzo meal
1 cup sugar
6 Tbsp. lemon juice
2 1/4 teaspoons cinnamon
1/2 teaspoon salt

     Beat egg whites until stiff.  In large bowl, mix 1 cup 
     almonds, egg yolks, and remaining ingredients. 
     Fold beaten whites into carrot mixture.  Pour into 
     greased 2-3 quart casserole, sprinkle with remaining
     1/2 cup almonds, and bake at 350 degrees for about
     1 hour, until firmly set.

     Serves 15-20 as part of a large seder meal, or 10-12 as
     part of a regular meal.

     Note:  This dish is kosher for Passover.


 Jewish Recipes

 Return to Recipe Page


Background:  "The Parting of the Red Sea," 
from Illuminations:  Arthur Szyk's Haggadah, Library of Congress